Country Ham & Pimento Cheese Sausage Balls - Rays Country Ham

Country Ham & Pimento Cheese Sausage Balls

  • 3 min read

Country Ham & Pimento Cheese Sausage Balls

For many of us, it’s just not holiday time till the sausage balls are rolled out. It’s rather perplexing that we rarely make them throughout the year since there are few who don’t love a good cheesy bite-size savory treat.

Maybe we should add that to our New Year’s resolutions, to make more of these savory biscuit balls… since they are a perfect side for soups and salads, for breakfast and just snack’n. And don’t forget to take a bunch to tailgate gatherings.

The ingredients are pantry and refrigerator staples to make whenever the notion strikes ya.  Not to mention, you can have a batch mixed and ready to cook in the time it takes to pre-heat the oven. 

Mamas, grandmas, church ladies and cooks of every description are busy this time of year grating cheese and sliding pans full of these cheesy favorites in and out of ovens all over. We’ve offered a couple of little twists to tradition but nothing so far-fetched you won’t be enticed to make.

First up… instead of all that grating of cheese, just stir in some pimento cheese!  And then… we’ve added a bit of Rays Country Ham too!  Move on over sausage, it’s time to share the spotlight! 

Double batch the recipe and share some too… or, stash some away in the freezer for when company comes and you need to pull out a little “somethin-somthin!” We reckon not too many folks who drop by would decline your offering them a few country ham pimento cheese balls with that cup of cider or sweet tea. 

Just be sure you keep plenty of our country ham on hand.  

Makes about 4 dozen, depending on size

½ pound Rays Country Ham*
½ pound favorite breakfast sausage (hot or mild)

12 ounces pimento cheese (store bought or your own)

2 ¼ cup Bisquick baking mix

¼ teaspoon garlic powder
¼ cup minced chive

 Preheat oven to 400F.
Line 2 baking pans with parchment.
Cut ham into small pieces and pulse in processor until consistency of the sausage.

Put the ground ham in a large bowl and add remaining ingredients.  Mix well. (We like to do this by hand to make sure everything is evenly blended together. Plus, it’s fun!)
Pinch into ¾”-1” balls and place on parchment making sure not to crowd.  Bake 16-18 minutes until firm and lightly browned.  Cool on wire rack. 

Store refrigerated in airtight container.

 Freezing:  You can freeze these once cooked. Make sure they are cool when placed into airtight container. They can be gently heated in a microwave at 30 second intervals until hot.  Or, place on a baking pan and heat in 350° oven just long enough for the balls to get as warm.

You can also make the balls and freeze uncooked.  Flash freeze the balls on a pan. Once frozen, place into a zippered bag or container to take out as few or as many as you need. Let thaw on baking pan while oven preheats, then cook as above. They will take a bit longer if still slightly frozen.

 *Note:  You can use 1 lb. of ham and omit the sausage if preferred.

Created by North Carolina’s renowned Home Economist/Recipe Creator
Wendy Perry
Exclusively for Rays Country Ham Company LLC