Easy Three Cheese Sausage Balls with Maple Dijon Dip

Three-Cheese Sausage Balls are a small-batch twist on the classic recipe, made with 8 ounces of Jimmy Dean Hot sausage, Bisquick, and a flavorful blend of extra-sharp cheddar, smoked cheddar, and Gruyère. The dough mixes quickly in the food processor, scoops easily into uniform balls, and bakes in about 20 minutes for a tender, cheesy appetizer. Serve them warm with a simple Maple-Dijon Mustard Dip.

If you love classic sausage balls but want a small-batch version with a little more personality, these Three-Cheese Sausage Balls are the perfect upgrade. Paired with a simple Maple-Dijon Mustard Dipping Sauce, these sausage balls are ideal for holiday entertaining, football season, family gatherings, or whenever you want an effortless appetizer that still feels special.

This recipe keeps everything you love about traditional sausage balls: easy prep, freezer-friendly, no-stress ingredients, but adds a subtle smoky richness and a creamy melt that sets it apart.

Jump to:

• Why This Recipe Works
• Ingredients - Here's What You'll Need
• Making the Maple Dijon Dipping Sauce
• Making the Three Cheese Sausage Balls
• Chula's Test Kitchen Notes
• Frequently Asked Questions
• Other Delicious Appetizers
• Recipe

Why This Recipe Works

• Small-Batch Convenience: Perfect when you only have 8 ounces of sausage or want just enough for a small crowd.

• Three-Cheese Upgrade: A combination of extra sharp cheddar, smoked cheddar, and Gruyère gives these sausage balls a deeper flavor, richer color, and savory finish that pairs beautifully with mustard-based dips.

• Make-Ahead + Freezer Friendly: Roll and freeze unbaked balls, or bake and reheat. They stay tender and flavorful either way.

• Perfectly Balanced Dipping Sauce: The Maple-Dijon Mustard Dip adds a sweet-savory contrast without overpowering the sausage.

Ingredients - Here's What You'll Need

Simple ingredient, maximum taste.

• Three Cheese Sausage Balls: Bisquick, Jimmy Dean hot sausage, extra-sharp cheddar, smoked cheddar, and gruyère cheese.

• Maple Dijon Dipping Sauce: Dijon mustard, mayonnaise, maple syrup, and smoked paprika.

Making the Maple Dijon Dipping Sauce

Whisk together the Dijon mustard, mayonnaise, maple syrup, and smoked paprika in a small bowl. That's it!

Making the Three Cheese Sausage Balls

1. Mix the Dough: Start by adding the Bisquick and sausage to the bowl of a food processor with a steel blade. Process for 10 to 15 seconds, or until mixture is well combined.

2. Add the Cheese: Add the extra-sharp cheddar, smoked cheddar, and gruyère cheese to the food processor. Process for another 10 to 15 seconds, or until the cheese is well incorporated into the sausage/Bisquick mixture.

3. Scoop and Roll: Using a 2-teaspoon ice cream scoop, portion the dough into balls about the size of a quarter (~11 grams each). Roll into smooth balls and place on a nonstick aluminum foil-lined half sheet baking pan.

4. Bake: Bake the sausage balls in a preheated 350°F oven for 20-25 minutes, or until golden brown.

5. Drain and Enjoy: Transfer the cooked sausage balls to a paper towel-lined baking sheet and allow to cool slightly. Enjoy with Maple Dijon Dipping Sauce.

These Three-Cheese Sausage Balls are proof that a simple appetizer can still feel special with just a few thoughtful upgrades. Whether you're working with a leftover half-pound of sausage or planning a small gathering, this flavorful, small-batch version delivers everything you love about the classic recipe with a richer, more savory twist. Paired with the Maple-Dijon Mustard Dip, they're guaranteed to disappear fast. Yum!

Chula's Test Kitchen Notes

• Two cups of cheese produced the perfect texture, soft, tender, and not greasy.

• Smoked cheddar adds a subtle depth to the cheese balls, and gruyère adds a melty creaminess.

• The 2 tablespoons of maple syrup were just enough sweetness to balance the tartness of the Dijon mustard.

• Using the food processor greatly simplifies this recipe.

Frequently Asked Questions

Other Delicious Appetizers

Recipe