Cheddar Bay Sausage Balls use Red Lobster biscuit mix instead of Bisquick and chorizo instead of Italian sausage to create a boldly flavored variation on traditional sausage ball recipes.
There are approximately 14,731 different recipes for sausage balls on the Internet, so I figured I’d toss my variation into the mix and make it 14,732.
My Cheddar Bay Sausage Balls (with Chorizo) add a twist to the traditional sausage ball recipes, kicking it up with chorizo, Red Lobster Cheddar Bay Biscuit Mix, pepper jack cheese, and - this is optional, but highly recommended - pickled jalapenos.
Similar to the traditional recipe (which consists of Italian sausage, Bisquick biscuit baking mix, and cheddar cheese), these chorizo sausage balls are stupid easy to make, but WAY more flavorful.
For those not in the know, Red Lobster’s famous Cheddar Bay Biscuits - aka 95% of the reason to set foot in a Red Lobster - can be had in the comfort of your own home. I was super stoked when Red Lobster came out with a make at home Cheddar Bay Biscuit Mix because (1) delicious cheddar biscuits made at home for the win!, (2), and because it amps up the flavor of these chorizo sausage balls more than plain old biscuit baking mix ever could.
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How do you make Cheddar Bay Sausage Balls?
These sausage balls are made without Bisquick - instead, they use Red Lobster Cheddar Bay Biscuit Mix. They also swap Italian sausage for chorizo. To make these Cheddar Bay Sausage Balls you will need the following ingredients:
- pork chorizo* (I used Cub’s store brand)
- pepper jack cheese, shredded
- Red Lobster Cheddar Bay Biscuit Mix
- pickled jalapenos, sliced (optional)
Instructions
These sausage balls with chorizo come together pretty quickly and are fun to make. Here's how you do it:
Preheat oven to 350 degrees Fahrenheit.
Put parchment paper on a baking sheet (for easy cleanup!).
Add the pork chorizo, Red Lobster Cheddar Bay Biscuit Mix, and sliced pickled jalapenos to a food processor. Pulse for 15-20 seconds, until combined.
Add the shredded pepper jack cheese. Pulse for another 15-20 seconds, until combined.
Use a tablespoon, overfilling it slightly, as a guide to help you achieve uniform balls.
Roll the mixture between your hands to form round balls. Arrange chorizo balls on the baking sheet.
Bake for 24-26 minutes.
Remove from oven and immediately place on a cooling rack (so that any excess grease can drain off).
Serve the Cheddar Bay Sausage Balls on their own or with a dipping sauce of your choice.
I usually get 18 sausage balls from this recipe. If you prefer a smaller size, go for it! But make sure you check them around 18-20 minutes of baking so they don't overcook.
Frequently Asked Questions
Chorizo Sausage Balls are what I would refer to as a ‘hefty’ appetizer, in that they are insanely comforting. You can serve them plain or with any number of dipping sauces. Here are some of my favorite dips for sausage balls:
Ranch Dressing
Blue Cheese Dressing
Sweet Chili
Creamy Green Sauce (with Jalapeno!)
Chipotle and Roasted Garlic Mayo
Roasted Garlic Chimichurri
If there are any leftovers, store in a sealed container in the refrigerator for up to 4 days.
The top two ways to reheat leftover sausage balls are 1) in the oven 2) in the air fryer. The microwave gets a hard pass from me here. For reheating in the oven, set to 350 degrees Fahrenheit and bake until warmed through the center (around 10 minutes or so). For reheating in the air fryer, set to 375 degrees Fahrenheit and cook for around 5-6 minutes.
Don't reheat these chorizo sausage balls any more than once; they just won't be as good.
More appetizers! Try pairing these Cheddar Bay Chorizo Balls with Chorizo Stuffed Mushrooms or Taco Cucumber Bites.
Soup! Sausage balls make a perfect pair with 4-Ingredient Potato Soup, Pinto Bean Soup, or Creamy Baked Sweet Potato Soup.
Salad! Chorizo balls are a little naughty, so pair them with a lighter accompaniment like Cruciferous Crunch Salad or a Corn and Quinoa Salad.
Sausage Ball Variations
This recipe is itself a variation on traditional sausage ball recipes. Instead of chorizo, you can of course use Italian sausage; maybe grab spicy Italian sausage if you're feeling zesty.
Instead of pepper jack, you can use cheddar cheese - mild, sharp, extra sharp, whatever you'd like!
The pickled jalapenos here are optional - they do add some heat and slight acidity. You could also try incorporating other pickled ingredients like pepperoncini or giardiniera.
Since it's in the name, these sausage balls need Red Lobster Biscuit Mix. I think they make the appetizer and don't recommend using Bisquick here. Cheddar Bay all the way!
Equipment
- Food processor
- Baking sheet
- Parchment paper
Top Tip for Successful Chorizo Balls
Don’t use greasy chorizo or you’ll wind up with chorizo soup rather than dippable chorizo balls.
Cheddar Bay Sausage Balls (with Chorizo!)
Ingredients
- ½ pound pork chorizo (I used Cub’s store brand)
- 2 cups pepper jack cheese shredded
- 1 cup Red Lobster Cheddar Bay Biscuit Mix
- ¼ cup sliced pickled jalapenos (optional)
- Dipping sauce of your choice (pictured, Fiery Chipotle Gourmaise by Boar’s Head)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Put parchment paper on a baking sheet (for easy cleanup!).
- Add the pork chorizo, Red Lobster Cheddar Bay Biscuit Mix, and sliced pickled jalapenos to a food processor. Pulse for 15-20 seconds, until combined.
- Add the shredded pepper jack cheese. Pulse for another 15-20 seconds, until combined.
- Use a tablespoon, overfilling it slightly, as a guide to help you achieve uniform balls.
- Roll the mixture between your hands to form round balls. Arrange balls on the baking sheet. Bake for 24-26 minutes.
- Remove from oven and immediately place on a cooling rack (so that any excess grease can drain off). Serve the Cheddar Bay Chorizo Balls on their own or with a dipping sauce of your choice.
- If there are any leftovers, store in a sealed container in the refrigerator for up to 4 days. To reheat, wrap a few balls in a paper towel and reheat in the microwave for 20-30 seconds.
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