Red Lobster Biscuit Mix Sausage Balls

Use Red Lobster Biscuit Mix for the best sausage balls with this easy recipe. These cheddar bay sausage balls are basted with a seasoned butter.

Course Appetizer, Snack, snacks

Cuisine American

Keyword cheddar bay sausage balls, Red Lobster Biscuit Mix Sausage Balls, Red Lobster Sausage Balls, sausage ball with red lobster biscuit mix, sausage balls with red lobster mix

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 212kcal

Author Evelyn Osborn

Equipment

KitchenAid Mixer or other stand mixer
Small cookie scoop or large spoon
Baking Sheet
parchment paper
Basting Brush
Small Bowl
Festive Toothpicks

Ingredients

1- 11.36 ounce size box Red Lobster Cheddar Bay Biscuit Mix
1 pound ground sausage
1 egg
1 ½ cups shredded sharp cheddar cheese
¼ cup butter melted
chopped parsley optional for garnishing

Instructions

Preheat your oven to 400° F. Pour the biscuit mix into the bowl of a stand mixer fitted with the paddle attachment and set the butter seasoning packet aside. Add the ground sausage, egg, and shredded cheese to the bowl.
Beat the cheese, egg, sausage, and red lobster biscuit mix on low speed until the mixture is fully combined. Use a tablespoon or small cookie scoop to form the mixture into balls.
Roll each ball until it’s smooth and stays together. Place the sausage balls on a parchment paper lined baking sheet and bake for 15 to 18 minutes, until cooked through.
When the cheddar bay sausage balls are done, stir together the melted butter and the contents of the seasoning packet. Brush the seasoned butter mixture over the top of each sausage ball.
Garnish with chopped parsley (optional) and insert a festive tooth pick into each sausage ball and serve immediately.

Notes

These sausage balls are best eaten freshly baked, but the leftovers can be saved for up to 2 days. Be sure to put them in a sealed, airtight container and place in the refrigerator.

These sausage balls can be made ahead of time and refrigerated, unbaked for up to 2 days in advance. Store the uncooked sausage balls in an airtight container in the fridge. Bake per recipe directions when ready.
Or you can make these sausage balls up to 1 month ahead of time and freeze them, unbaked. To freeze them and keep them from sticking together, prepare and roll them into balls. Place them on a parchment paper lined baking sheet in your freezer to “fast freeze” them for about 2 hours. Then gather the frozen sausage balls and put them into a freezer bag, label it and place back into the freezer. Then you can bake them frozen by adding a couple of minutes to the cooking time. It’s a great idea too always keep some in the freezer for a quick and easy appetizer.

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