One of my favorite party appetizers, these sausage balls combine ground pork sausage, sharp cheddar, and Cheddar Bay biscuit mix for a tender, cheesy bite. I like to serve them with a tangy remoulade sauce for tailgates or holiday gatherings — they always disappear fast.
5 STAR REVIEW
“These are so delicious!! Definitely making these again!!” – Wendy
Easy Sausage Balls Recipe
The first time I tried a sausage ball I was hooked. They’re the perfect mix of meatball and biscuit: savory sausage and melty cheddar wrapped in a tender, seasoned biscuit-like coating.
This version swaps the classic Bisquick for Red Lobster Cheddar Bay biscuit mix to mimic the beloved Cheddar Bay Biscuit flavor. Some recipes add cream cheese; this one uses buttermilk and extra cheddar for a bright, cheesy result.
These sausage balls are excellent for parties, brunch, or game-day spreads. They’re easy to make ahead and reheat well, which makes them ideal for entertaining.
Helpful Tips and Variations
- Spoon and level the biscuit mix, don’t scoop. Packing too much mix makes the finished balls dry.
- Use ground pork sausage. Plain ground pork won’t have seasoning, and pre-cooked or smoked sausages won’t bind the same. A grocery-brand pork sausage works well; Jimmy Dean is my preference.
- Add extra flavors if you like. The Cheddar Bay mix already has seasonings, but minced garlic, a pinch of cayenne, or extra scallions are nice add-ins.
- Try cream cheese for a different texture. A cream cheese version replaces the buttermilk with one 8-oz package of cream cheese and reduces the cheddar; it yields a richer, creamier bite.
Sausage Balls
Ingredients
- 1 lb. ground pork sausage, (such as Jimmy Dean; mild, medium or hot depending on taste)
- 2 cups shredded sharp cheddar cheese, (fresh off the block for best texture)
- 2 cups Red Lobster cheddar bay biscuit mix*, (mix seasoning packet in, spoon and level)
- ¼ cup buttermilk
- 1 scallion, (finely diced)
- remoulade sauce, (for serving)
Instructions
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Line baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the sausage, cheddar, biscuit mix, buttermilk, and scallion on low speed until evenly mixed. If you don’t have a mixer, use a wooden spoon and then your hands to work the stiff dough together.
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Use a cookie scoop to form 1½-inch balls (about a golf ball) and place them on the prepared baking sheet about 1 inch apart.
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Chill the balls in the refrigerator for 30 minutes to help them hold their shape.
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Preheat the oven to 350°F.
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Bake for 22–25 minutes, until lightly browned on the bottom and the sausage is cooked through.
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Serve warm with remoulade sauce and enjoy.
Video
Notes
Nutrition
Nutritional information is an estimate and will vary based on the products you use and any recipe changes.
How to Make Sausage Balls Step by Step
Prep the baking sheets: Line baking sheets with parchment paper and set aside.
Make the mixture: In a stand mixer with the paddle attachment, combine 1 lb. ground pork sausage, 2 cups shredded sharp cheddar, 2 cups Cheddar Bay biscuit mix, 1/4 cup buttermilk, and 1 finely diced scallion on low until evenly mixed. Without a mixer, start with a wooden spoon and finish by kneading gently with your hands.
Form and chill: Scoop 1½-inch balls and space them about 1 inch apart on the baking sheet. Chill for 30 minutes to firm up, then preheat the oven to 350°F.
Bake and serve: Bake 22–25 minutes until lightly browned underneath and cooked through. Serve warm with remoulade; keep warm in a crockpot on low if needed.
How to Store
You can prepare the formed uncooked balls and refrigerate them, wrapped, for up to 1 day before baking. Leftovers store in the fridge for a few days and reheat in the microwave or oven.
These freeze well either before or after baking. For best texture, freeze the formed uncooked balls on a baking sheet, then transfer to an airtight container for up to 3 months. Bake from thawed for best results.
What to Serve with Sausage Balls
My favorite accompaniment is a zesty remoulade sauce, which pairs beautifully with the Cheddar Bay flavors. These sausage balls also work with marinara, ranch, honey mustard, or any favorite dipping sauce depending on the flavors you prefer.
More Party Appetizers:
- Mini Cheese Balls
- Grape Jelly Meatballs
- Little Smokies
- Crab Rangoon