Gluten Free Sausage Balls

Gluten Free Sausage Balls

Made with our homemade Bisquick-style blend, good quality sausage and mild grated shallts, these gluten free sausage balls, these gluten free sausage balls will bring back memories!

Sausage balls on trayNow it’s not like these gluten free sausage balls are going to replace your Thanksgiving turkey or anything, but they sure would dress up that holiday table.

Bowl of cheese and bowl of sausage on wooden surface

Just a few ingredients, no Bisquick required thankyouverymuch, I like to make these with grated shallots since they’re so mild, but still packed with flavor. How do they do that? 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.

Raw sausage balls on a tray

The secret? Be sure you use good quality pork sausage (duh, I know), but also be sure you roll the balls really really tight. Otherwise, they tend to separate during baking. They still taste great, though.

Sausage balls on black suraface

But we do eat with our eyes, too, right?

Like this recipe?

Prep time: Cook time: Yield: About 24 pieces (depending upon size)


1 cup (140 g) basic gum-free gluten-free flour blend

1 teaspoon baking powder

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked Spanish paprika (optional)

8 ounces sharp yellow cheddar cheese, grated

2 medium-size shallots, peeled and grated

4 tablespoons unsalted butter, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

1 pound gluten-free bulk sweet Italian pork sausage (or regular sweet Italian sausage, casings removed)


  • 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 flour blend, baking powder, salt, 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, butter, and egg, and mix to combine well. Add the sausage, mix, and then knead with your hands to bring the mixture together.

  • Roll the mixture very tightly into balls about 1-inch in diameter, and place about 1 inch apart from one another on the prepared baking sheet. After rolling all of the balls, press each of them together again in the palm of your hand, and roll again into a round to make sure they are pressed together tightly or they will separate during baking.

  • Place in the center of the preheated oven and bake until golden brown and cooked through (about 25 minutes). Remove from the oven and allow to cool briefly before serving.



P.S. Have you read any of the Bread Memories Giveaway Contest comments? If I only tear up every other entry, I consider myself strong as an ox. I can’t wait to give those memories all back to you in Gluten-Free on a Shoestring Bakes Bread!

Comments are closed.

  • Lynn A. Decker
    November 13, 2013 at 7:51 PM

    Happy Birthday, Nicole! I always look forward to your posts. These look deeeeeeeeeeelicious!

  • Linda
    November 13, 2013 at 1:40 PM

    I’m quite sure these would be great for those of us who are Dairy free made with Daiya “cheese” and Earth Balance as a sub for the butter! I can’t wait to try these Nicole! They look delicious and easy to make to boot! — Linda

  • Mare Masterson
    November 13, 2013 at 1:17 PM

    Haaaaaaaaaaaaaaaaaa ppy birthday to you WOO, happy birthday to you, happy birthday dear Nicole, haaaaaaaaaaaaaaaaaaaaaaaa ppy birthday to you WOO!

  • Krista
    November 13, 2013 at 10:36 AM

    Happy Birthday !!!! Hope your day is Fantastic!!!!!

  • Jennifer Sasse
    November 13, 2013 at 10:12 AM

    Yum – I make my own homemade GF sausage so I can try my recipe with this one- Yahoo! and yes – 245! that number alone is so freakin’ awesome. love it.

    • November 13, 2013 at 10:15 AM

      You do, Jennifer? Your own sausage? *wow* Must be deeeeelicious. If you win the Nicole Day contest, I’m bringing a fork. By the way, I didn’t realize that the link to the comments on the Bread Memories post brought up the number of comments until you said “245.” Then I started looking everywhere for 245. What’s 245? Did she mean 2:45 pm? Then … I got it. ;)

      • Donia Robinson
        November 13, 2013 at 12:10 PM

        Plus she works full time. How does she do it? She must be full of awesomeness. I imagine she has a pet unicorn.

        • Donia Robinson
          November 13, 2013 at 5:11 PM

          And if we’re continuing on the Seinfeld theme, maybe it should be the “Day of Nicole” (like the Summer of George).

  • AllieBoBallie
    November 13, 2013 at 9:55 AM

    A perfect treat for Festivus!

    • November 13, 2013 at 10:14 AM

      That’s just what I was saying, Allie! ;)

  • JoAnn C.
    November 13, 2013 at 8:50 AM

    A very HAPPY BIRTHDAY to you, and many wishes that your day is as special as you are.
    xoxo JoAnn

    • Donia Robinson
      November 13, 2013 at 9:50 AM

      It’s your birthday, Nicole? Happy birthday!!!!

      • Jennifer Sasse
        November 13, 2013 at 10:10 AM

        WHAT??? happy birthday friend! xoxox

        • November 13, 2013 at 10:12 AM

          Thanks, ladies! I’m afraid I’m not a very happy birthday person. It’s not the age that ever bothers me (41 today). It’s the … well I’ve got baggage. In the grand scheme, it’s more like a carry-on, but still. Thank you for the warm wishes though! :)

        • Donia Robinson
          November 13, 2013 at 12:08 PM

          I dislike birthdays as well. But at least have a really nice meal and dessert and don’t worry about the calories. That’s generally my treat. ;)

  • clint
    November 13, 2013 at 8:46 AM

    I am unable to drive and find it hard to find someone to drive me 60 miles to the stores to find GF Gum free flour can I order one that you know of …does this flour also work in cake recipes

    • November 13, 2013 at 8:47 AM

      Hi, Clint, please click on the link in the post that will show you how to use the 3 individual flours necessary to make the gum free blend.

    • November 13, 2013 at 1:47 PM

      Hi, Clint, please click on the link in the post that will show you how to use the 3 individual flours necessary to make the gum free blend.

      • Jennifer S.
        November 13, 2013 at 3:11 PM

        And then you can order all these flours online and have them shipped directly to your home – hopefully this will help. Nuts.com or Amazon.com are great resources.

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