• Tommy Centola

Pimento Cheese Sausage Balls

One of my favorite childhood food memories was trying Sausage Balls for the first time. I had never tasted anything like it. Imagine my surprise years later when I found out how simple the recipe was. Here's an upscale version of those childhood treats.


2 tablespoons canola oil

1 pound smoked sausage, finely chopped

1 small sweet onion, minced

3 garlic cloves, minced

1 (4-ounce) jar diced pimentos, drained well

1 bunch green onions, thinly sliced

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons Creole seasoning

1/2 stick chilled butter, chopped

1 pound finely shredded sharp white cheddar cheese

1 cup buttermilk


Preheat oven to 400℉.


Heat oil in a skillet over medium heat. Brown sausage; drain well and set aside, leaving drippings in skillet. Add onion and garlic to hot drippings; sauté until sweated, about 5 minutes. Drain away excess drippings; spoon hot onions and garlic in a mixing bowl. Add reserved browned sausage, drained pimentos, and chopped green onions; stir to blend. Set aside.


Combine flour, baking powder and Creole seasoning in a mixing bowl; whisk to blend. Cut in butter until mixture resembles coarse meal. Add reserved sausage mixture and shredded Cheddar; mix just until blended. Add buttermil, stirring just u til moist; let sit 5 minutes for liquid to absorb.


Mold mixture into 1-inch balls; place 1-inch apart on a lightly greased baking sheet coated with cooking spray. Bake 10 to 15 minutes or until golden brown. Serve warm.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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