Cheddar Bay Sausage Balls Recipe

Who doesn’t love the irresistible combination of cheddar and garlic in those iconic Cheddar Bay biscuits? Now, imagine taking that same flavor and adding savory breakfast sausage to the mix. It’s a match made in snack heaven! These Cheddar Bay sausage balls are the perfect bite-sized appetizer or breakfast treat. They’re cheesy, garlicky, and packed with all the goodness of sausage, making them a hit at any gathering. Plus, they’re super simple to whip up—whether you’re serving them fresh from the oven or prepping ahead for a party, these little bites are always a crowd-pleaser.

this RECIPE

A quick story of how I discovered these beauties

I have to admit, I stumbled upon this recipe almost by accident. I was hosting a casual weekend brunch and had promised to make a savory dish that was both delicious and easy to prepare. But as luck would have it, I ran out of my usual go-to ingredients. That’s when I spotted a box of Cheddar Bay biscuit mix sitting on my pantry shelf and thought, “Why not?” I had some breakfast sausage on hand and, of course, plenty of sharp cheddar cheese (because who doesn’t always have cheese, right?). As soon as I mixed everything together, I knew I was onto something special. The moment I pulled them out of the oven, that cheesy, garlicky aroma filled the kitchen, and I knew I’d struck gold. Let’s just say they didn’t last long, and now, they’re a brunch staple in my house.

The origin story of Cheddar Bay magic

Cheddar Bay biscuits, made famous by a certain seafood chain, have become iconic in American cuisine, beloved for their fluffy texture and punch of garlic and cheddar. But this recipe takes it to the next level by adding sausage, turning it into a more substantial and savory treat. While the classic Cheddar Bay biscuits are rooted in Southern biscuit traditions, this variation gives them a modern twist with a hearty breakfast spin. Over time, this simple mix has evolved to be a base for all kinds of creative dishes, and these sausage balls are just one tasty adaptation!

Let’s talk ingredients: the stars of the show

The beauty of this recipe is how it relies on just a few simple ingredients that bring loads of flavor.

• Cheddar Bay Biscuit Mix: This is the foundation of the dish, providing that perfect balance of buttery, garlicky biscuit goodness. If you don’t have this mix on hand, you can substitute any biscuit mix and add garlic powder and cheddar seasoning to recreate the flavors.
• Beef Breakfast Sausage: This is where all the savory, meaty flavor comes in. Make sure to use a good-quality breakfast sausage. If you want to switch things up, turkey or chicken sausage works great too.
• Sharp Cheddar Cheese: The sharper the better! It adds a rich, cheesy bite that balances the garlic and sausage. Feel free to experiment with other cheeses like pepper jack if you want a bit of heat.
• Milk: Helps bring the dough together without making it too sticky. I usually start with a little and add more as needed. You could also use almond or oat milk if you’re avoiding dairy.
• Butter: This is combined with the seasoning packet for that final brush of garlicky goodness on top. Can you skip this step? Sure. But trust me, that extra butter coating is what dreams are made of.

Kitchen gear: what you need (and what you can totally skip)

One of the reasons I love making these Cheddar Bay sausage balls is that you don’t need any fancy equipment. Here’s what I usually have on hand:

• Mixing Bowl: A large bowl is key because you’ll be combining everything in one place. If you’re doubling the recipe, make sure your bowl is big enough to handle the dough.
• Baking Sheet: I use a standard baking sheet for this, and you don’t even need to grease it because the sausage has enough fat to prevent sticking. If you’re concerned, a sheet of parchment paper works wonders.
• Pastry Brush: For brushing on that melted garlic butter at the end. If you don’t have one, a spoon works just fine in a pinch. Just drizzle and spread it around.

Other than that, it’s just your hands and an appetite for some serious snacking!

