1 (11 oz.) package Red Lobster Cheddar Bay Biscuit Mix
1 (8 oz.) package cream cheese, softened
1 1/4 cups shredded sharp Cheddar cheese
1 lb. sausage, uncooked (Italian or breakfast sausage, mild or hot)

Preheat oven to 400°F.

In a large mixing bowl, combine biscuit mix and seasoning packet, uncooked sausage, cream cheese, and Cheddar cheese. Mix until everything is incorporated into the sausage. (Can use a stand mixer, or your hands.)

Shape mixture into 1-inch balls. Place on a parchment-lined baking sheet. (Can freeze at this point.)

Bake at 400°F for 15-20 minutes, until golden brown.

Serve with your favorite dipping sauces such as pizza or marinara sauce, honey mustard, Ranch, sriracha aioli, etc.

STORAGE:

 • Place leftover sausage balls in an airtight container and refrigerate for up to 4 days.
 • To freeze them, place leftover sausage balls in a Ziploc freezer bag or airtight container. Freeze for up to 3 months.
 • To reheat them, thaw frozen sausage balls overnight. Place leftovers on a lined baking sheet and bake at 350°F for 10-12 minutes. Brush with melted butter and cover dish with foil to keep them moist.

NOTES:

 • For "kick", add diced jalapenos, crushed red pepper flakes, or hot sauce.
 • Add seasonings such as garlic powder, paprika, cayenne pepper, or oregano, if desired.

SERVING SUGGESTIONS:

 • As an addition to breakfast or brunch alongside an omelette or quiche and cubed fresh fruit.
 • As an addition to dinner with items such as salad, spaghetti or other pasta, or mashed potatoes.

Submitted by: Carol