Cheddar Bay Sausage Balls – combines two of my favorite foods- Cheddar Bay Biscuits and my Cream Cheese Sausage Balls! Super easy to make with only 4 ingredients! Sausage, Red Lobster biscuit mix, cream cheese, and cheddar cheese. I absolutely LOVE the flavor in these! You can make the sausage balls and freeze unbaked for later. Also, get the secret to easily mix sausage balls and avoiding messy hands!
Originally posted 9/26/14
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Pin This RecipeRed Lobster Cheddar Bay Sausage Balls
I first shared a version of this recipe back in 2014. I’ve since updated and improved the recipe, so I had to share it with you! This recipe combines two of my favorite foods – Cheddar Bay Biscuits and Cream Cheese Sausage Balls! These sausage balls are highly addictive! I could not stop eating them. I loved the garlic flavor. These are great for breakfast, snacks, and parties. Heck, I could make a meal out of these things. They are dangerously delicious!
How to Make Sausage Balls with Red Lobster Biscuit Mix
These sausage balls are super easy to make with only 4 ingredients. Simply combine uncooked sausage, cream cheese, biscuit mix, and cheese. Roll into balls and bake.
I’m going to give you my secret for making sausage balls, are you ready? Use your stand mixer with the dough hook. It mixes everything quickly and easily. It also keeps your hands clean!
- If you don’t have a stand mixer, you can mix together the ingredients by hand.
- I used a box of the Red Lobster Biscuit mix for the Cheddar Bay part of the sausage balls. You can find the biscuit mix in the baking aisle at the grocery store.
- I used a roll of Jimmy Dean hot sausage. You can use any brand of breakfast sausage or Italian sausage.
- Do NOT cook the sausage. You are using the sausage raw.
- If you want spicy sausage balls, add some red pepper flakes. I call this version Firecracker Cheddar Bay Sausage Balls.
- I used sharp cheddar cheese in the sausage balls. Feel free to use any shredded cheese you prefer.
- I use a small cookie scoop to portion out the dough.
- You make the sausage mixture and shape it into balls ahead of time and refrigerate overnight.
- You can make the sausage balls ahead of time and freeze unbaked for later. I always have a bag in the freezer for a quick snack. You can bake them frozen. Just add a couple of minutes to the cooking time so they can thaw in the oven.
- For gluten-free sausage balls, use a box of the gluten-free Red Lobster biscuit mix.
What to Dip Sausage Balls In
These sausage balls are dangerously delicious. They are my go-to party appetizer. These and Crack Dip, of course! I also love them on Christmas morning! We eat the balls plain. If you like to serve them with a dipping sauce, I suggest some Homemade Ranch Dressing, BBQ sauce, honey mustard, or warm pizza sauce.
Here are a few more of our favorite party foods that go great with these sausage balls:
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Cheddar Bay Sausage Balls
Ingredients:
- 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix
- 1 (8-oz) package cream cheese softened
- 1¼ cups shredded cheddar cheese
- 1 lb sausage uncooked
Instructions:
- Preheat oven to 400ºF.
- In the bowl of an electric stand mixer fitted with a dough hook, combine biscuit mix and seasoning packet, sausage, cream cheese, and cheddar cheese. Mix until everything is incorporated into the sausage.
- Shape into 1-inch balls. Place on a parchment-lined baking sheet. (Can freeze at this point)
- Bake for 15-20 minutes, until golden brown.
Notes:
- If you don’t have a stand mixer, you can mix together the ingredients by hand.
- I used a box of the Red Lobster Biscuit mix for the Cheddar Bay part of the sausage balls. You can find the biscuit mix in the baking aisle at the grocery store.
- I used a roll of Jimmy Dean hot sausage. You can use any brand of breakfast sausage or Italian sausage.
- Do NOT cook the sausage. You are using the sausage raw.
- If you want spicy sausage balls, add some red pepper flakes. I call this version Firecracker Cheddar Bay Sausage Balls.
- I used sharp cheddar cheese in the sausage balls. Feel free to use any shredded cheese you prefer.
- I use a small cookie scoop to portion out the dough.
- You make the sausage mixture and shape it into balls ahead of time and refrigerate overnight.
- You can make the sausage balls ahead of time and freeze unbaked for later. I always have a bag in the freezer for a quick snack. You can bake them frozen. Just add a couple of minutes to the cooking time so they can thaw in the oven.
- For gluten-free sausage balls, use a box of the gluten-free Red Lobster biscuit mix.
Steph
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I made these for Christmas brunch and everyone loved them. Very convenient to mix and roll the night before and keep in the fridge til I baked them in the morning. I am making them again for our Easter brunch this year. So delicious!
I’m a dipper person. I like to dip stuff. What would you suggest dipping these in?
Whatever you like. Honey mustard, ranch, jalapeno ranch, bbq sauce?
I’m looking to make these for a snack for my daughter to munch on throughout the day at a volleyball tournament. Will these be okay to keep that way? Or will they get nasty?
Haven’t tried them yet, but I’m certain they are going to be wonderful! Question: can these be cooked, then frozen? My baking sheets were too big for the freezer, so maybe I can cook, place in a baggie or container, then frozen and reheat before I serve??
yes
I’m going to make these for the first time and bring them to a pot luck luncheon. Can they be eaten at room temp? Or would they be just as good if I microwaved them when I get to the party. Thank you
either way will be delicious – it would just be a personal preference
I have made these several times and love them. I find the normal sausage balls are dry and these are not dry at all. The only issue I have is I used the dough hook and they didn’t seem to mix all the way. I ended up using the regular attachment and mixed it up in minute.
This sounded great and they turned out tasty, but you left out one key bit of information. The Red Lobster biscuit mix comes with a separate flavor packet that needs to be incorporated. I (uninformed) just used the packet of biscuit mix, not noticing the packet of flavoring agent. It’s on me, I had never made the Red Lobster biscuits. Please make note of this ingredient in your recipe. Mine turned out to be tasty sausage balls, but no different than one of my party guests’ who said that she loved those sausage balls made from Bisquick that she had eaten as a child. That was not my goal.
You just misread the directions. Step 2 clearly says to add the biscuit mix and seasoning packet.
always like to try new recipes and you always amaze me. I will now try these red bay sausage balls, and love how I can keep them warm in a crockpot, last time I made sausage balls they got cold, (but still were a hit) and I never even thought about the crockpot!!!! Thanks everyone!
Tell me about the crockpot. Do you make them the night before and then warm them in the crockpot?
That is what I would suggest.
Can they be made with part ground beef and sausage
I’ve only made the recipe as written, so I can not say how it turns out with ground beef.
Absolutely AMAZING! Used my hands (with gloves) and got my workout 😆 I did brush with the garlic butter mixture because I love garlic butter.
Made exactly as directed (other than chilling the dough) and they are delicious.
I feel so sorry for you- your recipe is very clear cut and easy and delicious. Why do people question every ingredient and ask how to incorporate them into a very simple recipe? Jeesh.
I follow recipe except I save the garlic pack and mix with 1 stick of butter and pour it over the top while cooking. Oh my word! Delish
Better than the original recipe with Bisquick! First you elevated that recipe with cream cheese, now this?! We love them!
We use Chi Fil A sauce for dipping and everyone loves it.
Thanks for another winning recipe!
SO glad you enjoyed it! They are a favorite at our house.
OMG….I use the CFA sauce too! It’s also good with BBQ sauce! 🙂
Is this using the regular size box of cheddar bay mix?
I guess – I listed the size in the ingredients.