Cheddar Bay Sausage Balls Recipe

If you’ve ever had Red Lobster’s famous Cheddar Bay Biscuits and thought “these would be even better with sausage,” you’re in for a treat. I created this recipe years ago for a holiday party, and it’s been my most-requested appetizer ever since. These savory, cheesy, one-bite wonders combine everything we love about Cheddar Bay Biscuits with the heartiness of classic sausage balls. Perfect for game day, parties, or anytime you need a crowd-pleaser!

Cheddar Bay Sausage Balls Recipe

Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes | Yield: 40-45 balls

Ingredients

For the Sausage Balls:

• 1 lb ground pork sausage (regular or spicy)
• 2 cups shredded sharp cheddar cheese
• 2 cups Bisquick baking mix
• 4 tablespoons butter, melted
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon Old Bay seasoning
• ¼ cup milk

For the Garlic Butter Topping:

• 3 tablespoons butter, melted
• 1 teaspoon garlic powder
• ½ teaspoon dried parsley
• Pinch of salt

Instructions

Step 1: Prep and Preheat

Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats. Bring sausage to room temperature for easier mixing.

Step 2: Mix the Dough

In a large bowl, combine uncooked sausage, shredded cheddar, Bisquick, melted butter, garlic powder, onion powder, and Old Bay seasoning. Mix with your hands or a sturdy spoon until well combined. Add milk and mix until the mixture holds together. The dough should be moist but not wet.

Step 3: Form the Balls

Using a small cookie scoop or tablespoon, form mixture into 1-inch balls. Roll between your palms to smooth. Place on prepared baking sheets about 1 inch apart (they don’t spread much).

Step 4: Bake

Bake for 18-22 minutes until golden brown and cooked through. Internal temperature should reach 160°F. The bottoms should be golden and crispy.

Step 5: Add Garlic Butter

While balls bake, mix melted butter, garlic powder, parsley, and salt. When sausage balls come out of the oven, immediately brush with garlic butter mixture while hot. This creates that signature Cheddar Bay flavor.

Step 6: Serve

Serve warm or at room temperature. These are perfect with ranch or marinara for dipping, though they’re delicious on their own.

Expert Tips From My Kitchen

Use Quality Sausage: I prefer Jimmy Dean regular or hot sausage. The fat content (around 20%) keeps these moist. Lean sausage makes them dry.

Room Temperature Ingredients: Cold sausage is difficult to mix. Let it sit out 20-30 minutes before starting.

Don’t Overmix: Mix just until combined. Overworking makes them tough and dense.

Uniform Size: Use a cookie scoop for consistent sizing. This ensures even cooking , crucial when working with raw sausage.

Test One First: Bake a test ball to check seasoning and cooking time. Ovens vary, and you want to ensure they’re cooked through.

Brush While Hot: Apply garlic butter immediately after baking. Hot sausage balls absorb the butter better, creating maximum flavor.

Make-Ahead and Storage

Prep Ahead: Form balls and refrigerate on baking sheets for up to 24 hours before baking. Or freeze uncooked balls, then transfer to freezer bags. Bake from frozen, adding 3-5 minutes to cook time.

Storage: Refrigerate cooked sausage balls in an airtight container for up to 4 days. Reheat in a 350°F oven for 8-10 minutes.

Freezing: Freeze cooked balls for up to 3 months. Reheat from frozen at 350°F for 12-15 minutes.

Variations I Love

Spicy Kick: Use hot sausage and add ¼ teaspoon cayenne pepper to the mix.

Bacon Cheddar: Replace half the sausage with cooked, crumbled bacon.

Italian Style: Use Italian sausage and replace Old Bay with Italian seasoning. Serve with marinara.

Jalapeño Popper: Add ¼ cup diced jalapeños and 4 oz softened cream cheese to the mixture.

Why This Recipe Works?

The Bisquick creates that fluffy, biscuit-like texture while the sausage keeps everything moist and flavorful. The sharp cheddar provides tangy richness, and the Old Bay seasoning is the secret ingredient that gives these that distinctive Cheddar Bay flavor everyone loves.

After testing this recipe countless times, I’ve found the key is not overthinking it. The mixture seems loose at first, but trust the process , it comes together beautifully. The garlic butter finish transforms these from regular sausage balls into something special that tastes remarkably like those famous biscuits.

These disappear at every party I bring them to. They’re easy enough for weeknight appetizers but impressive enough for holiday gatherings.

Frequently Asked Questions

Can I use a different baking mix instead of Bisquick?

Yes, any all-purpose baking mix works. Avoid pancake mix (too sweet). Homemade baking mix (flour, baking powder, salt, shortening) works great. The texture may vary slightly but results are still excellent.

Why are my sausage balls dry?

You’re likely using too-lean sausage or overbaking them. Use regular sausage (not turkey or reduced-fat) with about 20% fat content. Pull them from the oven when just golden , they continue cooking slightly after removal.

Can I make these gluten-free?

Yes! Substitute gluten-free baking mix (like King Arthur or Bob’s Red Mill) 1:1 for Bisquick. I’ve tested this successfully. The texture is nearly identical to the original recipe.

Do these need to be served hot?

No, they’re delicious warm or room temperature, making them perfect for parties and potlucks. However, they’re best served within 2 hours of baking for optimal texture and food safety.

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Common questions about sausage balls

• How Many Calories Are in 4 Sausage Balls?
• Can You Eat Sausage Balls Left Out?
• Why Are My Sausage Balls So Dry?
• What Are Sausage Balls Made Of?