Pimento Cheese Sausage Balls

Pro tips

• Chill the sausage-pimento-biscuit mix in the refrigerator for 15 minutes before rolling into balls; this prevents sticking and makes handling easier.
• Roll balls to roughly the size of a golf ball or walnut for even, consistent baking and golden exteriors.
• Line your baking sheet with parchment paper to prevent sticking and simplify cleanup.
• Serve warm straight from the oven or at room temperature; these hold well for 1–2 hours on a serving platter.

Substitutions

• Pimento cheese → roasted red pepper cream cheese or jarred roasted red peppers mixed with cream cheese (milder flavor)
• Cheddar bay biscuit mix → plain biscuit mix + 1/2 tsp garlic powder + 1/2 tsp paprika per box (if biscuit mix seasoning unavailable)

Storage & make-ahead

Store cooled sausage balls in an airtight container in the refrigerator for up to 4 days; reheat gently in a 325°F oven for 8–10 minutes.

Can I make these ahead of time?

Yes. Form the balls and refrigerate on a baking sheet for up to 24 hours, then bake directly from cold (add 2–3 minutes to baking time).

What temperature should I bake them at?

Bake at 350°F for approximately 20 minutes or until golden brown.

Can I freeze pimento cheese sausage balls?

Yes. Freeze unbaked balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to baking time.

What's the best way to tell when they're done?

They should be golden brown on the outside and cooked through. A quick internal check confirms the sausage is no longer pink.

Can I use a different type of sausage?

Yes. Ground turkey sausage or Italian sausage work as substitutes, though they may affect flavor and texture slightly.