Cheddar Bay Biscuit sausage balls are a cheesy sausage ball recipe that makes the perfect appetizer for entertaining. These easy sausage balls have the classic Red Lobster Cheddar Bay biscuit flavor with extra cheese and sausage for tons of extra flavor. With only 4 ingredients and tons of cheesy taste, these cheesy sausage balls deserve a spot on your table!
The holiday season is here! I know, it’s early. But you can’t dispute that Thanksgiving is fast approaching and that means the seasoning of entertaining is too.
When entertaining season hits, I like to put out a bunch of different appetizers for my guests to enjoy while they wait on the main course. And sometimes, I prefer hosting appetizer parties and just making lots of casual snacks.
These cheesy, delicious sausage balls are perfect for either of those situations.
The Easiest Sausage Balls! Making Cheddar Bay Biscuit Sausage Balls:
Part of what I love about these Cheddar Bay biscuit sausage balls is how easy they are to make. Not only are they delicious but they only need 4 easy ingredients and take next to no time to put them together.
To make these sausage balls, start by adding your Cheddar Bay Biscuit mix and sausage to a large bowl. Use your hands to mix them together until it’s evenly mixed.
Then you can add the cheese to the mixture and mix it again to evenly distribute it. Now you can make 1 1/2 inch balls with the mix.
Once you have rolled a ball out, place it on a baking sheet you’ve lined with parchment paper. Repeat this, spacing the balls about a half inch apart, until you’ve rolled all the balls out.
Then you can bake them at 350 for 25 minutes. When they come out of the oven, transfer them to a clean surface lined with a double layer of paper towels to soak up any extra grease. Then serve them warm.
What kind of sausage should I use to make this sausage ball recipe?
You can use any kind of ground sausage you like. I used ground breakfast sausage but you could absolutely use sweet Italian sausage, mild or even spicy sausage.
Do keep in mind though that sweet and hot sausage will each add different kinds of flavors to this sausage ball recipe.
What to Serve with Sausage Balls:
I’d serve these sausage balls as an appetizer for any holiday entertaining. And the dipping possibilities are endless!
You could pair them with almost any dip you like including:
How To Store Leftover Cooked Sausage Balls:
Rarely, if ever, do we have leftovers when we serve this recipe but on the rare occasion we do- there’s no way we’re getting rid of them. They’re just too good to even consider tossing.
Cooked sausage balls are super easy to safely store. Once completely cooled, store them in a sealed tupperware container. You can even use a large zip-locking bag, just squeeze excess air out as you seal it.
Refrigerate the leftovers for up to five days safely. When ready to enjoy them again, you can pop them into the microwave or the toaster oven, just until heated through.
I wouldn’t recommend baking them in the main oven to reheat, only because you don’t want them to completely dry out and get hard.
While we love these cheddar bay biscuit sausage balls in particular, we pretty much adore any sausage ball recipe. We’re equal opportunity sausage ball enthusiasts.
Other Appetizer Ball Recipes You May Love
Looking for other appetizer ball recipe ideas? Here are a few of my favorites:
If you’ve tried this CHEDDAR BAY BISCUIT SAUSAGE BALLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheddar Bay Biscuit Sausage Balls
Ingredients
- 1 box Red Lobster cheddar bay biscuit mix
- 1 lb ground sausage
- 1 8 oz block sharp cheddar cheese shredded
- 1 8 oz block pepper jack cheese shredded
Instructions
- Add the biscuit mix and sausage to a large mixing bowl. Mix them together until evenly incorporated.
- Add the cheese to the mixture, and mix again until all the cheese is also evenly incorporated.
- Line two large baking sheets with parchment paper. Roll the sausage mixture into roughly 1 1/2 inch balls.
- Place the balls on the parchment, roughly spacing them out about 1/2 inch apart from each other. Repeat until all the mixture's been rolled into balls & added to the prepared baking sheets.
- Bake the sausage balls at 350 degrees for 25 minutes.
- Cover a clean surface with a double layer of paper towels. Transfer the cooked, still hot sausage balls from the baking sheets to the paper towels to drain off/soak up any excess grease.
- Serve when still warm, but cool to the touch.
Nutrition
Stephany Spencer says
Best sausage balls ever! Even my kids ask for them.
Adriann says
I make these sausage balls for parties and family gatherings!! I always make a dipping sauce to go with them, with apple jelly and a little brown mustard. Cook it in a small sauce pan on medium, whisking until smooth. Pour it into a small serving bowl and arrange the sausage balls around it on a tray. Delicious!
Mary says
I know they say there is such thing as a dumb question but…. Do you follow the directions on the biscuit box as if you’re making the Biscuits and then add the other ingredients? I’m having a hard time understanding how there isn’t any liquid in this?
4sonsrus says
You’re right, there’s never a dumb question here! No- throw the box straight into the trash can. All you need is the powdered mix inside it. The moisture from the sausage will bind everything together, although it does take some kneading for it all to be evenly mixed throughout. And no extra liquid’s necessary because of the fat in the sausage and oil in the cheese that’s released as the sausage balls cooked.
Kim says
So do you use the silver packet of garlic blend?
Dee says
Can you add eggs to this receipe for a breakfast sausage ball… Want to add it to a brunch menu
4sonsrus says
I haven’t tried it, but I know some people do use egg in their recipe. I am sure you can, although you absolutely don’t need to. They will still fit in just fine on the brunch menu 🙂
Donna says
Could you use gluten free red lobster cheddar biscuit mix ? Trying to go gluten free for family members.
4sonsrus says
I haven’t used it myself, but you should be able to substitute their gluten free version without any problems.
4sonsrus says
That should work just fine, Donna!
Anthony Ray Greenwood says
I did by mistake. They come out flat, so I served sausage Pennies!
Wendy says
The red lobster biscuit mix I buy comes in a box with 4 pouches of mix
Do you use 1 pouch or all 4 pouches to 1 lb of sausage and 16 oz of cheese?
4sonsrus says
Is it a bulk box, like from Costco or Sam’s Club? If so, then it should only take one pouch of the biscuit mix.
Barbara says
Do you use the spice packet? Or toss it as well? –
4sonsrus says
You include the seasoning packet. You can add it in along with the biscuit mix to be mixed together with the sausage & cheese.
colleen weyer says
Can you or do you pre-cook the sausage first? Seems like a short time to cook sausage well done.
M Rininger says
Can these be frozen after making? If so, how long to bake?
4sonsrus says
Absolutely! Let them cool completely, then transfer them to an air tight container or ziplocking bag then freeze. I’d aim to use them within three months. When you’re ready, pull out as many as you’d like- wrap them in aluminum foil and bake them in the oven until heated through. You could also reheat them in the microwave.