{"id":1463,"date":"2025-08-19T23:57:09","date_gmt":"2025-08-19T15:57:09","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/08\/19\/cheddar-bay-sausage-balls-on-my-kids-plate\/"},"modified":"2025-08-19T23:57:09","modified_gmt":"2025-08-19T15:57:09","slug":"cheddar-bay-sausage-balls-on-my-kids-plate","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/08\/19\/cheddar-bay-sausage-balls-on-my-kids-plate\/","title":{"rendered":"Cheddar Bay Sausage Balls – On My Kids Plate"},"content":{"rendered":"

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Cheddar bay sausage balls have a way of vanishing the second they hit the table. With cheesy biscuit mix, savory ground pork sausage, and just a few simple ingredients, they\u2019re the kind of easy appetizer that makes everyone reach for \u201cjust one more.\u201d<\/p>\n

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*This is a sponsored post in partnership with the\u00a0Utah Pork Producers Association. All thoughts and opinions are my own.<\/p>\n

Why We Love Cheddar Bay Sausage Balls<\/h2>\n
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  • Fast Prep<\/strong> \u2013 With only four ingredients, these cheddar bay sausage balls come together in minutes. Using an electric mixer and cookie scoop makes portioning even faster.<\/li>\n
  • Perfect for a Group <\/strong>\u2013 Great for tailgating, game night, or a potluck spread. Make cheesy sausage balls alongside pigs in a blanket or slow cooker lil\u2019 smokies. This recipe makes plenty, is easy on the budget, and doubles easily.<\/li>\n
  • Anytime Appetizer<\/strong> \u2013 The first time I had sausage balls was at breakfast with a cinnamon roll casserole while we were setting up a multi-family garage sale. Now I bring them to any party, breakfast, lunch, or dinner!<\/li>\n
  • Supports Small US Farmers<\/strong> \u2013 Every time you purchase pork in any grocery store, your purchase helps support small US farmers!<\/li>\n<\/ul>\n

    And sometimes, these little bites win over unexpected fans. When my daughter brought cheddar bay sausage balls to \u201cboard game fun week,\u201d her teacher joked that snacks were always welcome. Most kids had cookies or other baked goods, but we brought these Red Lobster biscuit mix sausage balls because they\u2019re so quick to make. He was happy to see them, and my daughter lit up when she found out they\u2019re one of his favorite appetizers.<\/p>\n

    Ingredients For Cheddar Bay Sausage Balls<\/h2>\n
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    • sausage<\/strong> uncooked raw sausage, you can use sausage that is with or without a casing that makes it into links. The ingredient image shows sausage without the casing. If it has a casing, simply remove it by cutting a slit with a knife and peeling it away from the meat. Smoked sausage doesn\u2019t work in this recipe.<\/li>\n
    • cream cheese<\/strong> softened and sliced into pieces, I used full fat cream cheese<\/li>\n
    • Red Lobster Cheddar Bay Biscuit mix<\/strong> \u2013 Red Lobster also makes a Rosemary Garlic Parmesan biscuit mix that also works and is delicious.<\/li>\n
    • cheddar cheese<\/strong> \u2013 shredded, I like using a sharp cheddar cheese for more flavor.<\/li>\n<\/ul>\n

      How To Make Cheddar Bay Sausage Balls<\/h2>\n
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      1. Preheat the oven to 375 degrees. Line two baking sheets with aluminum foil and spray lightly with spray cooking oil.<\/li>\n
      2. In a large mixing bowl add the sausage, cream cheese and cheddar bay biscuit mix. Mix with an electric mixer until just combined and it looks like a meatball dough. All the dry ingredients should be\u00a0 mixed into the sausage.\u00a0<\/li>\n<\/ol>\n
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        1. Add the shredded cheddar cheese to the sausage mixture. Mix with an electric mixer until just combined.<\/li>\n<\/ol>\n
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          1. Portion the sausage mixture into 1 1\/2 tablespoon balls. I like to use a cookie scoop to make scooping go quicker, and then just give each one a quick roll.<\/li>\n<\/ol>\n
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            1. Bake 15-17 minutes or until golden brown. Serve warm and enjoy!<\/li>\n<\/ol>\n
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              Quick Tips For The Best Cheddar Bay Sausage Balls<\/h2>\n

