Cheddar Bay Sausage Balls are little savory poppers loaded with flavor — juicy sausage, creamy cream cheese, plenty of cheddar, and that unmistakable buttery-garlic biscuit taste — all baked into perfectly golden, bite-sized snacks.
This is the kind of no-fuss oven recipe that feels cozy and satisfying, even on busy days. You mix everything in one bowl, roll, and bake, and suddenly your kitchen smells like something you’d find at a party spread. For me, sausage balls are pure comfort food — the “everyone hovers near the tray” appetizer that never lasts long.
It all comes together with a smooth cream cheese base mixed into uncooked sausage, then the Cheddar Bay Biscuit Mix plus the seasoning packet (don’t skip it!) and a generous handful of shredded cheddar. After baking, they’re soft and cheesy inside, lightly crisp outside, and impossible not to grab for another.
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Why You’ll Love This Recipe
- Big flavor, minimal effort: The biscuit mix seasoning packet does the heavy lifting for buttery garlic goodness.
- Creamy and cheesy texture: Cream cheese keeps the centers soft and rich — never dry.
- Perfect for sharing: Bite-sized, handheld, and made for parties, potlucks, and snack boards.
- Quick to prep: Mix, roll, bake — that’s it.
- Easy to customize: Use spicy sausage, add herbs, or swap cheeses to make it your own.
Ingredients
Red Lobster Cheddar Bay Biscuit Mix – The shortcut to buttery garlic biscuit flavor. Don’t skip the seasoning packet — it’s the secret.
Cream Cheese – Adds richness and helps bind everything together for a tender bite.
Shredded Cheddar Cheese – Melty pockets of cheesy goodness throughout the sausage balls.
Uncooked Sausage – The savory base. Mild, hot, or breakfast sausage all work beautifully.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Spicy upgrade – Use hot sausage or add a pinch of cayenne for a kick.
Cheese swap – Try pepper jack, sharp white cheddar, or a cheddar blend.
Herby twist – Stir in chopped parsley or chives for a fresh finish.
Extra garlicky – Add a little garlic powder if you want even more punch.
Mini breakfast version – Use breakfast sausage and serve with scrambled eggs or a maple drizzle.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: In a large mixing bowl, stir the softened cream cheese until smooth. Add the uncooked sausage and mix until the sausage is evenly combined and coated in the cream cheese mixture.
Step 2: Add the Cheddar Bay Biscuit Mix and the seasoning packet to the bowl. Sprinkle in the shredded cheddar cheese. Mix until a thick, evenly combined dough forms.
Step 3: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll the mixture into 1-inch balls and place them evenly spaced on the prepared pan.
Step 4: Bake for 15–20 minutes, or until the sausage balls are golden brown and the sausage is fully cooked through. Let them cool for a few minutes before serving warm.
Expert Tips
- Soft cream cheese matters: Let it sit at room temperature so it blends smoothly.
- Mix gently: Overmixing can make them a little dense — combine just until uniform.
- Keep the size consistent: 1-inch balls bake evenly and finish at the same time.
- Use parchment paper: Less sticking, easier cleanup, and better browning.
- Check doneness: If you have a thermometer, aim for 160°F (71°C) in the center for pork sausage.
FAQs
Can I make these ahead of time?
Yes! Roll the balls, refrigerate them covered, and bake when ready.
Can I freeze them?
Absolutely — freeze unbaked balls on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Can I use pre-cooked sausage?
It’s not ideal. This recipe is designed for uncooked sausage so the texture stays moist and cohesive.
Do I need to add eggs or milk?
Nope — the cream cheese and sausage provide enough moisture and binding.
Storage
- Room Temperature: Keep in an airtight container for up to 2 hours (great for parties).
- Refrigerator: Store up to 4 days; reheat in the oven or air fryer for best texture.
- Freezer: Store up to 2 months; thaw overnight in the fridge or bake from frozen.
📖 Recipe
Cheddar Bay Sausage Balls
Equipment
- Baking Sheet
- Parchment paper
- Mixing bowl
- Measuring cups
- Spatula (or clean hands for mixing)
- Cookie scoop (optional, for even sizing)
Ingredients
- 1 box 11.36 oz Red Lobster Cheddar Bay Biscuit Mix (including seasoning packet)
- 8 oz cream cheese softened
- 1¼ cups shredded cheddar cheese
- 1 lb uncooked sausage
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix cream cheese until smooth, then add sausage and combine well.
- Add biscuit mix and seasoning packet, then stir in shredded cheddar cheese. Mix until fully combined.
- Roll mixture into 1-inch balls and place on the prepared baking sheet.
- Bake 15–20 minutes, until golden brown and cooked through. Cool slightly and serve warm.
Notes
- For extra heat, use spicy sausage or add a pinch of cayenne.
- If baking from frozen, add 3–6 minutes and check doneness in the center.
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