Red Lobster Cheddar Bay Sausage Balls
Raw breakfast sausage, Cheddar Bay Biscuit Mix and its seasoning packet, sharp cheddar, and softened cream cheese bake into small, savory bites with a moist interior. Shape them into rustic balls so the sausage and cheddar remain visible on their lightly golden surfaces.
The bake time is an estimate for fresh, evenly sized portions. Because the biscuit mix and cheese can brown before the sausage cooks through, check a ball from the center of the pan with a thermometer before serving.
Prep time: 20 minutes | Cook time: 16–20 minutes | Total time: 36–40 minutes | Yield: About 24 balls, or 8 servings of 3 balls each
Ingredients
- 1 lb raw pork breakfast sausage (450g)
- 1 package Red Lobster Cheddar Bay Biscuit Mix, about 11.4 oz (320g), including the enclosed seasoning packet
- 8 oz full-fat cream cheese, softened (225g)
- 2 cups shredded sharp cheddar cheese, about 8 oz (225g)
Optional for serving: About ½ cup honey mustard or another dipping sauce, and 1 teaspoon finely chopped parsley.
How to Make Red Lobster Cheddar Bay Sausage Balls
- Prepare the oven and pan: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Mix the ingredients: In a large bowl, use a hand mixer or stand mixer to combine the raw sausage and softened cream cheese until mostly blended. Add the biscuit mix, its seasoning packet, and the cheddar. Mix just until evenly combined, with no large streaks of cream cheese remaining. The mixture will be thick; avoid prolonged mixing, which can make the balls dense.
- Shape the balls: Scoop roughly 1½ tablespoons per portion. Compress each firmly into a ball about 1½ inches across, leaving the surface slightly irregular rather than smoothing it. Arrange the balls about 1 inch apart on the prepared pan. If they are too soft to hold their shape, chill them for 15–20 minutes before baking.
- Bake and check: Bake uncovered, starting to check at 16 minutes. Fresh portions usually take 16–20 minutes, depending on their size and the oven. They should look set and lightly golden, with a few deeper toasted spots. Insert an instant-read thermometer into the center of a ball from the middle of the pan; it must reach 160°F (70°C). If needed, bake a little longer and check again.
- Rest and serve: Let the balls rest on the pan for 3–5 minutes. Transfer to a platter, sprinkle lightly with parsley if using, and serve warm with dipping sauce on the side.
Can You Make Them Without Cream Cheese?
Yes. Sausage balls can also be made with sausage, Cheddar Bay Biscuit Mix and its seasoning packet, and shredded cheese. That simpler version will not have the same enriched moisture as this one. For another version of the appetizer, see Cream Cheese Sausage Balls.
Make-Ahead and Freezing
Shape the raw balls up to 24 hours ahead, cover, and refrigerate. Chilled balls may need more time in the oven, so check their center temperature rather than relying on the fresh-ball timing.
To freeze, place shaped raw balls on a tray until firm, then transfer them to a freezer-safe bag. Use within 2–3 months for best quality. Thaw overnight in the refrigerator for more predictable baking. If baking from frozen, allow extra time and check that the centers reach 160°F.
Serving and Leftovers
Serve the balls in a loose pile on a platter with a small bowl of honey mustard or another dip. Honey mustard is an option, not a required part of the recipe.
Cool leftovers and refrigerate in an airtight container for 3–4 days. A paper towel in the container can help absorb excess moisture. Reheat in the oven for a firmer exterior or in the microwave for convenience, until hot throughout. Avoid overheating, which can dry them out.
Nutrition
Approximate nutrition per serving of 3 sausage balls, based on 8 servings: 495 calories, 17g protein, 38g fat, and 23g carbohydrates. Per 100g: about 340 calories, 12g protein, 26g fat, and 16g carbohydrates. Values vary by ingredient brand and do not include dipping sauce.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Instant-read thermometer
Ingredients
Sausage Balls
- 1 lb raw pork breakfast sausage (450 g)
- 1 package Red Lobster Cheddar Bay Biscuit Mix, about 11.4 oz (320 g), including the seasoning packet
- 8 oz full-fat cream cheese, softened (225 g)
- 2 cups shredded sharp cheddar cheese, about 8 oz (225 g)
Optional for Serving
- About 1/2 cup honey mustard or another dipping sauce
- 1 teaspoon finely chopped parsley
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix the sausage and softened cream cheese until mostly blended.
- Add the biscuit mix, its seasoning packet, and the cheddar. Mix just until evenly combined and no large streaks of cream cheese remain.
- Scoop about 1 1/2 tablespoons of mixture per ball. Firmly shape each portion into a roughly 1 1/2-inch ball, keeping the surface slightly irregular.
- Arrange the balls about 1 inch apart on the prepared baking sheet. If they are too soft to hold their shape, chill for 15–20 minutes.
- Bake uncovered, checking at 16 minutes. Bake for 16–20 minutes, until set and lightly golden.
- Check a ball from the center of the pan with an instant-read thermometer; it must reach 160°F (70°C). Bake longer if needed and check again.
- Rest on the pan for 3–5 minutes. Transfer to a platter, sprinkle with parsley if using, and serve warm with dipping sauce.
Tips
- Avoid prolonged mixing, which can make the sausage balls dense.
- Keep the portions roughly even so they bake consistently.
- Check the center temperature rather than relying on browning or bake time alone.
- Chill the shaped balls for 15–20 minutes if they are too soft to hold their shape.
Variations
- Sausage Balls Without Cream Cheese: Combine sausage, Cheddar Bay Biscuit Mix with its seasoning packet, and shredded cheese; the result will be less moist than the cream cheese version.