Cranberry Sausage Balls

Cranberry Sausage Balls  made with sausage, cheddar and cranberries are perfect dunked into a flavorful cranberry mayochup  dip.
Cranberry Sausage Balls

Cranberry Sausage Balls

By Sue Lau | Palatable Pastime

Cranberry Sausage Balls is my recipe of the day with Cranberry Week. I will be posting several this week so keep an eye out for  those as well as browse the recipes other bloggers are sharing.

These are made nice and  tender from  the bisquick, which acts as a binder. Plus it has all the flavors of cheddar and cranberry thrown in.

Cranberry Sausage Balls

As well, I have added a recipe for a cranberry mayochup dip. Nobody wants  an appetizer to be boring, and everyone  loves a dip, so  this one is  perfect.

The  meatballs are also  great  made ahead and can be frozen. They  easily reheat in an oven or  microwave. The mayochup can also be made ahead,  and should keep about one  week refrigerated.  So go  ahead and get a head  start  on your holiday meals!

Cranberry Week

Tuesday Cranberry Recipes

Cranberry Sausage Balls

Cranberry Sausage Balls

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Cranberry Sausage Balls

Cranberry Sausage Balls

No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine American
Servings 66 meatballs


Cranberry Sausage Balls (makes 5-1/2 dozen):

  • 1 pound bulk roll breakfast sausage
  • 16 ounces white cheddar cheese (shredded)
  • 2 cups Bisquick baking mix
  • 1/2 cup dried craisins (chopped)

Cranberry Mayochup Dip:

  • 1 cup mayo
  • 1/4 cup cranberry sauce
  • 1 tablespoon apple cider vinegar
  • pinch salt


  • Preheat oven to 350F.
  • Combine cranberry sausage ball ingredients in a bowl, mixing well.
  • Shape by tablespoonfuls into meatballs and place on a nonstick foil lined baking sheet (I used a half sheet pan plus a quarter sheet pan to fit) without them touching.
  • Bake for 35 minutes or until browned.
  • Stir together the cranberry mayochup to use as a dip.


From the kitchen of
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Cranberry Sausage Balls

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4 responses

    • egg can be a binder, but I haven’t tested the ratios without the cheese, and there is quite a bit of cheese. So I can’t guarantee results using egg.

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