These old-school sausage balls are the kind of back-pocket party recipe that earned permanent holiday status for good reason: they are inexpensive, easy to mix, and disappear almost as soon as they hit the table. Often associated with Southern church suppers, game days, and Christmas potlucks, the classic version relies on just sausage, biscuit mix, and shredded cheese to create savory little bites with a crisp, craggy exterior and a tender, cheesy center.
Serve these warm with toothpicks and a simple dipping sauce such as honey mustard, ranch, or pepper jelly. They fit right in on a snack table with pickles, olives, raw vegetables, and deviled eggs, and they are especially good alongside holiday drinks, brunch casseroles, or a pot of chili if you want to turn them into a heartier spread.
3-Ingredient Sausage Mercer Balls
Servings: 24 to 30 balls
Ingredients
1 pound bulk pork sausage
2 cups baking mix, such as Bisquick
2 cups shredded sharp cheddar cheese
Directions
1. Heat the oven to 375°F and line a baking sheet or shallow pan with parchment paper for easier cleanup.
2. In a large bowl, combine the sausage, baking mix, and shredded cheddar. Mix thoroughly with clean hands or a sturdy spoon until the mixture is evenly blended and holds together.
3. Scoop and roll the mixture into 1-inch balls, then place them on the prepared pan with a little space between each one.
4. Bake for 20 to 24 minutes, or until the balls are cooked through, browned on the outside, and firm to the touch.
5. Let them cool for a few minutes before transferring to a serving platter. Serve warm, or keep them in a low oven until party time.
Variations & Tips
Make-ahead tip: Roll the balls and refrigerate them on a tray for up to 24 hours before baking. This is especially useful during the holidays when oven timing gets tight.
Cheese swap: Sharp cheddar is the classic choice, but pepper Jack gives them a little kick and extra melt. If you use a softer cheese, chill the mixture briefly to make shaping easier.
Texture tip: If the mixture seems too dry to come together, let the sausage sit at room temperature for 15 to 20 minutes before mixing. Pre-shredded cheese works fine, but freshly shredded cheese blends a little more smoothly.
Serving idea: For brunch, pair these with scrambled eggs and fruit; for cocktail hour, serve with mustard or pepper jelly. They are best warm, though they also reheat well in a low oven.