These 3-ingredient cream cheese sausage balls are exactly the kind of thing my aunt would walk in with at every family gathering in the Midwest—no matter the season. The plate hits the table, and within minutes it’s mysteriously empty. Warm, savory, and just rich enough from the cream cheese to keep everyone reaching for “just one more,” they’re a perfect back-pocket recipe for when people show up unexpectedly.
This is a simplified spin on the classic sausage ball that usually uses shredded cheese; here, cream cheese does double duty, adding moisture and a tender, almost biscuit-like interior without complicating the ingredient list.
Serve these sausage balls straight from the oven on a foil-lined sheet pan or a warm platter so they stay hot and crisp on the outside. They pair nicely with a simple dipping sauce—think a little Dijon mustard, honey mustard, or even a tangy barbecue sauce if you like contrast. I’ll often put them out with a bowl of grapes or apple slices and some cut raw vegetables to balance the richness.
For brunch, tuck them alongside scrambled eggs and a simple green salad; for game days or casual evenings, serve with cold beer, sparkling water, or a light, crisp white wine.
3-Ingredient Cream Cheese Sausage Balls
Servings: 24 sausage balls
Ingredients
1 pound (16 ounces) raw pork breakfast sausage, mild or hot
2 cups (about 8 ounces) baking mix (such as Bisquick or similar all-purpose baking mix)
Directions
Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup, then lightly coat the foil with nonstick spray or a thin film of oil to help prevent sticking.
In a large mixing bowl, combine the softened cream cheese and raw pork sausage. Use clean hands or a sturdy spoon to work them together until the mixture looks mostly uniform; a few streaks are fine at this stage.
