Pimento Cheese Sausage Balls are a tasty spin on classic sausage bites. Spicy breakfast sausage and creamy pimento cheese blend for an ideal appetizer to serve at game day, parties, or any gathering.
Pimento Cheese Sausage Balls Recipe
Sausage balls are a southern favorite: hearty, slightly spicy, and incredibly easy to make. They come together quickly and keep well, making them perfect for feeding a crowd.
They’re simple to serve too—just grab a toothpick or pick them up with your fingers. Offer a selection of dipping sauces and they’re ready to enjoy.
To give a classic sausage ball more flavor, this version uses prepared pimento cheese folded into the sausage mixture. The result is creamy, tangy, and a little spicy—delicious straight from the oven.
Make a large batch for brunch, tailgates, holiday gatherings, or late-night snacks. These sausage cheese balls hold up well and travel easily for potlucks or parties.
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Ingredients Needed
Pork sausage – Hot breakfast sausage is recommended for a spicy kick, but use your favorite variety.
Prepared pimento cheese – Use a store-bought tub or make homemade pimento cheese for a fresher flavor.
Bisquick (or baking mix) – Any complete baking mix works; a Bisquick substitute is fine if preferred.
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How to Make Sausage Balls with Pimento Cheese
First: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
Second: In a large bowl, use a hand mixer or stand mixer to combine the raw sausage, baking mix, and pimento cheese. Mix just until combined—don’t overwork the mixture.
Third: Shape the mixture into 1-inch balls using a cookie scoop or your hands.
Fourth: Arrange the balls on the prepared sheet and bake 15–20 minutes, until light golden and cooked through (internal temperature 165°F).
Fifth: Remove from the oven and let cool slightly before serving.
See the recipe card below for ingredient amounts, full instructions, and nutrition details.
Serving Suggestions
These sausage balls are flavorful on their own thanks to the pimento cheese, but they’re even better with dipping sauces. They pair well with ranch, BBQ sauce, fry sauce, or any favorite condiment.
Popular choices include:
- Ranch dressing
- BBQ sauce
- Fry sauce
- In‑N‑Out style sauce
- Chick‑fil‑A sauce
- Bang Bang sauce
Can I make these ahead of time?
Yes. Prepare and bake the sausage balls up to three days in advance and store them in an airtight container in the refrigerator.
Reheat in a 350°F oven for 10–15 minutes or until warmed through.
Can I freeze them?
Absolutely. Cool baked sausage balls completely, then freeze on a sheet before transferring to a zip-top bag. They keep up to two months. Thaw overnight in the refrigerator before reheating.
Can I make them in the air fryer?
Yes. Preheat the air fryer to 360°F and cook in batches for 8–10 minutes, or until cooked through and golden.
Tips & Tricks
- Line your pan with parchment or foil for easy cleanup, or grease the sheet lightly.
- No pimento cheese? Mix shredded cheddar, cream cheese, and chopped pimentos as a substitute.
- Let the sausage warm slightly toward room temperature for easier mixing and a more uniform texture.
- Use a cookie scoop to make uniform 1‑inch balls so they bake evenly.
- Because this recipe uses raw sausage, bake until the internal temperature reaches 165°F.
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These Pimento Cheese Sausage Balls put a fun twist on a southern classic and make a tasty addition to any party or tailgate spread.
Pimento Cheese Sausage Balls
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Equipment
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Aluminum commercial half sheet pans (optional)
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Ice cream scoop or cookie scoop for uniform balls
Ingredients
- 1 pound hot breakfast sausage
- 2 cups Bisquick or baking mix
- 12 ounces pimento cheese
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment or a silicone mat.
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In a large bowl, combine the sausage, baking mix, and pimento cheese using a hand mixer or stand mixer.
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Mix just until combined—avoid overmixing.
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Form into 1‑inch balls and place on the prepared sheet.
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Bake 15–20 minutes until lightly golden and firm. Ensure internal temperature reaches 165°F.
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Remove from oven and let cool slightly before serving.
Notes
- Line the baking sheet with parchment or foil for easy cleanup, or grease the pan lightly.
- Substitute shredded cheddar, cream cheese, and chopped pimentos if you don’t have pimento cheese.
- Let sausage warm slightly for easier mixing and consistent texture.
- Use a cookie scoop for uniform 1‑inch balls and even baking.
- Bake until the internal temperature reaches 165°F since the recipe uses raw sausage.
Nutrition
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