Tis the season of office parties, family gatherings, and having friends over for supper. And I don’t know about you guys, but all too often these Holiday Festivities are gosh darn FULL of GLUTEN.
And not just crackers or cookies, but the classic holiday favorites that you may have previously loved.
One of my favorites: Sausage Balls.
Maybe it’s a Southern thing, but I stinkin’ LOVE Sausage Balls! Pork, Cheese….what’s not to love?
When I first saw Gluten Free Bisquick, I instantly thought of Sausage Balls.
My friends, that was a smart thought!
Gluten Free Sausage Balls are a cinch to make and are positively delicious! Serve them with a honey mustard dipping sauce and friends, you’re in heaven!
Gluten Free Sausage Balls
1 pound ground sausage (I suggest using Spicy – it gives the recipe a real depth in flavor)
1 cup Gluten Free Bisquick
1 block (8 oz) extra sharp cheddar (I used Cabot)
1/4 cup chopped chives (You could use scallions, but I would mince)
1/2 to 3/4 cup milk (Start with 1/2 and see if you need a bit more liquid to get the ingredients to meld)
Start by handmixing all the ingredients in a large bowl. You want to get the ingredients fully incorporated, so this may take a few minutes. I started out with 1/2 cup milk but had to add another 1/4 cup to get all the gluten free Bisquick to meld.
Yes, your hands will be disgusting. It’s worth it!
Roll the dough into small one inch balls, and place on a greased cookie sheet. I suggest a cookie sheet with raised sides if you have it. The sausage will express a bit of grease, so you don’t want it to leak in to your oven.
Bake the balls at 350 degrees for 25 to 30 minutes. You want the balls to be golden brown on top without burning the bottoms. So check it at 25 minutes and if you can go an extra 5 minutes do it.
Serve hot! And….with mustard. I’m telling you. Delicious.
The best part of this recipe? You can prep ahead of time!
You can make the “dough” a few days ahead of time and keep it in the fridge. You can even roll out the balls and freeze them!