If you love Cheddar Bay Biscuits and Sausage Balls, this recipe combines the best of both. Cheddar Bay Sausage Balls bring together garlicky, cheesy biscuit flavor with savory sausage for a crowd-pleasing appetizer.
Sausage balls are a favorite for holiday parties, game days, and casual gatherings. Using Cheddar Bay biscuit mix as the binder gives these bites that familiar garlicky, buttery, cheesy profile everyone loves.
They’re easy to make, transport well, and pair perfectly with ranch, honey mustard, or any dipping sauce you prefer.
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What makes this recipe so yummy
- Simple to prepare: mix, shape, and bake.
- Minimal ingredients deliver big flavor.
- Flexible — swap cheeses, sausage types, or add herbs and heat to suit your taste.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview covers the basic steps. Full details are in the recipe card below.
Step 3: Bake at 400°F for about 18–20 minutes, until golden.
Step 4: Let cool briefly and serve with your favorite dip.
For another method, try an air fryer version for a quicker cook time and crispier exterior (search “air fryer sausage balls” for variations).
Hint: If you have a good non-stick baking sheet, parchment isn’t necessary — the sausage balls should release easily after a minute or two. Use parchment if you prefer easier cleanup.
Recipe variations and substitute ideas
- Pepper Jack – swap cheddar for a spicy kick.
- Hot Sausage – use spicy sausage for more heat.
- Red Pepper Flakes – sprinkle in for extra spice.
- Chives or Green Onions – add fresh flavor.
- Italian Sausage – for a different herb profile.
- Pimento Cheese – replace cream cheese for Southern flair.
- Turkey Sausage – lighter option (may be drier).
- Cayenne – a pinch goes a long way if you like heat.
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Necessary gear: Equipment
A stand mixer makes mixing effortless, but you can mix by hand if you prefer.
A cookie scoop helps you portion uniform balls, and a non-stick baking sheet yields the best results.
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- Air Fryer Sausage Balls
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- Chicken Cobbler with Red Lobster Biscuit Mix
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How to store leftovers
Keep sausage balls in an airtight container with a paper towel to absorb excess moisture. Refrigerate for up to 4 days.
They freeze well — store in a freezer-safe container for up to 3 months. Reheat in a 350°F oven until warmed through.
Mel’s kitchen notes
I like to serve these with ranch or honey mustard. Another great option is a sweet-heat dipping sauce for a contrast of flavors.
About The Author
Melanie Cagle
Melanie is a food photographer and home cook who specializes in tested, approachable recipes with Southern influence. She shares recipes and tutorials on this blog.
Her work has appeared on national outlets and she has competed on Food Network’s “100 Cooks”.
Frequently asked questions: FAQs
Sausage balls are a classic finger food served with dips like ranch or honey mustard. They also pair well with sides such as mac and cheese or mashed potatoes for a heartier spread.
They may have been overbaked or the dry-to-wet ingredient ratio was off. Adding a bit more cheese or cream cheese can help keep them moist.
If you try this Cheddar Bay Sausage Balls recipe, please leave a comment to let us know how it turned out — we love hearing from readers!
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Cheddar Bay Sausage Balls
ANNOUNCEMENT
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Equipment
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Stand Mixer (optional)
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Small Cookie Scoop or Hands for shaping
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Baking Sheet
Ingredients
- Cheddar Bay Biscuit Mix (1 box)
- Pork Sausage (1 lb)
- Cream Cheese (8 oz block, softened)
- Sharp Cheddar Cheese (1 cup, grated)
- Parmesan Cheese (1/4 cup, grated)
Instructions
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Preheat oven to 400°F.
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Add all ingredients to a stand mixer bowl and mix on low–medium with a paddle attachment until combined. You can also mix by hand.
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Use a small cookie scoop to portion about 1-inch balls, then roll gently between your hands.
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Arrange balls about 1 inch apart on a baking sheet; they will puff slightly while baking.
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Bake 18–20 minutes, until golden brown.
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Remove and let cool a few minutes before serving with dip.
Notes
Nutrition
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