Southern sausage squares are the kind of practical, crowd-pleasing bake that earned a permanent place at game-day spreads, church potlucks, and holiday brunches across the South. With just sausage, cream cheese, and baking mix, this version keeps things remarkably simple while still delivering rich, savory flavor and a tender, cheesy bite that slices neatly into snackable squares.
Serve these warm as an appetizer with mustard, hot sauce, or pepper jelly on the side, or turn them into a brunch plate with scrambled eggs and fresh fruit. They also fit right in on a party table alongside a crisp green salad, a vegetable tray, or pickles to balance the richness.
Southern 3-Ingredient Savory Sausage Squares
Servings: 12
Ingredients
1 pound bulk breakfast sausage
8 ounces cream cheese, softened
2 cups biscuit baking mix
Directions
1. Preheat the oven to 350°F and lightly grease an 8-inch square baking dish or small casserole dish.
2. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain off excess grease and let the sausage cool for a few minutes.
3. In a mixing bowl, combine the cooked sausage, softened cream cheese, and biscuit baking mix. Stir and knead lightly with a spoon or clean hands until a thick, evenly combined dough forms.
4. Press the mixture evenly into the prepared baking dish, smoothing the top so it bakes into uniform squares.
5. Bake for 22 to 28 minutes, or until the top is deeply golden brown and the edges are crisp. Let the pan rest for 10 minutes before cutting.
6. Slice into small squares and serve warm.
Variations & Tips
Spicy version: Use hot breakfast sausage for extra kick, or add a pinch of cayenne if you do not mind stretching beyond the classic three-ingredient formula.
Make-ahead tip: You can cook the sausage a day in advance and refrigerate it. When ready to bake, let the cream cheese soften and mix everything together for quicker assembly.
Pan and cutting tip: For neat squares, allow the baked slab to cool briefly before slicing. A small sharp knife or bench scraper makes cleaner edges than a dull table knife.
Texture variation: If you like a slightly softer, richer center, avoid overbaking. Pull the dish once the middle is set and the top is well browned, since carryover heat will finish the job.