Step-by-step: my foolproof method for cheesy, sausagey perfection

1. Preheat your oven to 350˚F – Trust me, you want it fully preheated by the time you start assembling the sausage balls. They cook more evenly this way.
2. Mix it all together – In a large mixing bowl, combine your Cheddar Bay biscuit mix, breakfast sausage, and shredded cheddar. Don’t be afraid to get in there with your hands—it’s the best way to make sure everything is fully mixed. You’re looking for a texture that holds together when squeezed. If the dough feels a little dry, add the milk a tablespoon at a time until it comes together.
   • Tip: If you’ve ever made meatballs, this process is similar. But here, the dough’s consistency might feel a bit more crumbly. That’s okay! Just keep squeezing and rolling.
3. Form the balls – Pinch off a small amount of dough and roll it into a ball about 2 inches wide. A little smaller than a golf ball works great. They don’t expand much during baking, so don’t worry about spacing them too far apart on the baking sheet.
4. Bake to golden perfection – Place your sausage balls on the baking sheet and pop them in the oven for 18-22 minutes. You’re looking for them to be golden brown on the outside and fully cooked through. The cheese might ooze a bit (which is delicious), so don’t be alarmed if they don’t look picture-perfect.
   • Tip: Rotate your baking sheet halfway through to ensure even cooking. Every oven has its quirks!
5. Brush with garlic butter – As soon as they come out of the oven, melt the butter and mix it with the seasoning packet from the Cheddar Bay mix. Brush this golden elixir over each sausage ball while they’re still hot.

Variations you’ve got to try

If you’re like me, you’ll want to experiment with this recipe. Here are a few fun twists:

• Turkey sausage balls: Swap out the beef sausage for ground turkey breakfast sausage for a leaner version. They’re just as flavorful and a bit lighter.
• Gluten-free version: If you’re gluten-sensitive, try using a gluten-free biscuit mix. You’ll need to add a bit more moisture (extra milk or even a beaten egg) to help the dough come together, but it’s an easy swap.
• Spicy kick: Add some heat by mixing in chopped jalapeños or using spicy breakfast sausage. You can also sprinkle in a pinch of cayenne or red pepper flakes if you’re craving a bit more spice.
• Herb-infused: For a more gourmet take, throw in some fresh chopped herbs like rosemary or thyme. It adds a subtle, earthy flavor that pairs beautifully with the cheddar and sausage.

Serving these sausage balls up with flair

When I serve these, I like to pile them high on a large platter, making them the star of the appetizer table. If you’re going all out, sprinkle a little extra shredded cheddar on top before baking for an extra cheesy finish. Garnish with a few sprigs of parsley for a pop of color. These sausage balls also pair perfectly with a side of honey mustard or spicy aioli for dipping.

What to sip: beverages to serve alongside

I love offering something refreshing to contrast with the richness of the sausage balls. A citrusy lemonade or iced tea is always a hit—especially if you’re serving these at a brunch. If you’re leaning toward something more festive, try a sparkling water with a twist of lime or a ginger drink for a zesty bite. In cooler weather, a warm apple cider or spiced chai tea brings some cozy vibes to the table, balancing the garlicky flavors beautifully.

Storing and reheating tips

These sausage balls store really well, which is one of the reasons I love them for meal prepping or parties. Once they’ve cooled, place them in an airtight container and refrigerate for up to 4 days. To reheat, just pop them back in a 350˚F oven for 5-7 minutes until warmed through. If you’re in a hurry, a microwave works too, but they might lose a bit of their crispness. If you’re freezing them, just flash-freeze the sausage balls on a baking sheet first, then transfer them to a zip-top bag. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, bake them straight from frozen for 25-30 minutes at 350˚F.

Adjusting for different serving sizes

This recipe makes about 32 sausage balls, which is perfect for a party or large gathering. If you’re cooking for a smaller group, you can easily halve the recipe. Alternatively, if you need to feed a crowd, double the ingredients, but keep in mind that you might need to bake them in batches depending on your oven size. One thing I’ve noticed is that the dough becomes slightly drier when scaling up, so don’t be afraid to add an extra splash of milk to keep everything moist and easy to work with.

FAQs

Can I make these ahead of time?
Absolutely! You can make the dough, roll the sausage balls, and refrigerate them overnight. Just bake them the next day for fresh, warm goodness.

What should I serve with these?
They’re great on their own, but you can serve them with dipping sauces like ranch, honey mustard, or sauce. They also make a fantastic addition to a brunch spread with eggs and fruit.

Can I freeze the sausage balls?
Yes! They freeze wonderfully. Flash freeze them first, then transfer to a freezer-safe container. Bake straight from frozen when you’re ready to enjoy.

Why is my dough too crumbly?
If your dough feels dry, try adding more milk a tablespoon at a time. It should hold together when squeezed but not be overly sticky.

Can I use a different cheese?
Definitely! While sharp cheddar is the classic choice, you can experiment with other cheeses like gouda, mozzarella, or even pepper jack for a spicy kick.

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