Add Preferred SourceThese Cheddar Bay Sausage Balls pack in everything you want from a savory snack—sharp cheddar, sausage, and the signature Red Lobster biscuit mix. They’re soft, cheesy, and baked to a golden finish, with a quick parsley-butter brush to bring it all together. You can mix them by hand, roll them out fast, and have them ready in under half an hour.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make these sausage balls for everything from Christmas morning to Thanksgiving potlucks and game day spreads with friends. They’re the kind of bite-sized snacks guests always keep going back for. You can also make batches as they’re easy to prep ahead, freeze well, and reheat nicely, whether you take them out straight from the fridge or freezer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cheddar Bay Sausage Balls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps and you’ll have a batch of hot, golden, and delicious sausage balls ready in no time—even if you’ve never made them before.
Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier once you’re done baking.
I keep a roll of unbleached parchment paper in the drawer for things like this, and if you prefer reusable, this nonstick silicone mat also works great and lies flat—proven and tested!
Mix the Base Ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Then, add the raw sausage, shredded sharp cheddar cheese, garlic powder, salt, pepper, and the included Cheddar Bay Red Lobster biscuits seasoning packet.
The sausage mixture is thick, so using your hands instead of a stand mixer makes it a lot easier to bring everything together evenly. I like using a deep mixing bowl with a non-slip bottom here so I’m not chasing it across the counter as I mix.
Roll the Sausage Balls
Once everything’s well combined, scoop out portions of the sausage ball mixture using a small cookie scoop and roll them into about 1 to 1 ½ inch balls. I love using this spring-loaded cookie scoop because it keeps everything uniform without the mess.
Always aim for uniform size so they bake evenly—you should have 25 to 30 sausage balls, depending on how big you make them. Place them spaced apart on the prepared baking sheet so they bake evenly and don’t stick together.
Bake Until Golden
Slide the tray of uncooked sausage balls into the preheated oven and bake for 20 to 25 minutes. The sausage balls should be golden brown on the outside and fully cooked through in the center.
If you’re unsure, a quick poke with a toothpick should come out clean, or you can use a meat thermometer—you’re looking for an internal temperature of at least 160°F to make sure they’re fully cooked. I use this digital meat thermometer for fast, accurate results.
Add the Parsley Butter Finish
While the sausage balls are baking, melt the butter and stir in chopped fresh parsley. As soon as the sausage balls come out of the oven, brush the tops with this parsley butter for classic Cheddar Bay flavor. This silicone pastry brush glides easily and doesn’t leave behind any stray bristles.
If the sausage balls come out a little greasy, that’s just the sausage and cheese releasing fat as they bake—totally normal even without added oil. Just place them on a paper towel for a minute to soak up any extra grease before brushing on the melted butter.
Serve the Sausage Balls Warm
Serve warm with your favorite dipping sauce—or enjoy them as is! They hold their shape well, so they’re easy to serve and perfect for snacking or sharing.
If you’re bringing them to a picnic or somewhere, I like to pack them in a hard-sided food container like this one, so they don’t get squished while we travel. Then I pop the whole thing into this insulated casserole carrier to keep everything nice and warm on the way.
Recipe Notes and Expert Tips
I’ve made these sausage balls many times, and here are some helpful tips to make sure yours come out just right from start to finish.
- Soften the Cream Cheese First: Let it sit out at room temperature for 20 to 30 minutes, so it blends smoothly without clumps.
- Shred Your Own Cheese: Skip the pre-shredded—freshly grated cheddar melts better and has a creamier texture. I use this box grater with a wide grip for faster shredding.
- Try Other Sausages: If you don’t have pork, Italian sausage, breakfast sausage, spicy sausage, or turkey sausage, all work, too. Just use your favorite or whatever you’ve got.
- Use Your Hands to Mix: The dough gets thick—clean hands are the best tool for mixing it all together evenly without overworking it.
- Scoop Even Sizes: A cookie scoop helps keep all your sausage balls the same size, which also helps make sure they cook evenly.
- Watch the Cooking Time: Keep an eye on the end of baking. Once they’re golden and firm, they’re done—overbaking can dry them out.
