Sausage Cream Cheese Balls: the ultimate crowd-pleaser that disappears faster than you can say “appetizer!” I’ve been making these savory bites for years, and they’re always the first thing to vanish at parties, potlucks, and even casual game nights. There’s just something undeniably addictive about the combination of savory sausage, tangy cream cheese, and a hint of spice, all rolled into perfectly poppable little spheres.

While the exact origins of sausage cream cheese balls are a bit hazy, their popularity likely stems from the mid-20th century, a time when convenience foods and creative flavor combinations were taking center stage in American cuisine. They represent a delightful fusion of simple ingredients transformed into something truly special. Think of them as a sophisticated cousin to pigs in a blanket, offering a more complex and satisfying flavor profile.

What makes these little gems so irresistible? It’s the perfect balance of textures a slightly crisp exterior giving way to a soft, creamy interior. The savory sausage provides a hearty base, while the cream cheese adds a luxurious richness that melts in your mouth. Plus, they’re incredibly easy to make, requiring minimal effort and readily available ingredients. Whether you’re looking for a quick and easy appetizer for a last-minute gathering or a comforting snack to enjoy on a cozy evening, these sausage cream cheese balls are guaranteed to be a hit!

Ingredients:

1 pound bulk pork sausage (I prefer a mild or hot Italian sausage, but breakfast sausage works great too!)
8 ounces cream cheese, softened to room temperature (this is crucial for easy mixing!)
1 cup all-purpose flour (you might need a little more or less depending on the humidity)
1 teaspoon garlic powder (adds a nice savory depth)
1/2 teaspoon onion powder (complements the garlic powder)
1/4 teaspoon black pepper (freshly ground is always best!)
Optional: 1/4 cup finely chopped green onions (for a pop of color and fresh flavor)
Optional: 1/4 cup shredded cheddar cheese (adds a cheesy element that everyone loves)
Vegetable oil, for frying (or you can bake them, instructions below!)

Preparing the Sausage Mixture:

Brown the sausage: In a large skillet over medium heat, crumble the sausage and cook until it’s fully browned. Make sure to break it up into small pieces as it cooks. Nobody wants huge chunks of sausage in their cream cheese balls! Drain off any excess grease. This is a really important step, as excess grease will make the balls greasy and they won’t hold their shape as well. I usually use a spoon to press the sausage against the side of the pan to release as much grease as possible.
Cool the sausage: Once the sausage is browned and drained, transfer it to a bowl and let it cool completely. This is important because you don’t want to melt the cream cheese when you mix them together. You can speed up the cooling process by spreading the sausage out on a plate or in a shallow dish. I sometimes even pop it in the fridge for a few minutes to cool it down faster.
Combine sausage and cream cheese: In a large mixing bowl, combine the softened cream cheese and the cooled sausage. Use an electric mixer (handheld or stand mixer) to beat them together until they are well combined and smooth. Make sure there are no lumps of cream cheese remaining. If you don’t have an electric mixer, you can use a sturdy spoon, but it will take a bit more elbow grease.
Add the seasonings: Add the garlic powder, onion powder, and black pepper to the sausage and cream cheese mixture. If you’re using green onions or cheddar cheese, add them now as well. Mix everything together until the seasonings are evenly distributed. I like to taste the mixture at this point and adjust the seasonings if needed. Sometimes I add a pinch of salt, but usually the sausage has enough salt already.

Forming the Sausage Balls:

Prepare the flour: Place the all-purpose flour in a shallow dish or bowl. This will be used to coat the sausage balls before frying or baking.
Shape the sausage balls: Using a small cookie scoop or a spoon, scoop out a small amount of the sausage mixture (about 1-2 tablespoons). Roll it between your palms to form a ball. The size of the balls is up to you, but I find that smaller balls (about 1 inch in diameter) cook more evenly.
Coat with flour: Gently roll each sausage ball in the flour, making sure it’s completely coated. This will help them crisp up nicely when you fry or bake them. Shake off any excess flour.
Place on a baking sheet: Place the flour-coated sausage balls on a baking sheet lined with parchment paper. This will prevent them from sticking. If you’re not planning to cook them right away, you can cover the baking sheet with plastic wrap and refrigerate them for up to 24 hours. This can actually help them hold their shape even better.

Cooking Process: Frying (My Preferred Method!)

