Pimento Cheese Sausage Balls (Easy Baked Appetizer)

Pimento Cheese Sausage Balls

Raw pork sausage, prepared pimento cheese, and biscuit-style baking mix form the dough for these bite-size sausage balls. They bake with lightly golden, craggy edges, tender centers, and visible flecks of red pimento and melted orange cheese.

Keep the balls roughly the same size so they cook through without drying out. Because pimento cheese varies in moisture, mix the dough thoroughly before deciding whether it needs a little milk. The shaped balls can also be frozen before baking.

Ingredients for Pimento Cheese Sausage Balls

• 1 pound uncooked bulk pork breakfast sausage (450g)
• 8 ounces prepared pimento cheese, about 1 cup (225g)
• 2 cups biscuit-style baking mix (240g)
• 1 to 2 tablespoons milk, only if needed to bind the dough
• 1 tablespoon finely chopped fresh parsley, for an optional light garnish

How to Make Pimento Cheese Sausage Balls

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the middle position. Line a rimmed baking sheet with parchment paper.
2. Mix the dough: Combine the uncooked sausage, pimento cheese, and baking mix in a large bowl. Mix until no dry pockets remain and a portion holds together when pressed. If the mixture still crumbles, add milk 1 tablespoon at a time, stopping as soon as it binds.
3. Shape and arrange: Scoop the dough into roughly 1- to 1½-inch portions and roll them lightly. Leave the surfaces slightly irregular rather than packing the balls tightly. Place them about 1 inch apart on the sheet; bake in batches if needed.
4. Bake: Bake uncovered for about 16 to 20 minutes, starting to check at 14 to 15 minutes, especially for balls closer to 1 inch. They should be lightly golden on the ridges and bottoms and firm enough to hold their shape. Check that the center reaches 160°F (70°C) for ground pork.
5. Rest and serve: Let the balls rest on the pan for 3 to 5 minutes, then transfer to a plate. Sprinkle lightly with parsley, if using, and serve warm.

Makes about 24 to 28 balls, or approximately 8 appetizer servings of 3 to 4 balls each.

How to Tell When the Dough Is Ready

The mixture should press into a ball without falling apart, with no dry baking mix left at the bottom of the bowl. Sausage fat and pimento-cheese moisture vary, so mix thoroughly before adding milk. Adding it too soon can leave the dough sticky.

Why Ball Size Matters

The baking time is for balls about 1 to 1½ inches across. Smaller ones may finish sooner, while uneven portions can brown at different rates. Start checking early and remove them once they are lightly golden and cooked through; leaving small balls in too long can make them dry or hard.

Make-Ahead and Freezing

Arrange shaped, unbaked balls on a tray and freeze until firm. Transfer to a freezer-safe container and freeze for up to 3 months. Bake directly from frozen at 350°F, allowing extra time beyond the fresh-batch range. Check that the centers are cooked through rather than relying on a fixed frozen baking time.

Serving, Storage, and Reheating

Serve warm as an appetizer or savory breakfast bite, with ranch-style dip on the side if desired. For a version without pimento cheese, try Classic Bisquick Sausage Balls.

Refrigerate leftovers promptly in an airtight container and use within 3 days. Do not leave cooked sausage balls at room temperature for more than 2 hours. Reheat in a 300°F (150°C) oven for about 5 minutes, or until hot. Add parsley after reheating if desired.

Nutrition

Approximate nutrition per serving, based on 1/8 of the batch: 400 calories, 15g protein, 29g fat, and 23g carbohydrates. Per 100g: approximately 350 calories, 13g protein, 25g fat, and 20g carbohydrates. Values vary with the sausage, pimento cheese, and baking mix used.