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Raw breakfast sausage, baking mix, cheese and well-drained tomatoes form these oven-baked sausage balls. Drain the tomato-chili mixture before measuring it into the bowl and keep the portions small and even. Check the meat temperature rather than assuming a browned cheese surface means the centers are ready.
Use uncooked bulk breakfast sausage, not cooked crumbles or sliced smoked links. For pork sausage, cook the centers to 160°F; if choosing poultry sausage, use 165°F. Mild or hot seasoning affects flavor but not the need to check doneness.
Ingredient amounts and preparation
- Set out: 1 pound uncooked breakfast sausage (mild or hot)
- Set out: 8 oz cream cheese, softened
- Set out: 1 (10 oz) can Rotel diced tomatoes and green chilies, well drained
- Set out: 1½ cups Bisquick (or other baking mix)
- Set out: 2 cups shredded Mexican cheese blend (or cheddar/pepper jack)
Cooking sequence and doneness
- Stage 1
- Heat the oven to 400°F and line a rimmed baking sheet.
- Stage 2
- Drain the diced tomatoes and chilies thoroughly. Blend softened cream cheese into the raw breakfast sausage.
- Stage 3
- Work in the drained tomatoes, baking mix and shredded cheese until evenly distributed.
- Stage 4
- Shape into roughly one-inch balls and arrange with space between them. Bake about eighteen to twenty minutes as a first estimate.
- Stage 5
- Check several thick centers reach 160°F for pork sausage or 165°F for poultry sausage, continuing as needed. Rest briefly on the tray, then lift carefully and serve hot.
The ten-ounce can includes liquid that can loosen the mixture and make portioning difficult. Drain in a sieve and press gently without pureeing the tomatoes. Do not pour the can liquid into the mixing bowl. No: Bisquick-style baking mix includes ingredients beyond flour. Use the listed one-and-a-half cups of baking mix and check the label of an alternative product. A one-for-one plain-flour substitution would change the formula.
How is the cream cheese incorporated?
Soften it enough to blend, then work it through the raw sausage before distributing baking mix, tomatoes and shredded cheese. Mix only until even. Keep the bowl refrigerated if preparation is interrupted, and wash utensils that touched raw sausage.
What if cheese escapes onto the tray?
Some melted cheese at the base is expected. Use a lined rimmed tray and leave space between one-inch portions. Let the balls settle briefly after cooking before lifting them away from the melted edges. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Slow Cooker Beef Sausages in Brown Gravy or French Dip Sliders with Sautéed Onions and Provolone. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA thermometer guidance supports checking the center rather than judging by browning. Cook pork sausage to 160°F and poultry sausage to 165°F. USDA’s sausage guidance distinguishes uncooked smoked sausage from ready-to-eat products. The package label determines whether separate full cooking is required.
Common Questions About This Recipe
- Which sausage is specified?
Use uncooked bulk breakfast sausage, not cooked crumbles or sliced smoked links. For pork sausage, cook the centers to 160°F; if choosing poultry sausage, use 165°F.
- Why drain the tomatoes thoroughly?
The ten-ounce can includes liquid that can loosen the mixture and make portioning difficult. Drain in a sieve and press gently without pureeing the tomatoes.
- Can plain flour replace the baking mix?
No: Bisquick-style baking mix includes ingredients beyond flour. Use the listed one-and-a-half cups of baking mix and check the label of an alternative product.
- How is the cream cheese incorporated?
Soften it enough to blend, then work it through the raw sausage before distributing baking mix, tomatoes and shredded cheese. Mix only until even.
- What if cheese escapes onto the tray?
Some melted cheese at the base is expected. Use a lined rimmed tray and leave space between one-inch portions.