Heat the oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil. It’s important to maintain a consistent temperature for even cooking.
Fry the sausage balls: Carefully drop a few sausage balls into the hot oil at a time. Don’t overcrowd the pot, as this will lower the temperature of the oil and cause the sausage balls to be greasy.
Cook until golden brown: Fry the sausage balls for about 3-5 minutes, or until they are golden brown and cooked through. Turn them occasionally to ensure even browning.
Remove and drain: Use a slotted spoon to remove the sausage balls from the oil and place them on a plate lined with paper towels to drain off any excess oil.
Serve immediately: Serve the sausage balls hot and fresh. They are delicious on their own or with your favorite dipping sauce.

Cooking Process: Baking (A Healthier Option)

Preheat the oven: Preheat your oven to 375°F (190°C).
Arrange on baking sheet: Place the flour-coated sausage balls on a baking sheet lined with parchment paper. Make sure they are spaced evenly apart.
Bake until golden brown: Bake the sausage balls for about 20-25 minutes, or until they are golden brown and cooked through. Turn them halfway through baking to ensure even browning.
Serve immediately: Serve the sausage balls hot and fresh. They are delicious on their own or with your favorite dipping sauce.

Serving Suggestions:

These sausage cream cheese balls are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

As an appetizer: Serve them as a party appetizer with a variety of dipping sauces, such as ranch dressing, honey mustard, or barbecue sauce.
For breakfast or brunch: Serve them alongside scrambled eggs, pancakes, or waffles for a hearty and satisfying breakfast or brunch.
As a snack: Enjoy them as a quick and easy snack any time of day.
In a casserole: Add them to a breakfast casserole for extra flavor and protein.

Tips and Tricks:

Here are a few tips and tricks to help you make the best sausage cream cheese balls:

Use softened cream cheese: This is crucial for easy mixing. If the cream cheese is too cold, it will be difficult to combine with the sausage.
Don’t overmix: Overmixing can make the sausage balls tough. Mix just until the ingredients are combined.
Cool the sausage completely: This will prevent the cream cheese from melting.
Don’t overcrowd the pot when frying: This will lower the temperature of the oil and cause the sausage balls to be greasy.
Use a deep-fry thermometer: This will help you maintain a consistent temperature for even cooking.
Adjust the seasonings to your liking: Feel free to add more or less of any of the seasonings to suit your taste.
Add other ingredients: Get creative and add other ingredients to the sausage mixture, such as chopped jalapenos, shredded cheese, or cooked bacon.
Make them ahead of time: You can prepare the sausage balls ahead of time and store them in the refrigerator for up to 24 hours before cooking.
Freeze them for later: You can also freeze the sausage balls for longer storage. To freeze, place the uncooked sausage balls on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When you’re ready to cook them, you can fry or bake them directly from frozen, adding a few extra minutes to the cooking time.

Dipping Sauce Ideas:

Sausage cream cheese balls are delicious on their own, but they’re even better with a dipping sauce! Here are a few of my favorite dipping sauce ideas:

Ranch dressing: A classic choice that pairs perfectly with the savory sausage.
Honey mustard: The sweetness of the honey mustard complements the saltiness of the sausage.
Barbecue sauce: A smoky and tangy barbecue sauce adds a delicious depth of flavor.
Sweet chili sauce: For a little bit of heat and sweetness.
Spicy mayo: Mix mayonnaise with sriracha or your favorite hot sauce for a creamy and spicy dipping sauce.
Cheese sauce: A warm and cheesy sauce is always a crowd-pleaser.

Variations:

Want to mix things up? Here are a few variations you can try:

Spicy Sausage Balls: Use hot Italian sausage and add a pinch of red pepper flakes to the mixture.
Cheesy Sausage Balls: Add more shredded cheese to the mixture, such as cheddar

Conclusion:

Well, there you have it! I truly believe this Sausage Cream Cheese Balls recipe is a must-try for your next gathering, game day, or even just a cozy night in. The combination of savory sausage, creamy cheese, and that hint of spice is simply irresistible. It’s the kind of appetizer that disappears in minutes, leaving everyone wanting more. And honestly, who can resist a warm, cheesy, bite-sized ball of deliciousness?

Why is this recipe a winner? It’s incredibly easy to make, requires minimal ingredients, and is always a crowd-pleaser. Plus, it’s endlessly adaptable to your own tastes. Don’t like spicy sausage? Use mild! Want to add some extra flavor? Throw in some chopped green onions or a dash of garlic powder. The possibilities are endless!

