Sausage Cheese Bites
Bite-size baked sausage and cheddar balls with chives and a hint of Dijon, served warm from the oven.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 10 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Sausage Cheese Bites recipe takes 35 min and makes 10 servings. These are baked sausage bites rather than a fried party ball: bulk pork sausage is mixed with baking mix, sharp cheddar, chives, and Dijon mustard, then rolled and baked until the cheese melts through and the outsides brown.
Helpful guides
Instructions
Heat the oven to 375 degrees F and line a rimmed sheet pan with parchment. Stir the baking mix, garlic powder, and pepper together in a large bowl, then toss in the shredded cheddar so the strands are coated and will not clump into one mass.
Add the sausage, Dijon, and chives and mix with your hands just until no dry streaks remain. Stop as soon as it holds together, because overmixing warms the fat and gives you dense, heavy bites. Do not rinse raw sausage; washing spreads bacteria around the sink.
Roll the mixture into 1-inch balls, about 40 of them, and space them an inch apart on the pan. Rinse your hands with cold water every few balls so the mixture stops sticking to your palms.
Bake 18 to 20 minutes, until the bites are browned and a thermometer pushed into the center of a middle ball reads 160 degrees F. Test two or three from different spots on the pan.
Rest the pan 5 minutes before lifting the bites with a spatula. The short rest lets the cheese set so the pieces hold their shape.
Serve warm with mustard or a bowl of marinara for dipping. Hold extras on a rack in a 200 degree oven, uncovered, so the bottoms stay crisp.
Troubleshooting — fixes, not repeats
- If the bites crumble, the mixture was too dry; add milk a teaspoon at a time until it just holds.
- If they taste greasy, the sausage was high fat and the pan was crowded; space the balls and pour off any pooled fat.
- If the cheese leaks out, the oven was too hot or the balls were too large; keep them at one inch and bake at 375 degrees F.
- If the centers are underdone, the bites were packed too tight on the pan; check with a thermometer and add 2 minutes.
Make it your way
- Spicier version: For a spicier tray, use hot pork sausage and swap half the cheddar for pepper jack.
- For a garlic-herb version, replace the chives with 2 teaspoons of chopped rosemary and thyme and add a minced garlic clove.
- For a sharp, crusty finish, roll each ball in 2 tablespoons of grated Parmesan before baking.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Cool leftovers within 2 hours and refrigerate in a covered container up to 4 days, or freeze baked bites up to 2 months.
Reheat at 350 degrees F for 8 to 10 minutes on a sheet pan so the crust firms back up; the microwave leaves them rubbery.
FAQ
Can I use breakfast sausage links instead of bulk?
Yes. Remove the casings and break the meat up before mixing. Bulk sausage is easier because it blends evenly, but links work fine once the casing is off.
Can I mix the dough the night before?
You can, but the baking mix absorbs moisture and the mixture stiffens overnight. Cover and refrigerate it, then let it sit 15 minutes at room temperature and add a splash of milk before rolling.
What can I use instead of baking mix?
Combine 2 cups of all-purpose flour with 1 tablespoon of baking powder, 1 teaspoon of salt, and 3 tablespoons of cold butter cut in until crumbly. Use it measure for measure.