Gluten Free Sausage Balls
Rich, smoky gluten free sausage balls, packed with sharp cheddar and just enough gf pancake mix to hold them together, are the appetizer that everyone loves!
Ingredients
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.
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Continue Reading at Glutenfreeonashoestring →Chef's Notes
For the gluten free pancake mix.This forgiving recipe can be made with 3/4 of a recipe of our homemade gluten free pancake recipe, 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)
Originally published in 2013. Photos, text, video new; recipe updated to use gluten free pancake mix and include dipping sauce.
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Reviews from the Original Source
These were AWESOME! The only change I made was substituting a diced scallion for the shallot becase thats what I had on hand. I made the dipping sauce but it was too spicy for the kids so I added sour cream to half of it and it was sssoooo good!
Thank you for adding the pancake mix recipe, too. I am very sensitve to something in most "mixes" and can only use King Arthur Cup for Cup without negative side effects and this allows for keeping it edible for me. I use your recipes often and find them to be reliable, easy, and delicious.
My daughter, grandson and myself made your gluten free sausage balls. They came out wonderful! I also love, love, love that you have a tab for making a double recipe. Saved us so much time figuring it out, afraid we would get it wrong. Next I'm trying your corn bread recipe. Thank you for what you do for the bakers of the world!
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
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.
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