When I told my friend Jamie I was going to test out a pimento cheese version of sausage balls, here’s what she said: “Holy s%$#! OMG! Yes, please!” (We’re pretty enthusiastic about sausage balls around here.)
This recipe is exactly what it sounds like. I added the things that make Pimento Cheese great to the basic Bisquick sausage ball recipe we all know and love. You can use any bulk breakfast sausage you like, of course, but I recommend either hot or mild, rather than the maple or sage flavors. I always use hot sausage. The Bisquick tones the heat down quite a bit.
Never, ever, ever use pre-grated cheese for sausage balls. They won’t hold together properly. Instead, use the sharpest packaged block cheddar you can get your hands on, and grate it yourself. New York sharp cheddar is generally sharper than extra sharp, but it’s not always available. Kraft Extra Sharp is sharper than other brands of extra sharp cheddar in the stores I frequent, and we always have it in the fridge. Cabot Seriously Sharp–a white cheddar–is good, but harder to find. Tillamook Special Reserve Extra Sharp Cheddar is excellent. I find Tillamook cheeses at Publix and Sam’s.
Awhile back, I way upped my pimento cheese game like this: I started using regular jarred roasted red peppers instead of the diced pimentos in the cute tiny jars. Roasted red peppers have much more flavor than pimentos, and they’re more versatile. Roasted red peppers come in 12- or 16-oz. jars, they are usually near the pickles, and they aren’t chopped up. It only takes a minute to fish out a pepper or two and mince them. I can’t recommend it highly enough.
Other than that, I find it useful to chill the sausage-cheese mixture for a little while before rolling it in balls. A preheated oven, a cool sheet pan, and chilled dough all help the sausage balls to stay spherical, rather than flattened like thick chewy cookies. If your Pimento Cheese Sausage Balls flatten out on the bottom, fear not! They’ll still taste great.
Happy Holidays! (or Anytime!)
Pimento Cheese Sausage Balls
Ingredients
- 2 cups baking mix (Bisquick or similar)
- 1 lb. bulk sausage, mild or hot, uncooked
- 1 lb. extra-sharp cheddar, grated by hand
- 4 oz. jarred roasted red peppers, minced
- 3 T. Worcestershire sauce
- 1 t. black pepper
Instructions
- Preheat the oven to 350°. Grease two sheet pans, or cover with parchment paper.
- Combine all ingredients in a bowl, mix well. Chill the dough for 30 minutes. Form into 1" balls, and place on the sheet pans.
- Bake 20-25 minutes, or until sausage balls are golden brown. (If you need to put one sheet pan on the top rack and the other on the bottom rack, swap them after 10 minutes.)
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