              Don\u2019t Overmix <\/strong>\u2013 Mix these easy sausage balls just until combined so they are tender, not dense.<\/p>\n

              Use Softened Cream Cheese<\/strong> \u2013 This helps to mix the cream cheese evenly into the dough, cold cream cheese won\u2019t mix evenly.<\/p>\n

              Make Ahead For Parties Or Brunch <\/strong>\u2013 Store the dough balls or just the dough covered in the refrigerator for up to 24 hours before a party to make baking faster.<\/p>\n<\/div>\n<\/div>\n

              Variation Ideas<\/h2>\n
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              • Use Different Flavors of Sausage<\/strong> \u2013 You can use any flavor of sausage in this recipe. Try a hot and spicy Italian sausage for a kick, or brats for a lot of savory flavor.<\/li>\n
              • Try Breakfast Sausage <\/strong>\u2013 Breakfast sausage should also work in this recipe, especially flavors like sage. I\u2019m not sure how a maple flavored breakfast sausage would taste, probably just more like breakfast! Let me know if you try it in the comments, or check out my sausage potato breakfast casserole for another brunch idea.<\/li>\n
              • Add Bacon Pieces <\/strong>\u2013 For a smokier flavor, try swapping some or all of the sausage for diced bacon.<\/li>\n
              • Try Other Cheese <\/strong>\u2013 I\u2019ve used cheddar just because it goes well with the biscuits, but you could swap another shredded cheese. Try white cheddar cheese, Monterey jack cheese or a shredded blend for more great options.<\/li>\n
              • Try The Garlic Parmesan Biscuit Mix<\/strong> \u2013 Red Lobster also has a Garlic Parmesan version of these biscuits and it works just fine in this recipe. Bisquick is also used for traditional sausage balls.<\/li>\n<\/ul>\n
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                Can I Make These Cheddar Bay Sausage Balls Gluten Free?<\/h2>\n

                I was curious, so I made a batch of these cheddar bay sausage balls with a gluten free mix and the recipe worked! The other ingredients are usually naturally gluten free, but it\u2019s best to check labels or ask the person who is gluten free.<\/p>\n

                I shared the batch with a few friends who are gluten free and they were pretty impressed too.<\/p>\n

                You could use a gluten free biscuit mix that is not cheddar bay flavored, but then these would just taste like regular sausage balls instead of cheddar bay.<\/p>\n<\/div>\n<\/div>\n

                FAQ For Cheddar Bay Sausage Balls<\/h2>\n
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                Can I make these sausage balls in the air fryer?<\/strong> <\/p>\n

                Yes you can bake cheddar bay sausage balls in the air fryer. Cook them with a little space in between in a single layer at 370 degrees for 8-10 minutes. You will need to work in batches as they will stick together when you stack them. You might also like my air fryer chicken nugget wraps for another quick snack idea.<\/p>\n<\/p><\/div>\n

                Can I make cheddar bay sausage balls ahead of time?<\/strong> <\/p>\n

                Yes you can prep the dough up to 24 hours in advance before baking these sausage balls.<\/p>\n<\/p><\/div>\n

                Can I freeze sausage balls?<\/strong> <\/p>\n

                Yes these are freezer friendly sausage balls, they freeze great! They can be reheated in the oven for 10-15 minutes at 350 degrees for the best texture, or reheated in the microwave.<\/p>\n<\/p><\/div>\n

                Can I freeze sausage balls before baking?<\/strong><\/strong> <\/p>\n

                Yes! Place unbaked sausage balls on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months. Don\u2019t thaw these cheesy sausage balls first, cook them straight from frozen so they don\u2019t dry out.<\/p>\n

                Bake straight from frozen at 375, adding 3\u20135 minutes to the cooking time and watch them carefully for doneness. Or you can cook them in the air fryer at 370 for 9-12 minutes or until they are cooked through and golden brown.<\/p>\n<\/p><\/div>\n

