5 from 3 votes
Jalapeno Pimento Sausage Bombs
Jalapeno Pimento Sausage Bombs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

These Jalapeno Pimento Sausage Bombs were an absolute hit the first time I ever made them. They are oh so creamy and have the perfect amount of spice! They will forever be on my appetizer list!

Course: Appetizer
Cuisine: American
Servings: 12 Bombs
Author: Bite Sized Kitchen
  • 1 Tube Pillsbury Grands! Buttermilk Biscuits
  • 3/4 lb Sweet Italian Sausage
  • 1 8 oz. Package Cream Cheese
  • 1 4 oz. Can Diced Jalapenos (Fire Roasted)
  • 1/2 Jar Sliced Sweet Pimentos (plus 1 tbsp. reserved liquid)
  • 1 Tsp. Fennel
  • 2 Tbsp Olive Oil
  1. Remove sausage from casing and brown in a saute pan with oil over medium high heat.

  2. Add fennel and chop up with the flat end of a spatula. Scrape up brown bits. Do not burn!

  3. After browned, remove from heat and allow to cool slightly.

  4. While waiting, pull apart the biscuit layers and place as many as you can into your greased muffin tin. (I was able to pull 3-4 layers from each biscuit and used 4 biscuits. Refreeze any unused biscuits.)

  5. Chop up pimentos then add them to a mixer along with 1 tbsp of the pimento liquid. Add half of the can of diced jalapenos and your cream cheese. (If you don't want your bombs too hot, add less jalapenos.)

  6. Drain the grease from the sausage and add it to the mixer. 

  7. Mix until combined. 

  8. Add a spoonful of mixture into each biscuit cup. Bake at 350 F for 18-20 minutes or until golden brown.

Recipe Notes

Party Tips*

Bake ahead and freeze! These can then be warmed up in the oven at 350 F for about 10 minutes depending if they are frozen or not.

If I do this, I will usually under bake them by a few minutes to make sure they do not dry out next time I throw them in the oven.

Add some diced pimentos on top before baking for some added color.