Aunt Marjorie's Sausage Balls

Susan Feliciano


I'm posting this for my relatives. Aunt Marjorie was married to my father's brother, Luther. She was an Army nurse during WWII, and boy, could she cook! Her granddaughter Jessica compiled all her recipes into a book, which is where I got this one.
These are not good if overcooked. So watch them - don't let them get too done.

TIP: It may help to wet your hands to form the balls if the mixture seems too dry.


★★★★★ 2 votes

24 appetizers
5 Min
20 Min


  • 1 lb
    loose pork sausage
  • 1 lb
    cheddar cheese, shredded (i usually use the smoked cheddar)
  • 3 c
    bisquick baking mix
  • 1-2 dash(es)
    cayenne pepper

How to Make Aunt Marjorie's Sausage Balls


  1. Preheat oven to 375°.
    Break sausage up into very small pices before beginning this. Combine all ingredients (have them at room temperature) in a large bowl with your hands. Shape into balls about the size of a large grape - should make about 48 balls.
    Don't make the balls too big, because they swell a bit when cooking.
  2. Place the sausage balls on an ungreased baking sheet.
    Bake at 375° until slightly browned, about 18-20 minutes. Remove from oven and cool.

    The last time I made them it took 23 minutes. Don't let them get too brown because they will dry out. Store leftovers (if any!) airtight.

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About Aunt Marjorie's Sausage Balls

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