Directions
- 1Shred 16 ounces of sharp cheddar cheese.
- 2Add the shredded cheese to a bowl.
- 3Add 1 box of Red Lobster Cheddar Bay Biscuit Mix to the bowl.
- 4Add 1 pound of hot pork sausage to the bowl.
- 5Add 1 teaspoon of Tony's Creole Seasoning and 1 teaspoon of Zatarain's Creole Seasoning to the bowl.
- 6Add about half a can of diced jalapeños to the bowl.
- 7Mix all ingredients together using your hands.
- 8Pinch or scoop out a uniform size of the mixture, roll it in your hands and form it into a ball.
- 9Set the balls on a baking rack and place them on a smoker at 350°F.
- 10Bake for about 25 minutes, or until the internal temperature reaches 165°F.
- 11Melt 6 tablespoons of butter.
- 12Mix in the garlic and herb seasoning packet from the biscuit box.
- 13Brush the mixture over the sausage balls and let it cook for 1–2 minutes.
- 14Pull the balls off the smoker and let them cool for a couple of minutes before serving.
Ingredients
- 16 ounces sharp cheddar cheese
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1 pound hot pork sausage
- 1 teaspoon Tony's Creole Seasoning
- 1 teaspoon Zatarain's Creole Seasoning
- 0.5 can diced jalapeños
- 6 tablespoons butter
- 1 garlic and herb seasoning packet
Equipment
graterbowlsmokerbaking rackpastry brush
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