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 (it's so expensive anyway), so I decided I'd make these completely from scratch with my own flour blend.
Here's What You'll Need to Make Sausage Balls
- Kim’s gluten free all purpose flour blend – a storebought blend may be substituted, but has not been tested.
- Cheddar cheese – I like to grate my own cheddar cheese, but pre-shredded cheese can be used in a pinch.
- Sausage – I use Jimmy Dean All Natural breakfast sausage, which is gluten free.
Gluten Free Sausage Balls are So Easy to Make!
Whisk together dry ingredients in a large bowl.
Add sausage, butter, and cheese and knead until a thick “dough” forms. Get in there with your hands (the best kitchen tools)!
Roll into balls between your palms.
Place about 2 inches apart on parchment-lined baking sheet.
Bake at 375 F for 15-20 until light golden brown. Serve warm or at room temperature.
Sausage Balls FAQs
Yes! You can try any of the flavored breakfast sausages (sage, maple, etc) or even bulk Italian sausage. Mexican chorizo would make great spicy sausage balls.
I personally like to use sharp cheddar cheese (hand shredded), but Monterey jack, Colby or Colby jack, or even pepper jack would work perfectly as well.
You can bake them and keep them in the fridge for 3-4 days or freeze them for up to 3 months. You can also freeze sausage balls unbaked and bake from frozen (adding 5-7 minutes to the bake time).
- Dairy free? Use a dairy-free butter alternative, such as Earth Balance sticks, and dairy-free shredded cheese, such as Field Roast Creamy Original Chao Shreds.
- Vegan? You could try subbing the sausage with a vegan sausage, such as Impossible Foods Plant-Based Savory Sausage.
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 Party Food
- Gluten Free Veggie Pizza
- Gluten Free Ritz Style Crackers
- Easy Cheesy Pizza Dip
- Gluten Free Ham and Cheese Crescent Rolls
- Gluten Free Baked Brie
- Puff Pastry Cheese Straws
- Tomato Crostini with Bacon (Gluten Free or Not)
- 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
- 420 grams Kim's gluten free flour blend (3 cups)
- 1 tablespoon baking powder
- 1½ teaspoon salt
- 169 grams butter, softened (¾ cups)
- 453 grams pork sausage, raw (one pound)
- 282 grams sharp cheddar cheese, shredded (10 oz)
- 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 parchment-lined 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.