Serving Suggestions and Variations:

For serving, I love to arrange these little gems on a platter with a variety of dipping sauces. Honey mustard is a classic pairing, but ranch dressing, BBQ sauce, or even a spicy sriracha mayo would be fantastic. You could also serve them with a side of sweet chili sauce for a sweet and savory contrast.

If you’re feeling adventurous, here are a few variations you might want to try:

* Jalapeño Popper Balls: Add some diced jalapeños and a sprinkle of cheddar cheese to the mixture for a spicy kick.
* Pizza Balls: Incorporate some pepperoni, mozzarella cheese, and Italian seasoning for a pizza-inspired treat.
* Everything Bagel Balls: Roll the finished balls in everything bagel seasoning before baking for a savory and crunchy coating.
* Cranberry Pecan Balls: For a festive twist, add dried cranberries and chopped pecans to the mixture. This is especially delicious during the holidays.
* Smoked Sausage Cream Cheese Balls: Substitute regular sausage with smoked sausage for a deeper, smokier flavor.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right?

I’m confident that once you try this Sausage Cream Cheese Balls recipe, it will become a staple in your appetizer repertoire. It’s the perfect combination of flavors and textures, and it’s guaranteed to impress your friends and family.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to whip up a batch of these irresistible treats. I promise you won’t regret it!

And most importantly, I’d love to hear about your experience! Did you try any of the variations? What dipping sauce did you choose? Did everyone love them as much as I do? Share your photos and comments below I can’t wait to see your creations and hear your feedback. Happy baking (or should I say, ball-making)! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!
Sausage Cream Cheese Balls: The Ultimate Party Appetizer Recipe

Savory sausage cream cheese balls, perfect as an appetizer, breakfast side, or snack. Easy to make and customizable with your favorite seasonings and dipping sauces. Fry or bake for a delicious treat!

Prep Time20 minutes

Cook Time5

Total Time45 minutes

Category: Appetizer

Yield: 24-36 sausage balls

Save This Recipe

Ingredients
- 1 pound bulk pork sausage (mild or hot Italian, or breakfast sausage)
- 8 ounces cream cheese, softened
- 1 cup all-purpose flour (plus extra as needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: 1/4 cup finely chopped green onions
- Optional: 1/4 cup shredded cheddar cheese
- Vegetable oil, for frying
Instructions
1. Brown the sausage: In a large skillet over medium heat, crumble the sausage and cook until fully browned. Drain off any excess grease.
2. Cool the sausage: Transfer the cooked sausage to a bowl and let it cool completely.
3. Combine sausage and cream cheese: In a large mixing bowl, combine the softened cream cheese and cooled sausage. Use an electric mixer to beat until smooth.
4. Add the seasonings: Add garlic powder, onion powder, and black pepper (and green onions/cheddar cheese, if using) to the mixture. Mix well.
5. Prepare the flour: Place the flour in a shallow dish.
6. Shape the sausage balls: Scoop out 1-2 tablespoons of the sausage mixture and roll into balls.
7. Coat with flour: Gently roll each sausage ball in the flour, ensuring it’s completely coated. Shake off excess flour.
8. Place on a baking sheet: Place the flour-coated sausage balls on a baking sheet lined with parchment paper.
9. Heat the oil: Pour 2-3 inches of vegetable oil into a pot or deep fryer. Heat to 350°F (175°C).
10. Fry the sausage balls: Carefully drop a few sausage balls into the hot oil at a time.
11. Cook until golden brown: Fry for 3-5 minutes, or until golden brown and cooked through, turning occasionally.
12. Remove and drain: Use a slotted spoon to remove the sausage balls and place them on a plate lined with paper towels to drain.
13. Serve immediately.
14. Preheat the oven: Preheat your oven to 375°F (190°C).
15. Arrange on baking sheet: Place the flour-coated sausage balls on a baking sheet lined with parchment paper.
16. Bake until golden brown: Bake the sausage balls for about 20-25 minutes, or until they are golden brown and cooked through. Turn them halfway through baking to ensure even browning.
17. Serve immediately.
Notes
- Softened cream cheese is essential for easy mixing.
- Cool the sausage completely before mixing with cream cheese to prevent melting.
- Don’t overcrowd the pot when frying.
- Adjust seasonings to your liking.
- Sausage balls can be refrigerated for up to 24 hours before cooking.
- Sausage balls can be frozen before cooking. Freeze on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
- Serve with ranch dressing, honey mustard, barbecue sauce, sweet chili sauce, spicy mayo, or cheese sauce.

Sausage Cream Cheese Balls: The Ultimate Party Appetizer Recipe