Appetizer: United States – Missouri – Missouri-Style Pork Sausage Balls

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh pork breakfast sausage (ground)
- 2 cups (240 g) baking/biscuit mix (such as Bisquick)
- 8 oz (227 g) sharp cheddar cheese, shredded (about 2 cups (480 ml))
- 1 large egg (1 3/4 oz (50 g))
- 1/4 cup (60 ml) milk
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) smoked paprika
- 1 tsp (3 g) onion powder
- 1/2 tsp (1.5 g) garlic powder
- 3/4 tsp (4 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional; adjust for heat)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish, optional)
- Dipping sauces (optional): yellow mustard, honey mustard, or Missouri-style BBQ sauce

Show original ingredient measurements

- 1 lb (454 g) fresh pork breakfast sausage (ground)
- 2 cups (240 g) baking/biscuit mix (such as Bisquick)
- 8 oz (227 g) sharp cheddar cheese, shredded (about 2 cups)
- 1 large egg (50 g)
- 1/4 cup (60 ml) milk
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) smoked paprika
- 1 tsp (3 g) onion powder
- 1/2 tsp (1.5 g) garlic powder
- 3/4 tsp (4 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional; adjust for heat)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish, optional)
- Dipping sauces (optional): yellow mustard, honey mustard, or Missouri-style BBQ sauce

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Bite-size pork sausage balls made with locally sourced pork sausage, shredded cheddar, and biscuit mix, seasoned and baked until golden. They make a classic Midwestern party appetizer with a crisp exterior and tender, cheesy interior.

Regional Notes:
This Missouri variation uses local pork sausage and a brown-sugar–tinged, smoky seasoning profile (smoked paprika and a touch of cayenne) to echo regional barbecue influences. The use of biscuit mix (commercial baking mix) rather than scratch pastry keeps the texture and flavor true to Midwestern home kitchens.

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground pork sausage, baking/biscuit mix, shredded cheddar, egg, and milk. Add Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if using).
3. Mix thoroughly with a wooden spoon or clean hands until the ingredients are evenly combined and the mixture holds together when pressed.
4. Using about 1 tablespoon (15 ml) of mixture per ball (for roughly 24 bite-size balls), roll portions between your palms to form uniform balls and place them spaced about 1 inch (2.5 cm) apart on the prepared baking sheet.
5. Bake in the preheated oven for 18–22 minutes, until the tops are golden brown and the internal temperature reaches 160°F (71°C).
6. Remove from the oven and let rest on the baking sheet 5 minutes. Transfer to a serving platter, sprinkle with chopped parsley if desired, and serve warm with mustard or Missouri-style BBQ sauce for dipping.

Short Description:
Bite-size pork sausage balls made with locally sourced pork sausage, shredded cheddar, and biscuit mix, seasoned and baked until golden. They make a classic Midwestern party appetizer with a crisp exterior and tender, cheesy interior.

Regional Notes:
This Missouri variation uses local pork sausage and a brown-sugar–tinged, smoky seasoning profile (smoked paprika and a touch of cayenne) to echo regional barbecue influences. The use of biscuit mix (commercial baking mix) rather than scratch pastry keeps the texture and flavor true to Midwestern home kitchens.

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground pork sausage, baking/biscuit mix, shredded cheddar, egg, and milk. Add Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if using).
3. Mix thoroughly with a wooden spoon or clean hands until the ingredients are evenly combined and the mixture holds together when pressed.
4. Using about 1 tablespoon of mixture per ball (for roughly 24 bite-size balls), roll portions between your palms to form uniform balls and place them spaced about 1 inch (2.5 cm) apart on the prepared baking sheet.
5. Bake in the preheated oven for 18–22 minutes, until the tops are golden brown and the internal temperature reaches 160°F (71°C).
6. Remove from the oven and let rest on the baking sheet 5 minutes. Transfer to a serving platter, sprinkle with chopped parsley if desired, and serve warm with mustard or Missouri-style BBQ sauce for dipping.