                Do I need to cook the sausage ahead of time?<\/strong> <\/p>\n

                No need to cook the sausage first, the raw sausage will bake in the batter when you cook the sausage balls.<\/p>\n<\/p><\/div>\n

                Why are my sausage balls dry?<\/strong> <\/p>\n

                Cream cheese is what gives most of the moisture to these sausage balls. Using low fat cream cheese can absolutely make them dry. You can also add an extra ounce of cream cheese to give them a little more moisture.<\/p>\n<\/p><\/div>\n

                What\u2019s the difference between cheddar bay sausage balls and classic sausage balls?<\/strong><\/strong> <\/p>\n

                Cheddar Bay sausage balls have the flavor of Red Lobster\u2019s infamous cheddar bay biscuits mixed with sausage which has cheese, garlic and chive flavors. Classic sausage balls have most of their flavor from the sausage.<\/p>\n<\/p><\/div>\n

                Can I make them without cream cheese?<\/strong> <\/p>\n

                The cream cheese really keeps these sausage balls moist, I don\u2019t recommend leaving it out. I haven\u2019t tried making these with a dairy free cream cheese, but with the cheddar cheese too I don\u2019t think they can easily be made dairy free.
                Instead make my crock pot bbq smoked kielbasa bites, they are naturally dairy free, just double checking your specific ingredients.<\/p>\n<\/p><\/div>\n

                Can I use a homemade biscuit recipe?<\/strong> <\/p>\n

                If you can\u2019t find the boxed mix, you can make your own Cheddar Bay biscuit mix with biscuit mix, garlic powder, parsley, and shredded cheddar. I do have a cheddar garlic drop biscuit recipe that should work, you would use only the dry ingredients, but I haven\u2019t given it a try. Let me know in the comments if you try it!<\/p>\n<\/p><\/div><\/div>\n

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                How Long Will Cheddar Bay Sausage Balls Last?<\/h2>\n

                Expect these cheddar bay sausage balls will last for three days. Store them in a covered container in the refrigerator.<\/p>\n

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                Cheddar Bay Sausage Balls<\/h2>\n

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                Course <\/span>Appetizer, Baking<\/span><\/p>\n

                Cuisine <\/span>American<\/span><\/p>\n<\/div>\n

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                Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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                Cheddar bay sausage balls are loaded with cheesy, garlicky flavor and savory sausage. Just four ingredients and 30 minutes for the easiest crowd-pleasing appetizer.<\/span><\/p>\n<\/div>\n

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                  Preheat the oven to 375 degrees. Line two baking sheets with aluminum foil and spray lightly with spray cooking oil.<\/p>\n<\/li>\n

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                  In a large mixing bowl add the sausage, cream cheese and cheddar bay biscuit mix. Mix with an electric mixer until just combined and it looks like a meatball dough. All the dry ingredients should be mixed into the sausage.<\/p>\n

                  1 pound sausage, <\/span>4 ounces cream cheese, <\/span>11.36 ounces Red Lobster Cheddar Bay Biscuit mix<\/span><\/p>\n<\/li>\n

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                  Add the shredded cheddar cheese to the sausage mixture. Mix with an electric mixer until just combined.<\/p>\n

                  1 cups cheddar cheese<\/span><\/p>\n<\/li>\n

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                  Portion the sausage mixture into 1 1\/2 tablespoon balls. I like to use a cookie scoop to make scooping go quicker, and then just give each one a quick roll.<\/div>\n<\/li>\n
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                  Bake 15-17 minutes or until golden brown. Serve warm and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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                  Calories: <\/span>121<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>7<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>270<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>63<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>100<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.5<\/span>mg<\/span><\/span><\/p>\n<\/div>\n

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                  Keyword <\/span>ground pork, pork, sausage<\/span><\/p>\n<\/div>\n<\/div>\n

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                  Did You Make This?<\/h4>\n

                  I would love to see it! Share your thoughts with me in the comments below!<\/p>\n<\/p><\/div>\n<\/div>\n

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