If you are looking for the ultimate snack that tastes like a famous restaurant appetizer but takes almost no effort, you HAVE to try these Cheddar Bay Sausage Balls. Seriously, four ingredients! I’m Daniel, and I started this little corner of the internet because I believe cooking should bring comfort and connection, not stress. Forget fussy techniques; I want to share recipes that actually fit into real life. These sausage balls are the epitome of that philosophy—they show up big on flavor but are shockingly simple to put together. They are perfect for game days, brunch, or just when you need a warm, cheesy hug in one bite!
Gathering Your Ingredients for Perfect Cheddar Bay Sausage Balls
The magic of these Cheddar Bay Sausage Balls really does rely on getting just four things right. You’ll need one full box of that wonderful Red Lobster Cheddar Bay Biscuit mix—don’t toss that seasoning packet! Then, grab an 8-ounce block of cream cheese, making sure it’s softened up nicely so it blends smoothly. Next, we need the cheese; aim for 1 and 1/4 cups of shredded cheddar. Sharp cheddar is my pick, but use what you love. Finally, the star protein: one pound of uncooked chicken sausage. Remember, we are using it raw here, so make sure everything gets mixed thoroughly!
Essential Equipment for Making Cheddar Bay Sausage Balls
You don’t need a whole lot of fancy gear for this recipe, which is part of why I love it so much! The most helpful tool is going to be an electric stand mixer with a dough hook attachment—it makes combining that thick sausage base so much easier. If you don’t have one, mixing by hand works just fine! You will also need a standard baking sheet lined with parchment paper and a small scoop, like a cookie scoop, for uniform sizing.
Step-by-Step Guide to Preparing Your Cheddar Bay Sausage Balls
Okay, now for the fun part! Forget complicated baking steps; this is where these Cheddar Bay Sausage Balls really shine because they are so straightforward. We’re aiming for a quick 35 minutes total, so let’s get organized. The absolute first thing you need to do—before you even touch the ingredients—is get that oven going. Preheat it to a nice hot 400\u00baF!
Mixing the Cheddar Bay Sausage Balls Base
If you have that trusty stand mixer, attach the dough hook. This is going to make things super easy because the mixture gets pretty dense. Toss in your biscuit mix, making sure to empty out every last bit of that amazing seasoning packet that comes inside—that’s where all the flavor lives! Add your pound of raw chicken sausage, the softened cream cheese, and your cup and a quarter of that shredded cheddar cheese. Let the mixer run on medium speed until everything looks incorporated. You want it to look like one cohesive, cheesy, sausage-y base. Now, if you’re mixing this by hand like my mom always did before she got her first KitchenAid, just use a big wooden spoon or even your hands! It takes a bit more elbow grease, but trust me, it works perfectly fine. Just keep mixing until there are no dry pockets of biscuit mix left.
Shaping and Preparing Cheddar Bay Sausage Balls for Baking
Once your base is ready, it’s time to make them look like little golden nuggets! Grab about one tablespoon of the mixture—I find a small cookie scoop helps keep them all the same size, which means they bake evenly. Roll that amount gently between your palms to form a small ball, about one inch across. You should get about two dozen of these delicious bites! Line a sturdy baking sheet with parchment paper; this is crucial for easy cleanup later. Place the shaped sausage balls onto the sheet, leaving about an inch of space between each one so they have room to spread just a tiny bit while they bake. If you’re not baking them right away, this is the perfect time to pop the whole sheet into the freezer until they are rock solid. We will talk about baking them frozen later!
Pro Tips for Achieving the Best Cheddar Bay Sausage Balls
You know, I test recipes until they are foolproof, and with these Cheddar Bay Sausage Balls, the biggest pitfall is usually just grabbing the wrong ingredient off the shelf. The mix itself does most of the heavy lifting, but a few tweaks make them truly amazing. My number one tip, which I saw underlined twice on my uncle’s old recipe card, is to use good quality sausage. You can use breakfast sausage, but I really prefer chicken sausage because it keeps them a little lighter while still being flavorful.
Also, don’t get lazy with the cream cheese! It absolutely has to be softened. If it’s cold, it won’t incorporate, and you’ll end up with little hard lumps of cheese mixed in instead of that smooth, binding texture we want. Trust me on this one; room temperature cream cheese is non-negotiable for smooth mixing!
Ingredient Swaps and Flavor Variations for Cheddar Bay Sausage Balls
Because these Cheddar Bay Sausage Balls are so simple, they are perfect for playing around with ingredients. If you want a little kick, you absolutely have to try the “Firecracker” version! Just mix in about a teaspoon or two of red pepper flakes right in with the dry ingredients. It gives them a wonderful little warmth on the finish. As for cheese, while I love sharp cheddar for that tang, feel free to use Monterey Jack or even a Colby-Jack blend if that’s what you have on hand. As long as you stick to that 1 and 1/4 cup measurement, you’re safe. The biscuit mix is the real star here; it’s what gives them that iconic flavor!
Freezing and Storing Unbaked Cheddar Bay Sausage Balls
This is my favorite hack for busy weekends: you can absolutely prepare the entire mixture, roll out all your Cheddar Bay Sausage Balls, and freeze them before they ever see the oven. Line your baking sheet with parchment paper, arrange the raw balls, and stick the whole thing in the freezer until they are solid. Once they are frozen through, you can just pop them into a zip-top freezer bag. When you need a quick snack, just toss them straight onto a lined baking sheet from frozen—just add about two extra minutes to your baking time. It’s perfect for surprise guests!
Quick Answers About Your Cheddar Bay Sausage Balls
I know when you first try a new recipe, you might have a few burning questions! These Cheddar Bay Sausage Balls are so easy, but the raw sausage part can throw some people off. Don’t worry; I’ve heard all the questions before. Here are the few things people always ask me when they are first whipping up a batch.
