Cheddar Bay Sausage Balls
User Reviews
5
Cheddar Bay Sausage Balls
Description
This recipe combines a boxed cheddar bay biscuit mix with breakfast sausage and shredded sharp cheddar cheese. Milk is added as needed to moisten the mixture, which is worked by hand to form a cohesive dough. The mixture is then shaped into small balls roughly 2 inches in diameter, placed on a baking sheet spaced slightly apart, and baked at 350˚F until fully cooked, typically 18–22 minutes. The balls expand only slightly during baking, resulting in a dense yet tender appetizer.
After baking, the sausage balls are brushed with melted butter mixed with the included seasoning packet from the biscuit mix. This finishing touch adds flavor and moistness to the exterior. The combination yields sausage balls that balance savory sausage, sharp cheddar cheese, and a flavorful biscuit base with a moist, buttery finish.
These sausage balls work well as party appetizers or snacks. They can be stored refrigerated or frozen, reheated directly from frozen, and the recipe can be adjusted in size for different serving amounts.
Ingredients
- 1 box cheddar bay biscuit mix (11.36 ounce)
- 16 ounces breakfast sausage
- 16 ounces cheddar cheese shredded, sharp
- ¼ cup milk as needed
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350˚F.
- In a large bowl, combine the biscuit mix, the breakfast sausage, and cheddar cheese together. Use your hands to work the mixture until it holds together. Add milk a little at a time if needed to moisten the dough and help it come together.
- Grab a small amount of the dough and squeeze it tightly with your hand to bring the dough together, then roll it between your hands to make about a 2 inch ball. Repeat with the dough until you form 32 sausage balls.
- Place the sausage balls about 1/2 inch apart on a baking sheet. The will expand slightly, but not much so they can be baked fairly close together. Bake for 18-22 minutes or until cooked through.
- Combine 2 tablespoons of butter with the included seasoning packet and mix. Once the Cheddar Bay Sausage Balls come out of the oven, brush with the garlic butter mixture.
Notes
- You can substitute the cheddar bay biscuit mix with 2 cups of Bisquick if unavailable.
- Store cooked sausage balls in the refrigerator for up to 3 days or freeze for up to 3 months.
- To freeze, cool the sausage balls fully, freeze them on a sheet pan individually, then transfer to airtight containers for storage.
- Reheat frozen sausage balls directly in the oven until warmed through.
- This recipe scales easily: halve for small batches or double for larger groups or freezer meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 4sausage balls | |
| Calories | 472kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 936mg | 39% |
| Potassium | 210mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 435mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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