With just 4 ingredients, these Red Lobster Cheddar Bay Sausage Balls are the perfect appetizer for a brunch or gameday snack! Baked in the oven to a crispy, golden brown perfection and loaded with flavor.
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I didn't think it could get much better than my Bisquick Cream Cheese Sausage Balls - I was wrong. I think I might actually like this version better!
♥️ Why You'll Love These Red Lobster Sausage Balls
- Incredibly simple to make. With just 4 ingredients, you can whip this recipe up in no time.
- Great for breakfast or an appetizer. It's a versatile recipe that can be served any time of the day.
- Loaded with flavor. If you've ever had a traditional sausage ball, imagine turning the flavor up to 100. That's what you'll get with this version.
🥣 Ingredients
(See recipe card at the bottom of this post for exact ingredient measurements.)
- pork sausage - I like to use hot breakfast sausage for my sausage balls. If you'd prefer, you can use mild sausage instead. (Love ground sausage recipes? Check out my post full of over 40 recipes!)
- Red Lobster Cheddar Bay biscuit mix - This can be found in the baking aisle at the grocery store. Don't worry about the extra ingredients the box calls for - we're just using the mix!
- sharp cheddar cheese - I recommend shredding your own cheese for this one to make the sausage balls as smooth as possible.
- cream cheese - It's helpful to use room-temperature cream cheese when making this recipe.
Additions & Substitutions
- Change up the flavor a little bit by using Italian sausage or spicy cajun sausage for your sausage balls. You'll just need to make sure to use ground sausage instead of links.
- You can use any kind of cheese you'd like! A few great substitutions are Colby Jack, pepperjack, queso, or Italian-style cheeses.
- Use flavored cream cheese for an even bolder flavor.
For more sausage-tastic recipes, check out my Rotel Phyllo Cups and Cream Cheese Rotel Dip, too!
👩🏻🍳 How to Make Cheddar Bay Sausage Balls
Step 1: Combine ingredients.
Combine the sausage, Red Lobster biscuit mix (with seasoning packet), shredded cheese, and cream cheese in a large bowl. With your hands, knead this mixture into a dough.
Step 2: Roll into sausage balls.
Roll out 1" sausage balls on a lined baking sheet. (A half-sheet size works perfectly for this recipe.) Sausage balls should be ½ - 1" apart.
(At this point, you can store for up to 24 hours in the refrigerator before baking. Just cover your baking pan with paper towels.)
Step 3: Bake to golden brown in the oven.
Bake at 375 degrees for 35-40 minutes, until sausage balls are golden brown and sizzling.
🥡 Leftovers & Storage
I recommend storing your sausage balls in an airtight container in the refrigerator. We like to put a couple of paper towels at the bottom of our storage container to absorb any extra grease. They can be stored for up to 4 days after baking.
To reheat, just pop them in the microwave for 15-20 seconds. You can also reheat in the air fryer (on reheat mode) for 3-5 minutes if you want them extra crispy.
Can I freeze Cheddar Bay Sausage Balls?
Yes, these sausage balls freeze wonderfully! Just bake as directed and place in a gallon-sized freezer bag. Store in the freezer for up to 6 months after baking.
When you're ready to enjoy them again, thaw in the refrigerator. They can be served warm or cold.
🫕 Great Sausage Ball Dip Ideas
These sausage balls are perfect without any kind of dip, but if you'd like to make them extra special, serve them with...
- bbq sauce
- ranch dip
- honey mustard
- marinara sauce
💡 More Helpful Tips & Tricks
- If you're not a fan of kneading the dough with your hands, you can blend the ingredients using a dough hook on a stand mixer. However, you're going to get your hands dirty when you roll the sausage balls anyway - might as well blend the ingredients by hand too!
- This is a great prep-ahead recipe. Just roll the sausage balls and place them on a baking sheet, cover them loosely with paper towels, and store them in the refrigerator overnight. When you're ready to cook them in the morning, pop them in the oven!
- Make sure your baking pan is lined before adding the uncooked sausage balls. They will stick! I prefer to use silicone baking mats, but you can also use parchment paper or even aluminum foil.
I can't wait to see what you guys think of this absolute flavor party of a recipe! 💃 If you try it out, make sure to rate ⭐️ and comment 💬 on the recipe in the comment section below. And, before you go, follow along for the latest from Lamberts Lately.
Red Lobster Cheddar Bay Sausage Balls
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Ingredients
- 1 lb hot breakfast sausage uncooked
- 11.36 oz Red Lobster cheddar bay biscuit mix
- 8 oz sharp cheddar cheese shredded
- 8 oz cream cheese room temperature
Instructions
- Add all 4 ingredients (including the biscuit seasoning pack) to a large mixing bowl. With your hands, knead this mixture into a dough.
- Using your hands, roll the sausage ball dough mixture into 1" balls. Place .5-1" apart on a lined baking sheet.
- Bake sausage balls at 375 degrees for 35-40 minutes, until sausage balls are golden brown on the outside and sizzling.
Notes
- If you're not a fan of kneading the dough with your hands, you can blend the ingredients using a dough hook on a stand mixer. However, you're going to get your hands dirty when you roll the sausage balls anyway - might as well blend the ingredients by hand too!
- This is a great prep-ahead recipe. Just roll the sausage balls and place them on a baking sheet, cover them loosely with paper towels, and store them in the refrigerator overnight. When you're ready to cook them in the morning, just pop them in the oven!
- Make sure your baking pan is lined before adding the uncooked sausage balls. They will stick! I prefer to use silicone baking mats, but you can also use parchment paper or even aluminum foil.
- These sausage balls freeze wonderfully. Bake as directed and place them in a gallon-sized freezer bag. Store them in the freezer for up to 6 months after baking.
- I recommend storing your sausage balls in an airtight container in the refrigerator. You can put a couple of paper towels at the bottom of our storage container to absorb any extra grease. Store for up to 4 days after baking.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
