Gluten Free And Dairy Free Sausage Balls Recipes

GLUTEN FREE, DAIRY FREE SAUSAGE BALLS

Steps:

• Preheat your oven to 350 degrees.
• In a large stand mixer with paddle attachment, dump in the sausage and cayenne pepper. Mix until well blended.
• Add in the Daiya shreds and mix until combined.
• One cup at a time, add in the Pamela's baking mix and stir until well combined.
• On prepared baking sheet with parchment paper or a silicone mat, roll mixture into balls (about 1 to 1.5 inches diameter). I got maybe 30 out of this batch.
• Bake for 15 minutes.

GLUTEN FREE SAUSAGE BALLS

Steps:

• 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.

GLUTEN-FREE AND DAIRY-FREE SAUSAGE BALLS

Steps:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the gluten-free baking flour, baking powder, salt, nutritional yeast, baking soda, thyme and melted ghee. Stir until it turns into a crumbly, dough-like texture.
• Using your hands, add the pork sausage into the bowl by breaking into smaller pieces. Continue to use your hands to work the pork into the flour mixture until evenly combined.
• In a small bowl, whisk together the egg, creamer and dijon until well combined. Pour into the sausage mixture. Using the back of a fork, work the contents in the bowl (by stirring and mashing) until they are well combined.
• Using a small cookie scoop (about 1 tbsp) drop sausage ball mixture onto the prepared baking sheet. Using damp hands, go back through and roll into balls.
• Place in the preheated oven and cook until the pork is cooked through, about 15 minutes.
• Remove from oven and enjoy!

GLUTEN-FREE SAUSAGE CHEESE BALLS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
• Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping.

PALEO SAUSAGE BALLS (GLUTEN & DAIRY FREE)

Steps:

• Preheat the oven to 400 F and line a baking sheet with parchment paper.
• Using a large mixing bowl, combine the pork, almond flour, tapioca starch, nutritonal yeast, and seasonings.
• Fold in the eggs and stir until fully combined.
• Using a meatball scoop (or your hands) scoop out small meatballs. Roll with your hands to make them even and place on the baking sheet, evenly spaced.
• Bake in the preheated oven for 30-35 minutes or until fully cooked through.
• Serve warm as an appetizer with a creamy sauce like honey mustard.