My mother-in-law, Jeanie, (hi Jeanie!) gave me this recipe because the guys in the family like to eat these while watching sports. Namely March Madness.
The 2 ingredients that I needed to substitute were bisquick and 4 C shredded cheese. The bisquick was easy because I just used the dry ingredients from my biscuit recipe. Is it just me or is that the most versatile recipe ever??? There is a gluten free bisquick available now, but I didn’t have any on hand. If you use the gf bisquick, I would recommend using 2 C, but this is just a guess.
The other thing to substitute was the cheese. Now that’s a problem. I looked up other dairy free sausage ball recipes and they just used casein free cheese. I don’t like fake cheese. I just don’t. So, I used 2 eggs as a binder instead of cheese. Worked perfect and the guys LOVED THEM! So here’s my recipe:
*I didn’t think of it at the time, but next time I will add a few tablespoons of nutritional yeast to add some cheesiness 🙂
- 2 lbs. sausage (1 lb regular & 1 lb. of hot recommended but not required)
- 2 C blanched almond flour, honeyville brand
- 1 C tapioca flour
- 1½ t baking powder
- ½ t xanthan gum
- 2 T sugar
- 1½ t salt
- ½ t garlic powder
- ½ C finely chopped onion
- ½ C finely chopped celery
- 2 large eggs
- Preheat oven to 375 degrees.
- When I made these I had 1 lb of all-natural, nitrate free sausage and 1 lb. of Jimmy Dean sausage. Can you believe the difference in the picture below?? By the way, the light colored one is the all-natural one 🙂 Heat you sausage in the microwave about 20 seconds so it's easier to work with.
- Whisk together all of the dry ingredients.
- Finely chop the onion and celery. I had huge chunks of veggies in my sausage balls. I recommend finely chopping your veggies or even using a food processor.
- Add in the veggies, eggs, and sausage to the dry ingredients and mix well. I have no pictures of this because the best way to mix is by hand. This gets messy. Real messy.
- Form into small balls on a baking sheet. Don't make them too large, about ½ Tbsp. size will do. Otherwise they will burn on the top and not cook through like my first batch 🙂
- Bake 20 minutes or until done.