Put these gluten free sausage balls on your party food table and watch them disappear. Cheese and sausage combine to make the perfect savory bite!
I used to love sausage balls back in my BC days (before Celiac) and though there are several recipes out there using gluten free Bisquick, I never buy the stuff. I have enough flours at home that I don’t need to add another one to the mix, so I decided I’d make these completely from scratch with my own flour blend.
How to Make Gluten Free Sausage Balls
It’s really easy to make sausage balls. Just a few ingredients stand between you and the best little party food:
- Make a simple homemade version of gluten free Bisquick, or substitute store bought Bisquick (affiliate link). My homemade version consists of my gluten free all purpose flour blend, baking powder, salt, and butter.
- Add sausage. I use Jimmy Dean regular breakfast sausage. It’s labeled gluten free.
- Add cheddar cheese. You can use pre-shredded or shred your own.
Can Sausage Balls be Made in Advance?
Yes! They can be made about 3 days in advance if you’re storing them in the refrigerator. If you want to make them way ahead, store them in a ziptop bag in the freezer for up to 3 months. To serve, allow them to thaw on the counter (it shouldn’t take more than an hour) and pop them in a 350-degree F oven for 5-7 minutes.
Variations
I love the original sausage balls, but if you’re looking to change things up a bit, here are some ideas:
- Sausage: Want to change up the sausage? Use Italian sausage. Or Mexican chorizo! Just make sure your brand is gluten free.
- Cheese: Don’t care for cheddar? Use monterey jack. Or mozzarella. Colby or colby jack. Pepper jack would be great, too!
- Add ins: Chives, parsley, cayenne pepper, black pepper, paprika–you name it! Be your own chef!!
More Game Day Food
- Gluten Free Veggie Pizza
- Gluten Free Ritz Style Crackers
- Easy Cheesy Pizza Dip
- Gluten Free Baked Brie
- Puff Pastry Cheese Straws
- Gluten Free Crostini Two Ways
- Gluten Free Hawaiian Round Bread with Ham Dip
There’s not much more to say because gluten free sausage balls are just so easy and so yummy. Crunchy and cheesy on the outside, soft and savory on the inside. I bet you can’t eat just one!
Gluten Free Sausage Balls
Ingredients
- 3 cups (420 g) Kim's gluten free flour blend
- 1 tbsp baking powder
- 1½ tsp salt
- 1½ sticks (¾ cup or 169 g) butter, softened
- 1 pound (453 g) pork sausage, raw
- 10 ounces (approx 2½ cups or 282 g) sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375° F. Line two baking sheets with parchment paper or silicone baking mats.
- Combine dry ingredients in a large bowl or the bowl of a stand mixer. Add the rest of the ingredients and mix until completely combined.
- Roll into balls about the size of a large walnut (1½ inches) and place on baking sheets. Bake for 18-20 minutes, or until very lightly golden brown. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.
- To reheat, thaw at room temperature and place in a 350° oven for 5-7 minutes.
So good! I could eat so many of these.
I HAVE eaten so many of them! Haha!!
Really good!
Thanks!
Which of your flour mixtures should be used for this one? The all purpose or the bread flour?
All purpose 🙂
Does the sausage go in raw and cook in the oven?
Yep 🙂
OMG! I can’t believe I just found this! Just yesterday I was trying to find a gf baking mix so I could try to modify my sausage balls for Christmas. Now I’m so thankful I couldn’t find any. Not only do I not have to deal with the sandy bland of store-bought crap, but these actually look easier and less labor intensive than mine.
I should have known you would have a recipe! Can’t wait to make them!
Haha! Thanks, Denel!! Hope you like them 🙂
Hi I came onto your demo of making apple turnovers and was very impressed with the end result. As the demonstration had started, I would like to know where you got or the recipe for the flaky pastry, I have hard trouble finding a good recipe with nice results. I live I. Australia …..also I do not have a website is that a problem.
Hello, Jan! You probably saw my video on YouTube and the recipe link is always below the video (for future reference), but I’ll go ahead and give you the link for the puff pastry recipe now: https://www.letthemeatgfcake.com/glorious-gluten-free-puff-pastry/
Hi I am making these sausage balls for an appetizer for Thanksgiving. I recently made the gf bisquick recipe with sausage, gf bisquick (3 cups!) and cheddar cheese, but they were on the dry side. If I use gf bisquick with this recipe, do I skip the baking soda & salt (since they’re already in the boxed mix) and just add the butter to the gf bisquick, sausage & cheese mixture?
Thank you,
Megan 🙂
Hi I am making these sausage balls for an appetizer for Thanksgiving. I recently made the gf bisquick recipe with sausage, gf bisquick (3 cups!) and cheddar cheese, but they were on the dry side. If I use gf bisquick with this recipe, do I skip the baking powder & salt (since they’re already in the boxed mix) and just add the butter to the gf bisquick, sausage & cheese mixture?
Thank you,
Megan 🙂
I’m assuming, but I haven’t tried it myself with store bought gf bisquick.
I made them and they were delicious! Gf bisquick, butter, cheese and sausage 👍Now I’m all ready for Thanksgiving! Thanks for the recipe!
Another winner! Just made these for our Christmas Eve appetizer spread and they’re delicious! I used 420 g of Better Batter because I was running low on one of my Kim’s Flour Blend ingredients. The dough was a bit dry and crumbly, so I added a few Tablespoons of milk until it started adhering. My (gluten eating) 20-yr-old said they taste just like the “regular” sausage balls with gluten. It’s so nice to finally be able to taste these after years of watching everyone else eat them. Thanks for all that you do, Kim! Merry Christmas to you and yours 🙂
Thanks so much, Keeks! So glad you enjoyed them!! Merry Christmas 🥰🎄