This Is The Sausage Ball Recipe Our Readers Swear By

There are good recipes, and then there are great recipes. You know the ones that family members and friends expect to see at every gathering, from Christmas Eve to Easter brunch to game day tailgates and book clubs. And for many Southerners, that recipe would be sausage balls, which are staples at potlucks and parties across the region. Over the years, our Test Kitchen has developed many versions of these two-bite appetizers, but nothing can top these Pimiento Cheese Sausage Balls. Here are just a few reasons why:

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Why We Love This Recipe

They’re easy: In fact, many ask if this recipe could get any easier. (Music to our ears!) There are only four ingredients needed to make this recipe: ground pork sausage, all-purpose baking mix, pimiento cheese, and chives. The recipe comes together in a mere 30 minutes, with only 15 minutes of hands-on time, so it’s also something you can pull together in a pinch.

They have a secret ingredient: Many of us have a go-to sausage ball recipe that never fails, but pimiento cheese is a game-changing ingredient, adding a flavorful (and gooey) burst to the fluffy appetizers.

They’re great for a crowd: This recipe makes 50 sausage balls, which is perfect for any occasion.

Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Claire Spollen

What Readers Say About This Recipe

“These are outstanding! I used hot sausage and pimento cheese with jalapeño so, they were ‘zippy’. SO good!”

I’m really looking forward to making these for the family this holiday season. They’re such a fun update to the classic recipe!

I used jalapeño pimento cheese and hot sausage, and they were delicious and had lots of flavor.

These are great and the only way I make sausage balls now! I think the quality of the pimento cheese matters; either make your own or use really good pimento cheese from your grocery. My H‑E‑B makes amazing pimento cheese and these turn out perfectly every time. The chives are a nice touch for color and flavor.

Read the original article on Southern Living