Southern sausage straws are one of those old-fashioned party bites that disappear faster than anything else on the table, and this four-ingredient version keeps it wonderfully simple. The combination of savory sausage, sharp cheddar, and baking mix bakes into crisp, deeply golden straws that are rich, salty, and just right for game days, holiday trays, and neighborly drop-ins when you need something easy but crowd-pleasing.
Serve these warm or at room temperature with a little honey mustard, ranch, or pepper jelly on the side for dipping. They fit right in on a snack board with pickles, olives, crackers, and cut vegetables, and they also pair nicely with soup, chili, or a simple lunch plate when you want something hearty and satisfying.
Southern 4-Ingredient Golden Sausage Straws
Servings: 24 sausage straws
Ingredients
1 pound ground pork sausage
2 cups sharp cheddar cheese, freshly shredded
2 cups baking mix
4 tablespoons unsalted butter, melted
Directions
1. Preheat the oven to 375°F and line a large baking tray or two smaller trays with foil or parchment for easy cleanup.
2. In a large bowl, mix the sausage, shredded cheddar, baking mix, and melted butter until a thick dough forms. Using clean hands makes this easiest, and you want everything evenly worked together without dry patches.
3. Scoop up small portions of dough and roll each one into a straw shape about 4 to 5 inches long and about as thick as a breadstick. Set them on the prepared tray with a little space between each one.
4. Bake for 18 to 22 minutes, or until the straws are deeply golden brown with crisp-looking edges and fully cooked through. Let them rest on the tray for 5 minutes so they firm up a bit before serving.
5. Serve warm or at room temperature. If you like, arrange them on a platter with a small bowl of honey mustard or pepper jelly for an extra little touch.
Variations & Tips
For a little heat: Use hot pork sausage or add a pinch of cayenne to the dough if your family likes a spicier bite. A little heat balances the richness nicely without changing the easy feel of the recipe.
For pickier eaters: Mild cheddar works just fine if sharp cheddar tastes too strong for some folks. You can also make the straws a bit smaller for snack trays and lunch boxes.
For easier shaping: If the dough feels sticky or too soft, chill it for 10 to 15 minutes before rolling. That little pause makes it much easier to form neat straws.
For make-ahead convenience: Shape the straws ahead of time, cover, and refrigerate the tray for several hours before baking. You can also bake them ahead and warm them briefly in the oven to refresh their crisp edges.
For extra color and flavor: Let the straws bake until you see those darker golden spots along the ridges and edges. That deeper color means better flavor and a crisper bite, which is what makes these so hard to stop eating.