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These Cheddar Bay Sausage Balls are a real crowd pleaser, whether you serve them for breakfast, brunch, or a holiday appetizer. Based on a classic Bisquick recipe, I’ve swapped out the regular biscuit mix for Red Lobster Cheddar Bay Biscuit mix. Mixed with savory sausage, cream cheese and sharp cheddar cheese… you’ll be drooling for seconds!
Why You’ll Love This Recipe
A total plot twist!! I’ve jazzed up this classic sausage balls recipe that traditionally uses Bisquick by swapping it out for Red Lobster Cheddar Bay Biscuit Mix. If you’ve ever had Red Lobster biscuits, you know what I’m talking about when I say they are to die for! I make these every year for Christmas and they are always the first to disappear from the appetizer platter.
Need more appetizer ideas? Browse through my entire appetizer section!
Ingredients Needed
Let’s gather up what we need to make these delicious sausage balls!
- ground sausage– at room temperature is easiest for mixing. Feel free to use an Italian sausage, breakfast sausage or any other kind you think you’ll like. Other options are turkey sausage or plain pork sausage or if you like a little kick, use a spicy sausage.
- sharp cheddar cheese freshly grated is preferred, but pre-shredded cheese is fine too.
- cream cheese softened to room temperature
- Red Lobster Cheddar Bay Biscuits Mix (about one box) or Bisquick
- Red Lobster Cheddar Bay Biscuits Mix Seasoning packet that comes in the box
- chives– fresh, diced
- rosemary-dried, ground
- milk-optional
How to Make Cheddar Bay Sausage Balls
For full recipe details, including ingredients and measurements see the printable recipe card below. Here’s what you can expect step by step when making this recipe:
Preheat Oven + Prep Baking Sheet
Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone mat. This will prevent the bottoms from getting too brown. Set aside.
Make Sausage Ball Mixture
Add ground sausage, cream cheese, sharp cheddar, biscuit mix, seasoning packet, chives, rosemary to a large mixing bowl and combine well. This is super easy to do in your stand mixer with the paddle attachment, but can be done by hand as well.
Why is the milk optional? These sausage balls will dry out quickly if there’s too much baking mix to the ratio of sausage. If you feel like the mixture is too dry, try adding some milk or reduce the amount of biscuit mix.
Roll into Balls
Roll sausage mixture into about 1-inch balls and place on the prepared baking sheet. You can use a small cookie scoop to help you create the balls.
Bake + Serve
Into the preheated oven they go, baking for 25 minutes or until cooked through and golden brown. Remove sausage balls from the pan onto some paper towels to soak up a little bit of the extra grease. Serve hot with your choice of dipping sauce or on their own.
Pro Tip: Be sure to check the internal temperature of a meat ball to be sure it’s fully cooked. You’ll be looking for an internal temperature between 160-170° F.
Add Some Dipping Sauce
While these Sausage Balls are amazing on their own, try dipping them in your favorite dipping sauce! Here are a few ideas to get you started:
- Honey Mustard
- Spicy Ketchup
- Sweet Chili Sauce
- BBQ Sauce
- Buttermilk Ranch Dressing
- Remoulade Sauce
Storage Directions
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until heated through. See below in the FAQ section for make-ahead and freezing directions.
FAQ About Cheddar Bay Sausage Balls
Yes! These are great to make ahead a day or two and then bake when you’re ready to use them. Simply follow the directions above up until baking. Place uncooked sausage balls in an airtight container and store in the fridge. Bake per recipe directions when ready.
Yes! You can freeze uncooked or cooked sausage balls.
To freeze uncooked sausage balls- roll the balls and place them on a baking sheet. Flash freeze them overnight, then transfer them to zip-top freezer bags. Wrap in foil and freeze flat for up to three months. Thaw in the fridge and bake according to the recipe directions.
To freeze cooked sausage balls– bake sausage balls and allow them to cool completely. Flash freeze them overnight, then transfer them to zip-top freezer bags. Wrap in foil and freeze flat for up to three months. Thaw in the fridge and reheat in the oven or in the microwave until heated through.
These sausage balls will dry out quickly if there’s too much baking mix to the ratio of sausage. Try adding some milk or reduce the amount of biscuit mix.
Yes! Place them in a single layer in the air fryer. Cook them at 350° F for 10-15 minutes, turning them every 5 minutes or so. Be sure to check the internal temperature using a meat thermometer. You’re looking for a temp between 160-170° F.
More Sausage Recipes to Try!
- Sausage Sheet Pan Dinner
- Homemade Breakfast Sausage
- Smoked Sausage Pasta
- Overnight Breakfast Casserole with Brioche
- Sausage Stuffed Mushrooms
- Zuppa Toscana
Whether you make these for a holiday party appetizer or to snack on at game day, your guests will love these! It’s a super easy recipe with minimal prep time. The printable recipe card is below. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Cheddar Bay Sausage Balls
Ingredients
- 1 lb ground sausage at room temperature
- 1 cup sharp cheddar cheese freshly grated
- 8 oz cream cheese softened
- 2 cups Red Lobster Cheddar Bay Biscuits Mix (about one box) or Bisquick
- 1 Red Lobster Cheddar Bay Biscuits Mix Seasoning packet that comes in the box
- 2 tbsp chives fresh, diced
- 1 tbsp rosemary dried, ground
- 1/4 cup milk optional
Instructions
- Preheat oven to 350° F.
- Add all ingredients to a mixing bowl and combine well. This is super easy to do in your stand mixer with the paddle attachment, but can be done by hand as well.
- Roll mixture into about 1 inch balls and place on baking sheet. Parchment paper or a silicone mat will help prevent the bottoms from getting too brown.
- Bake for 25 minutes or until cooked through.
- Serve hot with your choice of dipping sauce or on their own.
I didn’t get these made during the holidays, as I had planned to do; however, I have made them since we’ve been snowed in and they are a huge hit with my family. Never too late to try a yummy recipe. Thanks for sharing with your followers.