Ingredients:

  • 1 lb Hot or Mild Breakfast Pork Sausage (raw)
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1/2 cup Cream Cheese, softened slightly
  • 1/4 cup Full-fat Mayonnaise
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 Large Egg, lightly whisked
  • 1/2 cup Drained Diced Pimientos (jarred)
  • 1 tsp Smoked Paprika (Spanish preferred)
  • 1/2 tsp Cayenne Pepper (adjust to heat level)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground

Instructions:

  1. Prep Dry Ingredients: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, smoked paprika, cayenne, salt, and black pepper. Set aside.
  2. Make the Pimiento Base: In a separate, large mixing bowl, combine the slightly softened cream cheese and the mayonnaise until smooth. Stir in the well-drained pimientos and the freshly grated sharp cheddar.
  3. Combine Wet and Dry: Pour the flour mixture into the cheese mixture. Add the lightly whisked egg. Mix until just combined.
  4. Incorporate Sausage: Add the cold, raw pork sausage to the bowl. Using your hands or the paddle attachment on low speed, thoroughly mix until a uniform dough is formed. Do not overmix, but ensure the sausage is completely distributed.
  5. Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes. This chilling period is critical for making the mixture easier to handle and ensuring a tender final product.
  6. Scoop Uniformly: Using a small cookie scoop (approx. 1.5 Tbsp), portion out the dough. Roll each portion gently between your palms into a uniform ball, roughly 1.5 inches (4 cm) in diameter.
  7. Arrange: Place the balls onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  8. Bake: Bake at 375°F (190°C) for 20 to 25 minutes, rotating the pan halfway through.
  9. Check Doneness: The sausage balls are ready when they are golden brown on the exterior and the internal temperature registers 165°F (74°C).
  10. Rest: Remove from the oven and transfer immediately to a wire cooling rack. Allow them to rest for 5 minutes before serving to prevent them from becoming soggy.