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!

Gluten Free Sausage BallsNow 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.

Gluten Free Sausage Balls

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.

Gluten Free Sausage Balls

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.

Gluten Free Sausage Balls

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!

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