Featured Recipe
Pimento Cheese Sausage Balls Twist
By Kate
"
Sausage balls reworked for crunch and flavor bursts. Bulk pork sausage combined with pimento-style cheese and pantry staples. Flour swapped for mix of all-purpose and cornmeal for texture contrast. Added smoked paprika and minced jalapeño for heat and smoky depth. Milk replaced by buttermilk for slight tang and tender crumb. Dough sticky but manageable with chilled hands. Baking temps nudged to 360°F for shorter cook and better browning. Melted butter swapped with garlic-chive oil for finish. Serve warm, with spicy mustard aioli or simple ranch dip. Watch for golden dome tops and internal temp near 150°F. Classic Southern snack with punch and crunch.
"
Prep:
15 min
Cook:
18 min
Total:
33 min
Serves:
24 servings
Southern fusion
party food
comfort snacks
finger food
Introduction
Crunch, heat, creamy cheese pockets. Southern flavors but sharpened a bit — jalapeño adds punch, smoked paprika darkens the depth. Cornmeal sneaks in for grit, slight chew. Buttermilk swaps milk, introduces subtle tang, balances spicy. Bulk pork sausage carries savory base, not bland or generic ground meat. Dough’s sticky, that’s expected, don’t sweat it, chill hands or wet ’em. Ball shape built for bite-sized roasting, brown crisp exterior, tender warm core. Higher oven temps call for eyes on doughballs, watching golden domes rise, pop with crackle, aroma filling kitchen with garlicky, smoky layers. Serve with tangy mustard aioli or ranch for contrast. Redux on old favorite with fresh tweaks — better texture, spice kicks, flavor complexity.
Ingredients
About the ingredients
Flour blends improve structure but texture matters more than precision here. Mixing cornmeal with flour creates both a tender and slightly gritty texture — perfect for contrast. Swapping milk with buttermilk adds acidity that tenderizes protein and brightens flavor. If no buttermilk, whole milk plus 1 teaspoon lemon juice or vinegar can stand in. Pimento cheese brand matters—chunky spread with visible pimento bits lends character. Sausage should be fresh, with a sweet spice profile; avoid overly fatty or bland types. Garlic-chive oil for basting replaces melted butter offering fresh herbal aroma and avoids butter burning in higher heat. Jalapeño adds heat but can toss in some green bell pepper if heat unwanted.
Method
Technique Tips
Temperature and timing vary with ovens. Watch the visual cues first: golden, puffed, slightly cracked tops signal readiness better than exact minutes. Dough stickiness is normal — too dry means tough bites, too sticky means more chilling or extra flour/cornmeal, but only a little to avoid heavy texture. Chilling hands or using wet spatula for rolling minimizes mess. Baking sheet spacing critical to prevent steaming; give each ball enough room or bottom won’t crisp. Immediate brush of garlic-chive oil post oven seals juices and adds surface flavor punch — buttery or herbaceous oils avoid the bland finish. Cool slightly before serving or they’ll run cheese, but hot enough for melty core. Leftovers gain crunch and life when re-crisped in oven, not microwave.
Chef's Notes
- 💡 Dough, sticky; expect it. Chilled hands work wonders. Wet them if necessary. Roll 1-inch balls, spacing crucial — keep them separate. Golden crusts need airflow.
- 💡 Cornmeal adds significant texture. Use fine cornmeal for best results. Swap with masa harina if short. It changes flavor slightly, but still gives grit.
- 💡 Watch doneness via aroma and color. Puffed, golden tops say ready; slight cracks too. Internal temp should be around 145°F to stay juicy, but not raw.
- 💡 For spiciness, adjust jalapeño. Less heat? Skip it or replace with bell pepper. Flavor still present, although milder. Balance heat with creamy ranch dip.
- 💡 Got leftovers? Avoid microwave. Crisp them back in 350°F oven, 10 minutes should do. Keeps outer crunch along with flavor. Avoid soggy bites.
