Pimento Cheese Sausage Balls
Source of Recipe
athoughtandahalf.com
Recipe Introduction
This is just a variation of sausage balls with pimento cheese stepping in for shredded Cheddar. I found these were more moist and actually less greasy than the original. I think that this is the way I�ll be making Sausage Balls from now on. Just like the originals, you can freeze after baking and reheat at 375F for about 10 minutes straight from the freezer. Sausage is a little easier to work with if it not straight from the fridge, so set it out about a half an hour before mixing. I find that the dough hook on my stand mixer is perfect for this, but you can mix it by hand if you like � not sure I�d chance a hand mixer.
TO REHEAT AND KEEP WARM IN A SLOW COOKER FROM FROZEN OR REFRIGERATED: Place a damp towel in the bottom of the slow cooker. Place the sausage balls in the pot and heat on LOW for 2-3 hours, until heated through. Turn the cooker to "KEEP WARM" and serve.
Recipe Link: https://www.athoughtandahalf.com/2019/03/pimento-cheese-sausage-balls/ List of Ingredients
1 pound pork breakfast sausage
12 oz. pimento cheese of choice
2 + 1/4 cup Bisquick (270 grams)
Dash of paprika + red pepper (optional)
Recipe
Heat oven to 375F.
Place sausage in the mixing bowl of a stand mixer fitted with the paddle and spin it around a few times to break it up. Add the pimento cheese and mix well.
Add the Bisquick and spices (if using) and mix slowly until combined (you may need to knead the last bits of Bisquick in by hand). Portion out into 1-inch balls (one of those mini ice cream scoops is perfect for this) onto a parchment paper lined baking sheet and bake for 15-18 minutes. They should be still a little yielding and slightly golden brown. Serve warm or cool and freeze.
Keep airtight in the fridge for a week or frozen for about 2 months.
Make about 4 dozen.
NOTE: You can also freeze these unbaked on a sheet pan and put them in a bag when frozen solid. When ready to bake just thaw and bake as directed.
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