- Brush Right Out of the Oven: Don’t wait to add the butter and parsley. Brushing it onto the hot sausage balls helps the flavor soak in instead of just sitting on the surface.
- Let Them Rest Briefly: A minute or two of cooling before serving makes them easier to handle and helps lock in moisture.
How to Store Leftovers
Once cooled, store leftover sausage balls in an airtight container in the fridge for up to 4 days. I use these stackable glass storage containers to keep them fresh without absorbing fridge odors.
They’re also freezer-friendly—just freeze them in a single layer on a sheet pan first, then transfer them to a freezer bag or freezer-safe container. I like these reusable freezer bags or freezer-safe containers with locking lids so I can thaw only what I need.
Store them in the freezer for up to 3 months. When you’re ready to reheat, pop them in the oven until warmed through, or microwave them in short bursts—no need to thaw. You can also warm them in the air fryer to keep them crisp.
What to Serve With Cheddar Bay Sausage Balls
These sausage balls are great on their own, but they also pair well with a few extras. Serve them with dipping sauces like ranch, queso dip, honey mustard, spicy ketchup, or marinara to switch things up.
For a full meal or brunch spread, add scrambled eggs, roasted potatoes, or a crisp green salad. If you’re putting together a snack table, they go great alongside sliders, deviled eggs, or a tray of roasted veggies.
More Easy Recipes for You to Try at Home
I’ve got plenty more crowd-pleasing, no-fuss recipes that are just as simple and satisfying to make as this snack appetizer—you should check them out!
- Conch Fritters
- Big Mac Pinwheels
- Sourdough Focaccia
- French Onion Casserole
- Jalapeño Honey Cornbread Muffins
Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest and Facebook for more tasty inspiration!
Cheddar Bay Sausage Balls
Equipment
Ingredients
- 1 pound pork sausage uncooked
- 1 box Red Lobster Cheddar Bay biscuit mix
- 1 ½ cups sharp cheddar cheese shredded
- 1 teaspoon garlic powder
- 8 ounces cream cheese softened
- Fresh parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons unsalted butter optional
Instructions
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese until smooth. Add the sausage, biscuit mix, cheddar cheese, garlic powder, salt, pepper, and the included Cheddar Bay seasoning packet. Mix everything together until well combined (using clean hands works best!).1 pound pork sausage, 1 box Red Lobster Cheddar Bay biscuit mix, 1 ½ cups sharp cheddar cheese, 1 teaspoon garlic powder, 8 ounces cream cheese, ½ teaspoon salt, ½ teaspoon pepper
- Scoop and roll the mixture into 1 to 1 ½-inch balls. You should get around 25–30 sausage balls. Place them evenly on the prepared baking sheet.
- Bake for 20–25 minutes, or until golden brown and cooked through.
- While baking, melt 2 tablespoons of butter and stir in some chopped fresh parsley. Brush the warm sausage balls with the parsley butter for extra flavor.2 tablespoons unsalted butter, Fresh parsley
- Serve warm with your favorite dipping sauce—or enjoy them as is!
Notes
- Soften the Cream Cheese First: Let it sit out at room temperature for 20 to 30 minutes so it blends smoothly without clumps.
- Shred Your Own Cheese: Skip the pre-shredded stuff if you can. Freshly grated cheddar melts better and has a creamier texture.
- Try Other Sausages: If you don’t have pork, Italian sausage, breakfast sausage, spicy sausage, or turkey sausage, all work, too. Just use your favorite or whatever you’ve got.
- Use Your Hands to Mix: The dough gets thick—clean hands are the best tool for mixing it all together evenly without overworking it.
- Scoop Even Sizes: A cookie scoop helps keep all your sausage balls the same size, which also helps make sure they cook evenly.
- Watch the Cooking Time: Keep an eye on the end of baking. Once they’re golden and firm, they’re done—overbaking can dry them out.
- Brush Right Out of the Oven: Don’t wait to add the butter and parsley. Brushing it onto the hot sausage balls helps the flavor soak in instead of just sitting on the surface.
- Let Them Rest Briefly: A minute or two of cooling before serving makes them easier to handle and helps lock in moisture.
good
Glad you like them 🙂