This post may contain affiliate links. Please read our disclosure policy.
Made with our homemade GF pancake blend, good quality sausage and mild grated shallots, these gluten free sausage balls will bring back memories!
Table of Contents
Why is this the best gluten free sausage balls recipe?
It's not like these gluten free sausage balls are going to replace your Thanksgiving turkey or anything, but they sure would dress up a holiday table. Or make a perfect nibble for brunch, or the big game.
You'll need just a few basic gluten free pantry-style ingredients, and are ready in about half an hour. This gluten free appetizer recipe is also super adaptable, so you can really make it your own with your favorite flavors.
Why choose shallots over yellow onions?
I like to make these with grated shallots since they're so mild, but still packed with flavor.
When I have a choice in the onion family, shallots are the one I pick more often than not. But you can use a small yellow (or even red) onion, too, if that's what you have on hand. These really aren't very fussy.
Top tips for making perfect gf sausage balls
The recipe really says it all, but since I want to make sure you're in love with your very first batch of these gf sausage balls, here are a few things to keep in mind as you whip up these delicious bites.
What's the best sausage to use for this simple gluten free appetizer?
Above all else, make sure the sausage you use for this recipe is reliably gluten free. Most sausages sold in the U.S. are safely gluten free, but you must be careful to read labels and otherwise ensure there aren't any gluten-containing fillers in your meat.
Once you're sure that your sausage is gluten free, you can concentrate on flavors. I like mild, mellow sweet Italian pork sausage best here, but if you love spice, then use the hot stuff!
Bulk sausage meat, which has no casing, is somewhat easier to work with, since you don't need to squeeze the meat out. But of course it's not a big deal to remove the sausage meat from the casing.
You can also make this recipe with homemade gluten free sausage, which is the easiest way to control the flavor of your gf sausage balls. One of my children hates fennel, which is commonly in sausage, but if you make your own you can leave that out!
What's the best cheese to use in this sausage ball recipe?
The best cheese to use in this recipe is a sharp cheddar. I usually prefer a white cheddar, so the sausage balls are less orange, but of course the color doesn't matter.
You can also use any other semi-hard cheese that melts properly in the oven. Avoid a hard cheese like any form of Parmesan, which won't melt into the appetizer enough during baking.
Can I make almond flour sausage balls instead of using the gf pancake mix?
You can try replacing the gluten free pancake mix in this recipe with the dry ingredients from our recipe for almond flour pancakes (it's a combination of almond flour and tapioca starch). It's a bit of a risky swap, though, because almond flour is a high-fat ingredient.
The almond flour will be much less effective than the rice flour blend pancake mix at absorbing oil from the sausage and cheese as the sausage balls bake in the oven. You may want to use a bit less almond flour and a bit more tapioca starch/flour to compensate. It will take some experimentation!
Can I freeze gluten free sausage balls?
Yes! You can freeze these sausage balls raw, or after baking. But I much prefer them frozen raw, after which you can let them defrost in the refrigerator before baking.
How to store gf sausage cheese balls
These gluten free sausage balls are delightfully crispy on the edges when they come out of the oven, so it's best to serve them right away. But if you'd like to make them ahead of time, I recommend baking them for 18 minutes and then keeping them in a 250°F oven (or even lower) until you're ready to serve them.
If you need to store any leftovers, I'd freeze them, then sprinkle with water before defrosting and reheating them. It will give them a chance to crisp back up.
Roll 'em tight
Be sure you roll the balls really tight between your palms. Otherwise, they tend to separate during baking. They still taste great, though.
Moisten your hands
Sausage meat is very sticky, especially as it begins to warm. I suggest rinsing your hands as necessary, and working with the mixture with moistened hands so you get a smooth finish as you roll the sausage balls into, well, balls!
How to make the perfect dip for sausage balls
These sausage balls have so much rich, satisfying flavor, which is why we love them. If you find that sausage is a bit heavy, try brightening up the dish by serving it with a creamy dip.
I love to add Sriracha to pretty much anything creamy, from mayonnaise to sour cream to Greek yogurt. Here, I've used sour cream with plenty of spicy Sriracha and a bit of Smoked Spanish paprika for color and depth of flavor.
