Even though they’re not fancy or pretty, these classic cheesy Easy Sausage Balls are always a hit at parties and fill up hungry guests! With only three ingredients, you can make them quickly for a last-minute appetizer that everyone loves with their favorite dipping sauce and a cocktail stick (also called a toothpick).
On New Year’s Eve, we don’t eat dinner. Instead, we make a lot of appetizers to share. Homemade Egg Rolls, Bacon Wrapped Jalapeno Poppers, and Crispy Coconut Shrimp are some great options.
As an avid cook and recipe creator I’ve made my fair share of sausage balls. When formed and shaped properly these savory bites of sausage and cheese should bake up with a nice round shape – perfect for serving at parties or as a quick snack. However, I’ve also had my fair share of experiences where these hearty balls morphed into flattened discs during baking. If you’ve ever pulled a sheet of flat, pancake-like sausage balls from the oven, you’re not alone!
A sausage ball’s texture is dependent on a delicate balance of ingredients and proper cooking technique. While flattened sausage balls may look unappealing, they can still taste delicious. With a few tweaks to your recipe and cooking method, you can troubleshoot this issue In this article, I’ll share the reasons why sausage balls can go flat, along with my best tips for restoring their signature round shape
Common Causes of Flat Sausage Balls
After dealing with my share of flattened sausage cookies, I’ve isolated a few key culprits that can cause properly shaped balls to spread out during baking:
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Using pre-shredded cheese – The anti-caking agents that allow shredded cheese to flow freely also reduce its binding ability. Hand shredded cheese Integrates better.
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Adding too much liquid – Excess milk or eggs can make the batter loose and spreadable when baked.
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Incorrect baking sheet – Using an oil-coated or dark non-stick pan absorbs more heat, causing flattening.
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Poor shaping technique – Lightly packed balls retain their shape better than tightly compressed ones.
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Low oven temperature – If baked too cool, balls will spread rather than set.
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Inadequate baking time – If undercooked, the interior will still be loose and wet.
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Too much lean meat – Not enough fat leads to dry, crumbly sausage balls.
With so many potential causes, it can be tricky to pinpoint exactly why your sausage balls flattened. But once you identify the culprit, you can fix it!
Tips for Keeping Sausage Balls Round
Luckily, with a few simple tweaks and a careful eye, you can ensure your sausage balls bake up perfectly round every time. Here are my top tips:
Use Hand-Shredded Cheese
Pre-shredded cheese may be convenient, but it lacks the binding ability of freshly shredded cheese. For your next batch, buy a block of cheddar, Monterey Jack, or your favorite cheese and shred it yourself using a box grater or food processor. The coarsely shredded pieces will incorporate much better.
Follow a Trusted Recipe
Rather than winging it, use a recipe from a trusted source that has been tested to bake up round sausage balls. Follow it exactly until you better understand the ratios that work. Check reviews and only use recipes with consistently good results.
Use the Right Bakeware
Light colored aluminum or stainless steel pans are ideal, as darker nonstick surfaces can overcook the bottoms and edges. Avoid heavily greased pans. Lining the pan with parchment can also prevent flattening.
Shape Loose Balls
When forming the balls, use a light touch and avoid over-compressing them. Pack just firmly enough so they hold their shape. Make sure balls are uniform in size and shape for even cooking.
Let Batter Rest
Like biscuits, allowing the mixed sausage ball dough to rest for 15-30 minutes helps hydrate the flour properly. This allows the balls to firm up prior to baking.
Preheat Oven and Bake at Full Temperature
Preheating and using the recommended baking temp allows the balls to firm up quickly before spreading can occur. An oven thermometer can verify your oven’s true temp.
Don’t Underbake
Set a timer and check at the minimum baking time, extending a few minutes if needed to fully cook the centers. Properly baked sausage balls will be firm and browned on top.
Use Enough Fat
Higher fat sausages like breakfast sausage work best. If using leaner meat, add a bit of extra grease or oil to keep the balls moist and tender.
Perfecting Your Technique
Baking sausage balls does involve some trial and error. What works for one home oven and set of ingredients may not work perfectly for another. By using fresh ingredients, shaping the balls carefully, and following recipe guidelines, you’ll get a feel for what tweaks you may need to make for best results.
It also helps to make notes while prepping and baking each batch. Jot down anything you did differently, what the batter consistency was like, oven placement, etc. This makes it easier to spot factors that may have contributed to flattened sausage balls. Over time, you’ll learn what works for your kitchen.
While flattened sausage balls may not look stellar, the good news is they still provide the savory, comforting flavor we love in sausage ball appetizers. With some tweaking to your recipe and method, you can restore their signature round shape. Just stay observant when prepping and cooking and don’t be afraid to experiment. Your patience will be rewarded with a perfect platter of round sausage bites!
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How to make Bisquick Sausage Balls
- Preheat oven to 350 degrees F. Line the baking sheet with parchment paper to make it easier to clean up. Finely grate the cheese.
- Put the uncooked sausage, Bisquick mix, and freshly grated cheese in a large bowl. Mix well until the ingredients start to hold together. The dough should be just wet enough that when you squeeze it and roll it into a ball, it doesn’t fall apart. It should stay together fine as is, but you can add a tablespoon or two of milk to make it a little more moist if you have to.
- Spread the dough out evenly with a 2-teaspoon cookie scoop, then roll it into balls about the size of golf balls. Transfer to the prepared baking sheet.
How many days are sausage balls good for?
Leftover sausage balls will keep for 3-4 days in the fridge.
Tip: It might look like there is too much Bisquick, but keep mixing it in with your hands or a mixer, and it will all come together.
The BEST Sausage Balls with the Easiest Yummy Dipping Sauce
FAQ
Why are my sausage balls dry?
Do you refrigerate sausage balls after making them?
Why do my sausage balls burn on the bottom?
Do sausage balls reheat well?
Why are my sausage balls stale?
Sausage balls can turn out too dry and have a stale taste, or they could crumble and lose their shape. They could also have an overbaked, dark bottom. Most likely, the ingredients you’re using are causing the issue, and slightly tweaking the preparation method will help you make the perfect sausage balls.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
Why are sausage balls so tender?
Meat made from leaner cuts carries more moisture which is released when you pop the sausage balls into the oven. The baking mix absorbs this moisture, giving the sausage balls their signature tenderness. Baking can be a challenging process, especially when you’re trying to combine all the ingredients well.
Why do I keep burning the bottom of my sausage balls?
If you keep burning the bottom of your sausage balls, the oven could be too hot. Try lowering the temperature and see whether that will affect the heat distribution. Alternatively, your pan could be near the burners, so the bottom heats more quickly. Raise the rack so that it’s in the middle of the oven.