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If you love Red Lobster Cheddar Bay Biscuits, you have to try these Red Lobster Sausage Balls. They have all that cheesy, garlicky Cheddar Bay flavor mixed with savory sausage and cream cheese. Best of all, you only need four ingredients and about 30 minutes to make them. They are one of my easiest appetizers for parties, holidays, game days, or anytime I need something I know everyone will eat.
Cheddar Bay Biscuits But Better
I am a huge fan of Red Lobster Cheddar Bay Biscuits, so turning the biscuit mix into sausage balls was a no-brainer. The biscuit mix already has that garlic and cheddar flavor built right in, then you add sausage, cream cheese, and even more cheese. What’s not to love?
I especially love this recipe because it’s only four ingredients and I can throw everything right into my stand mixer. No chopping, no sautéing, and no cooking the sausage ahead of time. I usually use hot sausage because, personally, I like the little bit of extra flavor it gives them, but you can easily use mild sausage if that works better for your family.
These are so good right out of the oven, but especially delicious when dipped my famous homemade ranch dressing (seriously you have to try it)!
🩷Erica
Table of Contents
- Cheddar Bay Biscuits But Better
- Cheddar Bay Sausage Ball Ingredients
- How to Make Red Lobster Sausage Balls (aka Cheddar Bay Sausage Balls)
- Tips for Making Sausage Balls
- Sausage Ball Dipping Sauces
- Storing and Re-Heating Leftovers
- Frequently Asked Questions
- More Bite-Sized Appetizers
- Red Lobster Sausage Balls Recipe
Cheddar Bay Sausage Ball Ingredients
You only need four ingredients for these Red Lobster sausage balls, which is one of the reasons I love this recipe so much!
- Pork sausage – I like hot pork sausage because it adds a little more flavor, but mild breakfast sausage works great too.
- Red Lobster Cheddar Bay Biscuit Mix – Use the dry biscuit mix AND the seasoning packet that comes in the box. You do not prepare the biscuits according to the package directions first. Follow the recipe as written below and you will be golden. You can substitute about 2 ½ to 3 cups of Bisquick for the Red Lobster biscuit mix. I still prefer the Cheddar Bay mix because you get so much more garlic and herb flavor from it.
- Cream cheese – Let it soften before mixing so it blends evenly with the sausage and biscuit mix.
- Sharp cheddar cheese – I prefer sharp or extra sharp cheddar and like to shred it myself for the best flavor and texture but bagged shredded cheese will also work great.
How to Make Red Lobster Sausage Balls (aka Cheddar Bay Sausage Balls)
- Add the raw sausage, Red Lobster Cheddar Bay Biscuit Mix, included seasoning packet, softened cream cheese, and shredded cheddar to the bowl of a stand mixer.
- Mix on low speed with the paddle or dough hook attachment until everything comes together. If you don’t have a mixer, you can mix it by hand in a large bowl.
- Use a small cookie scoop or tablespoon to portion the mixture into approximately 1-inch balls. Place them on a parchment-lined baking sheet.
- Bake at 400 degrees F for 18 to 20 minutes, or until golden brown and the sausage in the center reaches 160 degrees F. Serve them warm with your favorite dipping sauce (see suggestions below).
Tips for Making Sausage Balls
Don’t cook the sausage first. This is one of the most common questions we get about this recipe. The sausage goes into the mixture raw and cooks completely while the sausage balls bake. Cooking it beforehand can make the finished sausage balls too dry.
Use an electric stand mixer – I like to mix it all with the dough hook or cookie dough paddle attachment. If you don’t have one, you can use your hands to mix in a large mixing bowl.
Add some sharpness – Use sharp or extra sharp cheese for more flavor. I actually love the flavor of the extra sharp white cheddar. I think it’s even more punchy than the yellow cheddar.
Experiment with flavors – Try pepper Jack, a mix of fresh shredded Parmesan and mozzarella, or a Mexican blend for different flavor profiles.
Sausage Ball Dipping Sauces
You can use ranch dressing (my personal favorite), honey mustard, homemade BBQ sauce, Tzatziki, marinara dipping sauce, sour cream, homemade Chick-Fil-A sauce, or I know this sounds strange, but I love spreading a little jalapeño jelly on mine.
Storing and Re-Heating Leftovers
Leftover sausage balls can be kept in the refrigerator in a freezer bag for up to 4 days. When you want to reheat, you can pop them in the oven at 350℉ for about 10 minutes, or in the air fryer at 350℉ for 5 minutes or until cooked through. You can also freeze them in an airtight container for up to 5 months. Simply thaw in the fridge before re-heating.
Frequently Asked Questions
No. Add the sausage raw. It cooks completely while the sausage balls bake in the oven. I actually think cooking the sausage first would make these too dry.
This all comes down to the sausage you are using. The amount of grease can vary quite a bit from one brand or type of sausage to another. I wouldn’t cook and drain the sausage first because you risk drying out the sausage balls. Instead, try a slightly leaner sausage next time and transfer the baked sausage balls to a paper towel-lined plate for a minute or two after baking.
They should be golden brown on the outside and the sausage should reach 160 degrees F in the center. I recommend checking one of the larger sausage balls with an instant-read thermometer instead of judging by color alone.