FAQs
Can I make gluten free sausage balls without Bisquick?
Yes! This recipe is written to be made with 3/4 of a recipe of our homemade gluten free pancake mix, or your favorite packaged gluten free pancake mix.
But if you'd prefer to make just the right amount of our homemade gf pancake mix, whisk together the following, and then proceed with the recipe as written:
- 1 1/8 cups (158 g) basic gum-free gluten free flour blend (105 grams superfine white rice flour + 34 grams potato starch + 19 grams tapioca starch/flour)
- 1 heaping teaspoon baking powder
- Scant 1/4 teaspoon baking soda
- Scant 1/2 teaspoon kosher salt
- 1 1/2 tablespoons (18 g) granulated sugar (optional)
Why won't my sausage balls stick together?
Try moistening your hands when working with the raw mixture, and squeeze the portion tightly in one palm. Then, roll more gently into a round.
Why are my sausage balls flat?
If you used a very melty cheese, like mozzarella, your sausage balls won't hold their shape as well. Try a semi-hard cheese like cheddar, Gruyère, or Asiago.
What goes with gf sausage balls?
Try serving your sausage balls with other gluten free appetizers. With a simple dinner salad, they make a nice meal. You can also serve them alongside a simple warm gluten free pasta salad.
Make a dinner or brunch out of them by serving them on some gluten free French bread as sausage meatball sandwich. Spread the dipping sauce on both sides of the bread.
Can you refrigerate sausage balls before cooking?
Yes! You can make the whole mixture and wrap it securely and refrigerate it for as long as the sausage meat stays fresh (check the date on the package before you discard it).
You can also shape the mixture into sausage balls and refrigerate them shaped. Place them in a sealed container in the refrigerator until you're ready to bake them.
Substitutions for gluten free sausage balls ingredients
If you have additional dietary restrictions, I'd like to try to help you make this recipe work for you. Here are my best educated guesses for what ingredients can be substituted and how, if they can.
Can you make these gluten free sausage balls dairy free, too?
Since one of the main ingredients in these gluten free sausage balls is grated cheese, making this recipe dairy free would not be easy. In place of the melted butter, you can easily use your favorite vegan butter or even Earth Balance buttery sticks.
In place of the grated cheddar cheese, you can try using Daiya or Violife brands dairy free cheese alternatives. I recommend buying a block and shredding it yourself, since that seems to produce a better result.
In place of the sour cream in the dipping sauce, try your favorite vegan sour cream replacement. Or strain some plain nondairy yogurt until it's the consistency of sour cream, and use that.
Gluten free egg free sausage balls
There's only 1 egg in this recipe, so I think you should be able to replace it with a “chia egg.” Just combine 1 tablespoon ground white chia seeds with 1 to 2 tablespoons lukewarm water in a small bowl, and allow it to gel.
Can you make gluten free sausage balls without meat?
I actually think it might be worth a try to make this recipe without actual meat. I like Impossible Burger ground beef alternative best, if you can find it!
How to make gluten free sausage balls, step by step
Gluten Free Sausage Balls
Ingredients
For the sausage balls
- ¾ recipe (190 g) gluten free pancake mix, (See Recipe Notes)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked Spanish paprika, optional
- 8 ounces sharp cheddar cheese, yellow or white, grated
- 2 medium-size shallots, peeled and finely grated
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
- 1 pound gluten-free bulk sweet Italian pork sausage, or regular sweet Italian sausage, casings removed
For the (optional) dipping sauce
- ½ cup (128 g) sour cream
- 2 tablespoons Sriracha
- ½ teaspoon smoked Spanish paprika
- ⅛ teaspoon kosher salt
- ½ teaspoon dried parsley flakes
For serving (optional)
- Chopped or torn fresh flat-leaf parsley leaves
Instructions
- Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.
- In a large bowl, place the pancake mix, pepper and optional paprika, and whisk to combine well.
- Add the grated cheddar cheese, and toss to coat the cheese in the dry ingredients.
- Add the grated shallots, melted butter, and beaten egg, and mix to combine well. Add the sausage, and tear it into rough chunks with moistened fingers.
