Browning the sausage first gives you a chance to drain the excess grease before mixing it with the eggs, cheddar, and baking mix. A short rest after baking helps the squares hold together when you lift them from the pan.
What You’ll Need
- Spicy pork sausage. Use bulk sausage and break it into small crumbles as it browns so the meat spreads evenly through the batter.
- Baking mix. Use an all-purpose biscuit baking mix. Spoon it into the measuring cup and level it off to avoid packing in too much.
- Sharp cheddar. Its bold flavor comes through alongside the spicy sausage. Shred it from a block or use packaged shredded cheddar.
- Eggs. Four large eggs bind the sausage, cheese, and baking mix so the finished squares slice cleanly.
How to Make Spicy Sausage Squares
Brown the sausage in a skillet over medium heat, breaking it up with a spoon. Once it’s cooked through, drain the excess grease and let the crumbles cool for a few minutes. Stir them together with the baking mix, cheddar, and eggs until the batter is evenly mixed and there are no dry pockets.
Spread the thick batter in a greased 9×13-inch glass baking dish. Smooth it into the corners so the center and edges bake evenly. Bake at 350°F (175°C) for 25–30 minutes, until the top is golden and the center is set. Let the bake rest for 5–10 minutes, then cut it into three rows of four squares.
Tips for the Best Sausage Squares
- Drain the sausage well. Excess grease can pool around the edges as the squares bake.
- Let the sausage cool briefly. This makes it easier to mix evenly into the eggs and cheese.
- Check the middle before slicing. If the top is golden but the center still looks wet, bake for a few more minutes and check again.
- Use a small spatula to serve. Slide it under the first square to lift it without tearing the edges.
Serving and Make-Ahead Ideas
Serve warm with pepper jelly or ranch for dipping. For brunch, pair the squares with fresh fruit. For a light lunch, serve them alongside tomato soup or a crisp green salad.
To get a head start, brown and drain the sausage ahead of time and refrigerate it in a covered container. Mix the batter when you’re ready to bake. Refrigerate cooked leftovers promptly and reheat individual squares until hot throughout.
Frequently Asked Questions
Can I make the sausage squares milder?
Yes. Substitute mild pork sausage in the same amount. Keep the sharp cheddar for a full cheese flavor.
Can I use plain flour instead of baking mix?
Use biscuit baking mix for this recipe. It contains leavening that helps the batter rise, so substituting plain flour would require adjusting the formula.
Can I bake these in a smaller dish?
A smaller dish makes a thicker bake that takes longer to set in the middle. Use a 9×13-inch dish for the thickness and timing in the recipe card.
Southern 4-Ingredient Spicy Sausage Squares Recipe Card
A savory biscuit bake with spicy pork sausage, sharp cheddar, and golden edges.
- Prep time — About 15 minutes, including browning the sausage
- Bake time — 25–30 minutes
- Rest time — 5–10 minutes
- Yield — 12 squares
- Equipment — 9×13-inch oven-safe glass baking dish
Ingredients
- 1 pound spicy pork sausage
- 2 cups all-purpose biscuit baking mix
- 2 cups shredded sharp cheddar cheese
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch oven-safe glass baking dish.
- Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and fully cooked. Drain the excess grease and let the sausage cool for a few minutes.
- Combine the baking mix, cheddar, eggs, and cooked sausage in a large bowl. Stir until evenly blended into a thick batter.
- Spread the batter evenly in the prepared dish and smooth the top.
- Bake for 25–30 minutes, until the top is golden brown and the center is set.
- Rest for 5–10 minutes. Cut into 12 squares and serve warm.