Q1. Do I have to use chicken sausage?
Not at all! While I love chicken sausage for a slightly lighter bite, you can absolutely use any raw breakfast sausage or even Italian sausage if you want a different spice profile. Just make sure it’s uncooked when you mix it in with the biscuit mix and cream cheese.
Q2. Can I skip the cream cheese?
Please don’t! The cream cheese is the binder that holds everything together and keeps these Cheddar Bay Sausage Balls tender. If you leave it out, you’ll end up with crumbly, dry mounds instead of delicious balls. If you’re interested in other binding agents, you might check out this article on cloud bread recipe for comparison.
Q3. What is the best way to ensure they bake evenly?
The secret is uniformity! Use a small cookie scoop or measure out about one tablespoon of dough for each ball. Also, make sure they are spaced an inch apart on that parchment-lined baking sheet. That 400\u00baF oven will do the rest!
Q4. Can I make these gluten-free?
Yes, you can! Red Lobster now makes a gluten-free version of the Cheddar Bay Biscuit mix. Just swap out the regular mix for the gluten-free one, and the rest of the ingredients stay exactly the same for perfectly safe and tasty Cheddar Bay Sausage Balls. For other gluten-free options, you might look into this zero carb yogurt bread.
Storing and Reheating Your Delicious Cheddar Bay Sausage Balls
The best part about making a big batch of these is having leftovers, right? Good news: these sausage balls hold up beautifully, whether you keep them in the fridge or the freezer. They taste just as good the next day, provided you reheat them correctly so they get that nice, warm, melty texture back. Don’t just microwave them until they’re rubbery; we want them golden brown again!
If you’re storing them, make sure they are completely cooled down before sealing them up. For the best results, especially when reheating, I always recommend using the oven or an air fryer. It crisps up that biscuit coating just like they came out of the oven the first time. Keep them stored in an airtight container to lock in all that cheesy goodness. If you are looking for other great appetizer ideas, check out these hissy fit dip recipe secrets.
Storage and Reheating Table
| Storage Method | Container/Wrap | Reheating Method | Reheating Time |
|---|---|---|---|
| Refrigerator (Cooked) | Airtight container | Oven or Air Fryer | 5-10 minutes at 350\u00baF |
| Freezer (Cooked) | Freezer bag, remove air | Oven (from frozen) | 15-20 minutes at 375\u00baF |
| Freezer (Unbaked) | Freezer bag, separate with parchment | Bake directly from frozen | Add 2-3 minutes to standard bake time |
Understanding the Nutrition of Cheddar Bay Sausage Balls
Now, I won’t lie to you—these Cheddar Bay Sausage Balls are pure comfort food, and they definitely aren’t a diet snack! When you combine cheese, sausage, and that rich biscuit mix, you get something deeply satisfying. Because this recipe uses pre-packaged mix and raw sausage, the exact nutritional breakdown can shift depending on the brand of sausage or the type of cheese you choose. So, the numbers below are just my best estimates for one standard-sized ball. If you are tracking macros closely, you might want to use a specific nutrition calculator for the exact brands you use!
Estimated Nutritional Data Table
| Nutrient | Estimated Value (Per Ball) |
|---|---|
| Calories | Estimate based on ingredients |
| Fat | Estimate based on ingredients |
| Protein | Estimate based on ingredients |
| Carbohydrates | Estimate based on ingredients |
| Sodium | Estimate based on ingredients |
Share Your Success with These Cheddar Bay Sausage Balls
I truly hope you’ve enjoyed making these ridiculously easy and flavorful Cheddar Bay Sausage Balls! They always disappear first at any party I bring them to. If you whipped up a batch, please drop a comment below and tell me how they turned out! I love seeing your successes and hearing your flavor variations! For more easy appetizer inspiration, check out these baked cranberry brie bites.
Print
Amazing 4-Ingredient Cheddar Bay Sausage Balls
- Total Time: 35 minutes
- Yield: About 24 balls
- Diet: Vegetarian
Description
Daniel shares his Cheddar Bay Sausage Balls recipe, a simple, four-ingredient snack using Red Lobster Cheddar Bay Biscuit mix. Cooking is about comfort and connection; these easy sausage balls bring joy to any table.
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 chicken sausage, uncooked
Instructions
- Preheat your oven to 400ºF.
- Combine the biscuit mix with its seasoning packet, chicken sausage, cream cheese, and cheddar cheese in an electric stand mixer fitted with a dough hook. Mix until all ingredients incorporate into the sausage base.
- Shape the mixture into 1-inch balls. Place these balls on a parchment-lined baking sheet. You may freeze them at this stage.
- Bake for 15 to 20 minutes, until the sausage balls turn golden brown.
Notes
- You can mix the ingredients by hand if you lack a stand mixer.
- The Red Lobster Biscuit mix provides the Cheddar Bay flavor. Find this mix in the baking aisle.
- Use any brand of breakfast or Italian sausage, like Jimmy Dean chicken sausage.
- Do not cook the sausage before mixing; use it raw.
- Add red pepper flakes for a spicy version, often called Firecracker Cheddar Bay Sausage Balls.
- Sharp cheddar cheese works well, but feel free to use your preferred shredded cheese.
- A small cookie scoop helps portion the dough evenly.
- You can prepare the mixture, shape the balls, and refrigerate them overnight.
- Unbaked sausage balls freeze well for quick future snacks. Bake them directly from frozen, adding a couple of extra minutes to the cooking time to thaw.
- For a gluten-free option, use the gluten-free version of the Red Lobster biscuit mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