Yes. For a party or shower, you can put the baked sausage balls in a Crockpot set to warm. Keep the lid on so they don’t dry out, but don’t leave them sitting out at room temperature for hours.
You can try it, but they won’t taste quite the same. Pork sausage already has fat and seasonings that add a lot of the flavor to these sausage balls. Ground beef has a different flavor and won’t give you that same classic sausage ball taste.
More Bite-Sized Appetizers
If you try these Red Lobster Sausage Balls, come back and let me know how they turned out! I especially want to hear what kind of sausage and dipping sauce you tried. And don’t forget to take a picture and tag us on Instagram @favoritefamilyrecipes!📸
Red Lobster Sausage Balls
Video
Ingredients
- 1 pound pork sausage, (I like the "hot" variety)
- 1 (11.36 ounce) box Red Lobster Cheddar Bay Biscuit Mix
- 8 ounces cream cheese, (softened)
- 1 cup sharp cheddar cheese, (shredded)
Instructions
- Preheat oven to 400℉Combine sausage, cheddar bay biscuit mix (with included seasoning packet), softened cream cheese, and cheddar cheese in the bowl of an electric stand mixer.
- Mix on low speed until well combined.
- Use a cookie scoop to scoop 1" balls onto a parchment-lined baking sheet.
- Bake 18-20 minutes in preheated oven or until cooked through (160℉) and golden brown. Serve plain or with ranch dip, BBQ sauce, or honey mustard.
Equipment
- Electric Stand Mixer (optional)
Notes
- Do not cook the sausage first. Add it raw and let it cook with the sausage balls in the oven.
- Do not add water or milk to the Cheddar Bay Biscuit Mix.
- The sausage balls can be shaped and refrigerated overnight before baking.
- They can also be frozen before baking. Bake from frozen and add a few extra minutes as needed.
- Store cooked leftovers in the refrigerator for 3 to 4 days and reheat until hot all the way through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I been making these for years but the Red Lobster Cheddar Bay Biscuit Mix takes it over the top. You can also take it one more step after you make your balls I roll them in my homemade dry bbq rub then bake them. Try any dry bbq rub you like. You will love it. They are the first thing to go. Then they are looking for more. I like using hot italian sausage.
I have never thought about rolling them in BBQ seasoning, brilliant!
This no water or milk added?
Not for this recipe, this is a sausage ball, not the normal biscuits so it’s more like a big meatball.
I love these! Thanks for the recipe!
You are so welcome! Glad you liked them!
I am making these for a baby shower. I am thinking about putting them in a crockpot set to warm to keep them heated. Do you think this would work or dry them out over time?
hmmm good question. I think a crock pot would be fine if it was set to warm. I think since it is covered they won’t dry out. If you happen to try it please let me know how it turns out!
Sounds great. Have you tried this with ground beef? If so, did it turn out the same?!
I haven’t tried this with ground beef before. Without trying it I can tell you it probably won’t be as flavorful. Sausage has a lot of flavor and has a different flavor profile than beef. However, if that’s what you prefer, give it a try! You might like it more!
Delicious and so moist! Huge hit, gone in mere minutes. Will definitely make again. WW app, what equals a serving? 1-2?
2 sausage balls should be about a serving, depending on how big you make them. Hope this helps!
Can I mix this up today and refrigerate overnite and bake them tomorrow ?
Yes, you can definitely do that.
I made these as an appetizer for Thanksgiving and I’m making my second batch today!! I like to make them and then freeze them before baking. I take out what I need and bake as directed just adding a few extra minutes because they are frozen. I’ve made the standard recipe with bisquick for years but your recipe takes it to the next level! Thank you for sharing !!!
You are so welcome! I am glad you enjoyed them. I love your tips for freezing and re-baking, thanks for sharing!
Can I make the sausage balls and freeze them and bake at a later time?
Yes! Red Lobster sausage balls freeze really well. Just let them cool completely, then place them in a single layer on a baking sheet to freeze. Once firm, transfer them to a freezer bag or airtight container. They’ll keep for up to 3 months. Just reheat in the oven until warmed through when you’re ready to enjoy!
Although they tasted really good, they were quite greasy… I don’t know if they might benefit from having the sausage cooked first, grease drained and then added to the mixture. Might make them better. I’ll try it on the next round.
It honestly depends on the sausage and the fat content… The sausage that I used definitely wasn’t greasy. I’m afraid if you cook it first they will be way too dry.
Is sausage cooked ahead of time or not ? Do you add the water to the biscuit dough or not ?
No, the sausage is not cooked ahead of time. It cooks completely in the oven.
Cannot wait to try this! Unfortunately. I currently have one box of cheddar bay in my pantry and only 1 lb of sausage. Thinking about running to the grocery today and picking up a couple more pounds and more chitter Bay. However, the thought occurred to me that perhaps one batch with boxed dressing mix as a variation. Has anyone tried this. Be nice, just like to experiment
Did you try it?? Sounds yummy 😋
I have had it with dressing mix. I sautéed the onions and celery in butter first then mixed the sausage (stove, top) and baked in the oven. They were so good.
I think these sound wonderful, am going to try them. Am I correct that you don’t cook the sausage before mixing with the biscuit mix? thank you
Can’t wait to make this for Christmas Eve.
They are delicious – you will love them! Merry Christmas!
I must make these!