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!
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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).
Substitutions
- 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.
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 Party Food
- Gluten Free Veggie Pizza
- Gluten Free Ritz Style Crackers
- Easy Cheesy Pizza Dip
- Gluten Free Blue Cheese Bites
- 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
- Hot Mushroom Dip with Bacon
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
- 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)
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 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.
Keeks says
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 🙂
Kim says
Thanks so much, Keeks! So glad you enjoyed them!! Merry Christmas 🥰🎄
Megan Sevart says
I made them and they were delicious! Gf bisquick, butter, cheese and sausage 👍Now I'm all ready for Thanksgiving! Thanks for the recipe!
Megan Sevart says
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 🙂
Kim says
I'm assuming, but I haven't tried it myself with store bought gf bisquick.
Megan Sevart says
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 🙂
Jan Beaton says
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.
Kim says
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/
Denel Wardell says
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!
Kim says
Haha! Thanks, Denel!! Hope you like them 🙂
Sara Turner says
Does the sausage go in raw and cook in the oven?
Kim says
Yep 🙂
Gillie says
Which of your flour mixtures should be used for this one? The all purpose or the bread flour?
Kim says
All purpose 🙂
Mary Ocamb says
Really good!
Kim says
Thanks!
Lisa says
This is the first recipe of yours I've tried - WINNER. I bought all the ingredients for both of your flour blends, AP and Bread, and mixed them so they are ready to use for any of your recipes (I've already saved several). I love this one. I am excited to try others (the breads, especially).
Kim says
Awesome! These are one of my favorites from way back. I can't wait for you to try the breads!!
Wendy Jensen says
So good! I could eat so many of these.
Kim says
I HAVE eaten so many of them! Haha!!