Slow Cooker Sausage Balls

Slow Cooker Sausage Balls: These cheesy sausage balls are so easy to make, and you only need three simple things from the store! Your slow cooker does all the hard work while you relax. They come out warm, cheesy, and full of flavor. Perfect for parties, game day, or a quick snack anytime you want something yummy and filling.

Makes: 24 sausage balls (about 8 snack-size servings)

What You Need

• 1 pound (450 g) raw breakfast sausage (take it out of the casing if it has one)
• 2 cups (about 8 oz / 225 g) baking mix, like Bisquick
• 2 cups (8 ounces / 225 grams) of sharp cheddar cheese, shredded into small pieces.

How to Make Makes Slow Cooker Sausage Balls

1. Prepare your slow cooker by lining the base with a sheet of parchment paper, or lightly coating it with cooking spray. This small step keeps the sausage balls from sticking and makes washing up afterwards far easier.
2. In a large mixing bowl, combine the sausage, baking mix and cheese. Using clean hands or a sturdy spoon, work the mixture together thoroughly until every dry patch disappears. The finished mix should feel dense and slightly tacky to the touch — that’s exactly how it should be.
3. Take roughly a tablespoon of the mixture at a time and roll it between your palms to form a neat ball, about the size of a large marble (2.5–3cm). Arrange the balls in a single layer inside the slow cooker, leaving a little space between each one. If space is tight, a second layer can be added on top, but try to stagger them slightly so heat and steam can circulate properly.
4. Cover with the lid and cook on HIGH for 2 to 2½ hours, or on LOW for 4 to 5 hours. The sausage balls are ready once they’re firm to the touch, golden on the outside, and register 71°C (160°F) at the centre if tested with a food thermometer.
5. Get them ready to serve. Once they’re cooked, switch your slow cooker to the WARM setting. If you see extra liquid or steam, leave the lid open just a tiny bit for 5 to 10 minutes. This lets the steam escape so the outside of the balls doesn’t turn soggy.
6. Serve and enjoy! Use small tongs or toothpicks to grab the sausage balls right from the slow cooker. Taking them somewhere? Keep the lid on to stay warm. Leftovers heat back up nicely on the WARM or LOW setting, or in a low oven at about 250°F (120°C) until warm again.