Cheddar Bay Sausage Balls

I had a friend in high school introduce me to classic sausage balls and I’ve been smitten ever since.

There’s only three ingredients to the traditional sausage ball recipe: Bisquick, ground pork sausage, and shredded cheddar cheese. You can’t beat the classic.

However, this sausage ball recipe may be even better. Instead of Bisquick it uses something arguably better: cheddar bay biscuit mix.

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Cheddar Bay biscuits are packed full of garlicky, cheesy goodness. The boxed mix tastes almost exactly the same as the biscuits you get at Red Lobster. It’s a common staple in my pantry.

Adding it to a sausage ball mixture makes it even better. I definitely recommend saving this recipe the next time you want to make sausage balls.

Choosing Your Sausage

For most sausage balls, you want to use regular ground pork sausage.

This Cheddar Bay Sausage Ball recipe calls for it, too. I usually always use Jimmy Dean breakfast sausage, but JC Potter (originally made in Oklahoma!) is goot too.

RELATED: Breakfast Sausage Balls

If you’re looking for spice, grab a roll of the spicy breakfast sausage. That would taste incredibly in this Cheddar Bay Sausage Ball recipe!

Molding Your Cheddar Bay Sausage Balls

Once you have all of your ingredients incorporated together, you need to decide how you are going to mold your balls.

You have to get your hands in there, there’s no doubt about that. If touching raw meat gives you the ick, wear some gloves.

RELATED: Sausage Stuffing Balls

I’ve tried to use melon ballers or cookie scoops before, but it just doesn’t work with the texture of this mixture. Hand rolling the balls is the only way.

If you want easier cleanup, too, place your balls on a parchment-paper lined baking sheet. Once they’re done baking, throw the paper away and place your baking sheet back on the shelf!

These Cheddar Bay Sausage Balls are good warm OR cold, by the way. I caught myself multiple times eating some right out of the fridge.

Enjoy!