Sausage Balls with Local Sausage & Farmstead Cheese
A Simple, Crowd-Pleasing Bite for Any Holiday Table**
If there’s one recipe that never fails at a holiday gathering, it’s classic sausage balls. They’re easy, they’re comforting, and they disappear from the table faster than anything else. This version keeps all the traditional goodness—Bisquick, sausage, and cheese—but gives it a local upgrade by featuring two standout producers from Piedmont Fresh: Crossings and SandyCreek Farm.
Crossings’ specialty sausages bring rich, savory flavor without any fillers. Combined with SandyCreek Farm’s fresh, high-quality cheeses, these sausage balls bake up tender on the inside, lightly crisp on the outside, and full of incredible depth you don’t get from store-bought ingredients.
Whether you're prepping for Thanksgiving, planning snacks for visiting family, or just want an easy freezer-friendly dish, this recipe fits the moment perfectly.
Ingredients
1 pound Crossings Sausage (mild or hot—both work beautifully)
2 cups Bisquick baking mix
1 ½ to 2 cups shredded cheese from SandyCreek Farm
Cheddar, Colby, or a blend all melt perfectly.Optional add-ins:
¼ teaspoon garlic powder
¼ teaspoon onion powder
A pinch of crushed red pepper for a little heat
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
Combine the sausage, Bisquick, and cheese in a large bowl. Using your hands works best—mix until everything is fully incorporated.
Form the mixture into balls about 1 to 1½ inches wide. Place them evenly on the baking sheet.
Bake for 20–25 minutes, or until the tops are lightly golden and the sausage is fully cooked through.
Serve warm. If you’re hosting, keep them on a warming tray—they stay tender and fragrant for hours.
Tips for the Best Sausage Balls
SandyCreek cheese melts smoother and blends better than pre-shredded cheese, giving a more tender, less crumbly texture.
Crossings sausage has enough seasoning that the recipe rarely needs extra salt.
Make a double batch, freeze the uncooked sausage balls on a sheet pan, then transfer them to a freezer bag. Bake straight from frozen—just add 5 extra minutes.
Where to Get the Ingredients
Both Crossings and SandyCreek Farm products are available through Piedmont Fresh during our order window. Fresh, local sausage and small-batch cheeses make a noticeable difference in this simple recipe—and support the farmers who feed our community.