Learn how to make sausage balls without bisquick with my simple recipe using self rising flour and cream cheese. These sausage balls from scratch are so easy and delicious!

How to Make Sausage Balls Without Bisquick (Self-Rising Flour Recipe)

Love sausage balls? Ever wondered how to make sausage balls without bisquick or pancake mix?

Whether you’ve ran out of bisquick or you’re simply trying to avoid using processed ingredients, you’ll be happy to discover it’s really easy to make sausage balls from scratch with self rising flour.

In case you want to learn how to make them, then keep reading for the full recipe for Homemade Sausage Balls With Flour, and check out my step-by-step video tutorial over here.

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Easy Sausage Balls From Scratch

Today I’m excited to share my easy recipe for sausage balls with self rising flour.

They’re simple to make with just a few ingredients and are ultra cheesy, flavorful, and just as delicious as my ultra-popular Best Cream Cheese Sausage Balls.

If you’re a follower of the blog, you’ll know I’m a huge fan of using self rising flour and use it in so many recipes like Chocolate Chip Cookies, Easy Biscuits, Dinner Rolls, and Pizza Dough.

Reasons You’ll Love No Bisquick Sausage Balls

They’re cheesy, flavorful, and SO delicious!
They’re made with simple ingredients and free of all the additives and hydrogenated oils found in Bisquick or Pancake mix.
Quick and easy to prep ahead and freezer-friendly for leftovers.
Sausage balls are the perfect party food, appetizer, and snack that virtually everyone loves!

Sausage Balls Without Bisquick Ingredients

These No Bisquick Sausage Balls are delicious and super simple to make with just a few staple ingredients.

Ground Sausage – To get the best of both worlds, I recommend using 1/2 mild ground sausage and 1/2 spicy ground sausage in these sausage balls. This helps add flavor and a little kick, without being too spicy.

Cheddar Cheese – You can use mild, medium, or sharp cheddar cheese. I normally use mild or medium, but I ALWAYS recommend shredding it yourself for the best taste, flavor, and texture.

Cream Cheese – This helps make the sausage balls more moist and delicious. I recommend using full fat or 1/3 reduced fat cream cheese for the best results.

Milk – You only need a little bit of milk, but it really helps in making moist sausage balls.

Self-Rising Flour – This simple ingredient makes fluffy and soft sausage balls and doesn’t have any additives like Bisquick or pancake mix.

Flavorful Seasonings – Onion Powder, Garlic Powder, and Worcestershire Sauce make these sausage balls so tasty and flavorful. If desired, you can also add in your favorite dried herbs such as parsley, sage, or chives.

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Tips for Making the Best Sausage Balls without Bisquick

Shred Your Own Cheese

I know the pre-shredded bagged cheese mixes you can pick up at the store are super convenient, but freshly shredded cheese is going to taste WAY better.

Not only that, but pre-shredded cheese has an anti-caking agent on it that makes it difficult to mix into your sausage balls and can prevent your sausage balls from holding together properly.

Use 2 Types of Sausage

Using two different kinds of sausage is really going to ramp up the flavor and simply makes your sausage balls taste better.

I typically use both mild and hot sausage, but you can always play around with other sausage flavors.

Don’t Overbake Them

This is one of the biggest mistake a person can make when making sausage balls and it’s why I ALWAYS recommend baking your sausage balls at the lowest recommend time first.

If needed you can always throw them back in the oven if they still need a few extra minutes, but once you overbake them they’ll become dry and tough and there’s really no fixing it.

Sausage balls should look cheesy and moist with a light golden top and a light golden bottom.

Use Your Hands

Some things are simply made better by hand and these sausage balls are no exception to the rule.

Yes, it might be messier, but it’s honestly so simple and the best fool-proof method of ensuring you don’t overmix everything.

I especially recommend using your hands with this recipe since you don’t want to overwork the flour.

Double The Recipe + Freeze For Later

As this recipe calls for ½ amounts of sausage and cream cheese, I recommend doubling the recipe and freezing the second batch for easy baking later.

It’s really no more work and will save you time in the future!

Plus, sausage balls will remain fresh for 3-4 months when frozen in an airtight container or freezer safe bag.

Alternatively, you can bake the entire batch, freeze, and re-heat the pre-cooked ones in the oven when ready to eat.

Sausage Balls Without Bisquick FAQ’s

Can You Make Sausage Balls Ahead of Time?

Yes! Sausage balls are one of my favorite party food choices because you can easily make them a few hours ahead or even the night before.

Simply prepare the mixture as directed, form into balls, and place them in an airtight container and refrigerate until ready to bake them.

If you need to layer the sausage balls, make sure you place parchment paper in between to prevent them from sticking together.

Once ready to bake, simply remove them from the fridge, place on a parchment paper lined baking sheet, and bake as directed.

Can I Make Sausage Balls With Another Cheese?

Cheddar is the best, most classic choice for sausage balls, but of course you can use any soft cheese you like.

Other cheeses I’d recommend trying include Monterey Jack, Colby Jack, Gouda, or even Pepper Jack for a little extra kick.

What’s The Best Way to Re-Heat Sausage Balls?

For best results, I recommend baking in the oven at 350 degrees for 5-8 minutes.

Alternatively, you can microwave individual servings for 30 seconds at a time until warm, but make sure you don’t over heat it as it will make them tough/dry.

How Long Do Sausage Balls Last?

Cooked sausage balls will remain fresh in the fridge for up to 4 days total. Beyond that, I recommend freezing any leftovers.

Can you Freeze Sausage Balls?

Yes, sausage balls can be frozen for up to 3 months, and can be frozen either unbaked or baked.

How to Freeze Baked Sausage Balls (my preferred method)

Prep, roll, and bake sausage balls as directed. Cool completely and transfer to a freezer safe bag or container, adding parchment paper or wax paper in between layers to prevent sticking. Freeze for up to 3 months.
Once ready to eat, thaw the sausage balls over-night in the fridge and bake in a preheated 350 degree oven for 5-8 minutes, or until fully warm.

How to Freeze Unbaked Sausage Balls

Prep and roll sausage balls and place on a parchment paper lined cookie sheet.
Cover with plastic wrap and flash-freeze for 1 hour, before transferring to a freezer safe bag or freezer safe container. Freeze for up to 3 months.
Once ready to bake, remove from the freezer while your oven preheats and bake as directed. *Note that frozen sausage balls may need a few extra minutes to bake.

Troubleshooting Issues:

Why Are My Sausage Balls Dry?

Typically sausage balls are dry from either a. adding too much dry ingredients (in this case too much flour), or b. you’ve overbaked them.

Make sure you measure out your flour properly and bake at the lowest recommended time to avoid these issues.

Why Are My Sausage Balls Crumbly?

Again, this is a result of adding too much flour or dry ingredients.

Measuring accurately is super important with this recipe so make sure you don’t just wing it.

Why Are My Sausage Balls Flat?

If your sausage balls turn out flat, then this is most likely due to your flour not rising properly.

I recommend using fresh self-rising flour and if you’re not sure whether or not it has expired, grab a new bag just in case.

It’s better to err on the side of caution, than to go to all the trouble of baking sausage balls and have them turn out flat.

Check out my full guide with helpful tips + tricks for using self rising flour over here.