These cheddar apple sausage balls are one of those snacks that disappear before they even cool down. They’re cheesy, a little sweet from the apple, super savory from the sausage, and just the right amount of crispy on the outside.
I love making a big batch on the weekend and heating them up during the week — they’re easy, filling, and totally comforting.
Why I Love This Recipe
This recipe started as a happy accident during a chilly fall weekend. I had leftover breakfast sausage and an apple in the fridge, mixed them with some cheese and biscuit mix, and it turned into something we now make on repeat.
- The combo of savory sausage and sweet apple just works
- Everything goes in one bowl — no mess, no stress
- They reheat like a dream and are great for parties or meal prep
- They’re filling and full of flavor in every bite
Servings: Makes about 24 balls
Time: 35 minutes total (15 min prep, 20 min cook)
What You’ll Need
- 1 pound breakfast sausage (raw, uncooked)
- 1½ cups shredded sharp cheddar cheese
- 1 cup diced apple (peeled and finely chopped)
- 1½ cups biscuit baking mix (like Bisquick)
- 1 teaspoon ground sage (optional but delicious)
- ½ teaspoon black pepper
Pro Tips
- Finely dice the apples so they mix evenly and don’t make the balls too wet
- Use cold sausage for easier mixing
- Shred your own cheddar — it melts better than pre-shredded
- Don’t overbake or they’ll dry out — just golden brown is perfect
- Use parchment paper for easy cleanup and less sticking
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cheese grater
- Knife and cutting board
Substitutions and Variations
- Swap cheddar for gouda or pepper jack
- Use turkey sausage for a leaner version
- Add a pinch of cayenne for a little heat
- Add chopped green onions or caramelized onions for more flavor
Make Ahead Tips
Mix and roll the balls ahead of time, then refrigerate on the baking sheet until you’re ready to bake — up to 24 hours in advance. You can also freeze them raw, then bake straight from frozen (just add 5–7 minutes to the bake time).
Recipe + Instructions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C).
Step 2: Combine All Ingredients
In a large mixing bowl, add 1 pound raw breakfast sausage, 1½ cups shredded sharp cheddar cheese, 1 cup peeled and finely diced apple, 1½ cups biscuit baking mix, 1 teaspoon ground sage, and ½ teaspoon black pepper.
Step 3: Mix Together
Use your hands to gently mix all ingredients until fully combined — no dry spots and everything holds together.
Step 4: Roll into Balls
Roll the mixture into 1½-inch balls using your hands. You should get about 24.
Step 5: Arrange on Baking Sheet
Place all sausage balls evenly spaced on a parchment-lined baking sheet.
Step 6: Bake
Bake in the preheated oven for 18–20 minutes, until golden brown and cooked through.
Step 7: Let Cool and Serve
Remove from oven and let cool slightly. Serve warm on a round plate.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture. You can also freeze them cooked or uncooked — just bake directly from frozen.
Macros Info (Per 1 Ball, Approximate)
- Calories: 95
- Protein: 5g
- Carbs: 4g
- Fat: 7g
- Sugar: 1g
- Fiber: 0.3g
Why This Recipe Works (Quick Science)
Sausage provides fat and moisture, which keeps the balls juicy while baking. The biscuit mix helps everything bind together and puff slightly in the oven. Apple adds a touch of natural sweetness and acidity, balancing the richness of the cheese and meat. Cheddar gives that sharp, melty goodness in every bite.
Common Mistakes
- Using pre-shredded cheese — it won’t melt as nicely
- Chopping the apples too big — they’ll make the mix fall apart
- Not mixing enough — you need everything evenly combined for the balls to hold
- Overbaking — they can dry out quickly once golden brown
What to Serve With
- Honey mustard or maple Dijon dipping sauce
- A crisp green salad
- Apple cider or sparkling water
- Butternut squash soup for a cozy combo
FAQ
Can I use cooked sausage?
You can, but it won’t bind the same way. Raw sausage holds the balls together better.
Do I need to peel the apples?
Yes, peel them so the texture stays smooth and soft.
Can I make these in the air fryer?
Yes! Cook at 350°F for 10–12 minutes until golden and cooked through.
How do I know they’re done?
They should be firm, golden, and reach 160°F inside.
Can I freeze them?
Absolutely — freeze raw or cooked, then reheat or bake as needed.
Final Thoughts
These cheddar apple sausage balls are one of those simple recipes that just hit the spot every time. If you try them, leave a comment and let me know how it went or ask anything you’re unsure about. I’m here to help — and I really hope you enjoy every bite!