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.
Servings 12
Calories 212kcal
Equipment
- KitchenAid Mixer or other stand mixer
- Small cookie scoop or large spoon
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.
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.
Nutrition
Calories: 212kcal | Carbohydrates: 0.4g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 369mg | Potassium: 111mg | Fiber: 0.002g | Sugar: 0.1g | Vitamin A: 308IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 1mg