- Using a large spoon, mix the sausage into the grated cheese and dry ingredient mixture until everything is evenly distributed. Press down on the mixture with the bowl of the spoon to break up the sausage properly.
- Using two teaspoons or your clean, moistened hands, scoop or pull off pieces of the mixture that are each about 1 1/2 tablespoons in volume. Place the pieces about 1 1/2-inches from one another on the prepared baking sheet.
- Again, using your clean, moistened hands, roll each portion very tightly into rounds about 1-inch in diameter. Return them to the baking sheet.
- Be sure to roll the balls tight, pressing them together all the way to the center. Otherwise, they tend to separate during baking.
- Place the sausage balls in the center of the preheated oven. Bake for about 25 minutes or until golden brown and cooked through.
- Remove the baking sheet from the oven and allow the sausage balls to set briefly before serving.
- While the sausage balls are cooling, place all the (optional) dipping sauce ingredients in a medium-size bowl. Whisk vigorously until well-combined.
- Sprinkle the sausage balls with the (optional) chopped parsley, and serve warm with the dipping sauce.
Video
Notes
This forgiving recipe can be made with 3/4 of a recipe of our homemade Bisquick-style gluten free pancake mix, or your favorite packaged gluten free pancake mix. To make just the right amount of our homemade gf pancake mix, whisk together:
- 1 1/8 cups (158 g) basic gum-free gluten free flour blend (105 grams superfine white rice flour + 34 grams potato starch + 19 grams tapioca starch/flour)
- 1 heaping teaspoon baking powder
- Scant 1/4 teaspoon baking soda
- Scant 1/2 teaspoon kosher salt
- 1 1/2 tablespoons (18 g) granulated sugar (optional)
Nutrition information is automatically calculated, so should only be used as an approximation.
Starting to try and incorporate more gluten-free recipes into my diet due to an auto immune disease, not celiac.
I love breakfast, I love A Mcgriddle and these dip in just a little bit of pure maple syrup are absolutely perfect.
I did use salted butter and they are just fine & just a regular sweet onion, I don’t keep shallots on hand. I temped them at about 170° when I took them out at the stated time so would probably cook them a little less so they cook at 160° to 165° and let the residual heat cook them the rest of the way. I used a #40 cookie scoop (1.6T) for more accurate measurements when making the sausage balls
Merry Christmas from London, UK!
I would like to make these amazing looking sausage balls today for eating tomorrow for Christmas Day snacking. We often had sausage balls as kids and now I’m coeliac am so happy to have found a gf recipe!
Can I re-heat the balls to eat tomorrow? Or part cook them today and finish the cooking tomorrow?
Thank you!
Yes, you can definitely do that, Lily. I would cook them nearly all the way, then let them cool to room temperature, refrigerate, then let come to room temperature before finishing baking right before serving.
Hello,
Merry Christmas✝️
Quick question???
When I put together the recipe was I right to not precook the sausage? The reason I’m asking is after I baked them for almost 30+ minutes the inside was still pink🧐 My husband was concerned that they were still raw….. they were brown and crispy on the outside but not sure about the inside.
HELP!!
I doubled the batch so I froze the remainder until I can figure out what to do.
Thank you
Hi, Jeannie, Correct the instructions correctly don’t include any instruction to precook the sausage. Everyone’s oven is different, which is why cooking times are always approximate. It sounds like your sausage balls needed more time to cook all the way through.
Alrighty… I am making more of the recipe today. I’m hoping for a better turnout this time…☺️
Wish me luck🤞🏻
The other thing you can do is temp them. They should be an internal temperature between 160° and 170°
Best sausage balls ever! These are light and airy and very moist. Not dry like some recipes I tried. I used my 1 to 1 flour and added the baking powder, baking soda,etc listed in your post. My husband and I made these together yesterday while it snowed outside. It was a beautiful day topped off with these fabulous sausage balls. My husband loved them. Thank you for creating this recipe.
So glad to hear it, Patti! You certainly paint a beautiful picture. We just got our first real snowfall of the year, and it’s beautiful. All we’re missing are sausage balls. :)