Cheddar Bay Sausage Balls Recipe hits that buttery, garlicky, cheesy sweet spot with juicy sausage and crisp edges. It suits game-day hosts, brunch people, and anyone who wants a make-ahead appetizer that bakes in about 35 minutes total. I once brought these to a potluck and had to stash two in my pocket just to snag a taste later.
Homemade Cheddar Bay Sausage Balls Recipe
You only need a handful of ingredients and one bowl. The Cheddar Bay biscuit mix already packs garlic and herbs, so you skip measuring a spice parade. A cookie scoop keeps the size even, which means the tray cooks at the same pace.
The mix binds with sausage, cream cheese, and shredded cheddar without fuss. You roll, bake, brush with garlicky butter, and serve. I call that weeknight-friendly hosting.
“Five stars. Tastes like the famous biscuits met the classic tailgate favorite and threw a party. Cheesy, garlicky, tender inside, crisp outside. My guests asked for the recipe before halftime.”
Ingredients You Need
- 1 box Red Lobster Cheddar Bay Biscuit Mix (about 11.36 oz), plus the included seasoning packet
- Pantry shortcut: the mix replaces separate flour, baking powder, salt, garlic, and herbs.
- 1 pound breakfast sausage, mild or hot (Jimmy Dean or similar)
- 2 cups shredded sharp cheddar cheese, firmly packed
- Brand note: Tillamook sharp melts great; pre-shredded works fine in a pinch.
- 4 ounces cream cheese, softened
- Lighter swap: Neufchâtel.
- 1 to 3 tablespoons milk, as needed for easy scooping
- 2 tablespoons unsalted butter, melted
- Optional flavor boosts: 1 teaspoon onion powder, 1 teaspoon hot sauce, 2 tablespoons minced jalapeño, or 1 tablespoon chopped chives
- Optional garnish: chopped parsley
Equipment:
- Large mixing bowl or stand mixer with paddle
- Sheet pan lined with parchment
- Small cookie scoop or tablespoon
- Pastry brush
- Instant-read thermometer
How to Make Cheddar Bay Sausage Balls
- Prep: 15 minutes
- Cook: 18 to 22 minutes
- Total: about 35 minutes
- Heat oven to 375°F. Line a sheet pan with parchment.
- Reserve 1 teaspoon of the Cheddar Bay seasoning packet for the butter. Add the remaining seasoning and the dry biscuit mix to a large bowl.
- Add sausage and cream cheese to the bowl. Mix with a stand mixer on low or use your hands until the mixture looks evenly combined.
- Add shredded cheddar and any optional spices. Drizzle in 1 tablespoon milk and mix again. If the mixture feels crumbly, add milk 1 tablespoon at a time until it scoops easily but still holds shape.
- Scoop into 1 to 1.25 inch balls. Roll quickly between your palms for round, tight balls and set them 1.5 inches apart on the pan.
- Bake 18 to 22 minutes until the tops look golden and the centers reach 160°F.
- Stir the reserved 1 teaspoon seasoning into the melted butter. Brush the hot sausage balls. Let them rest 5 minutes, then serve.
Tips
These little guys look simple, yet small tweaks make a big difference.
- Use cold sausage and softened cream cheese for easy mixing and good structure.
- Avoid overmixing or the texture turns tough; stop once the mix looks uniform.
- Scoop evenly so every piece cooks at the same rate.
- Add milk slowly; the mix should feel tacky, not sticky or dry.
- Test-bake two balls first to check seasoning and cook time, then bake the rest.
- Don’t crowd the pan or you lose browning.
- Brush with seasoned butter right after baking so it soaks in.
- If the bottoms brown too fast, move the rack up one notch.
Variations I’ve Tried
- Jalapeño cheddar: fold in 2 tablespoons minced jalapeño and a dash of hot sauce.
- Maple breakfast: add 1 tablespoon pure maple syrup and a pinch of black pepper.
- Pimento cheese: swap 1 cup cheddar with 1 cup pimento cheese, reduce milk.
- Bacon-ranch: mix in 1/2 cup finely chopped cooked bacon and 1 tablespoon dry ranch seasoning.
- Cajun kick: replace the reserved topping with 1 teaspoon Cajun seasoning in the butter.
How to Serve Cheddar Bay Sausage Balls
Serve hot with ranch, spicy honey, or warm marinara. I also like a quick dip of melted garlic butter with a squeeze of lemon. These work as a game-day appetizer, a brunch side next to eggs, or a cozy soup partner. They disappear fast, so double the batch if friends hover near the kitchen.
Make-Ahead and Storage
- Make-ahead: mix and scoop the balls, then chill up to 24 hours before baking.
- Freeze raw: freeze scooped balls on a sheet pan until firm, then bag for up to 2 months. Bake from frozen at 375°F for 22 to 26 minutes and brush with seasoned butter.
- Store baked: keep in an airtight container in the fridge up to 4 days or freeze up to 2 months.
- Reheat: oven or air fryer at 350°F works best. Heat 6 to 10 minutes from chilled or 12 to 15 from frozen, then brush with a little fresh butter if you want extra shine.
Nutrition Information
Approximate per sausage ball, based on 40 balls: 100 to 120 calories; 7 to 8 grams fat; 4 to 6 grams protein; 4 to 6 grams carbs; 200 to 260 milligrams sodium. Values vary with sausage type, cheese brand, and size.
Cheddar Bay Sausage Balls
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground breakfast sausage, Cheddar Bay biscuit mix, shredded cheddar cheese, milk, and melted butter.
- Add garlic powder and dried parsley; mix well until fully combined.
- Scoop and shape mixture into 1-inch balls and place on prepared baking sheet.
- Bake for 18–20 minutes, or until golden and cooked through.
- Let cool slightly before serving. Serve warm as an appetizer.