Gluten-Free Cheddar Bay Sausage Balls with Palmetto Pimento Cheese
Rich, savory sausage balls with pimento cheese taking them just a little bit over the top. This is a double batch, perfect for gatherings or for stocking the freezer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: double batch, about 60 sausage balls
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 2 boxes gluten-free Red Lobster Cheddar Bay Biscuit Mix (save the seasoning packets)
- 2 pounds ground pork sausage
- 1 1/2 cups Palmetto pimento cheese
- 3/4 cup shredded sharp cheddar
- 6 tablespoons milk, plus more as needed
- 3 tablespoons butter, melted
- Additional butter and the reserved Cheddar Bay seasoning packets, for finishing
Instructions
- Preheat your oven to 375°F and line a baking sheet.
- In a large bowl, combine the sausage, biscuit mix, pimento cheese, shredded cheddar, milk, and melted butter. Mix until fully incorporated. Hands work best here. The mixture should be soft and easy to roll. If it feels a little dry, add more milk one tablespoon at a time until it comes together.
- Roll the mixture into bite-size balls and place them on the lined baking sheet, leaving a little space between each one.
- Bake 22 to 25 minutes, until golden and cooked through.
- While they are still hot, melt a little additional butter and stir in the Cheddar Bay seasoning packets. Lightly brush the tops and let them rest a few minutes before serving.
Notes
Make ahead and freezer friendly. Roll them and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from the freezer at 375°F and add a few extra minutes. Finish with the butter and seasoning just like you would fresh.