If there is one appetizer that disappears first at every party, it is the sausage ball.
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These gluten free sausage balls are dangerous. They are savory, cheesy, and have that perfect bite—crispy on the outside, tender on the inside.
Unlike many gluten-free versions that turn out dry or crumbly, these stay moist thanks to a secret weapon: gluten-free pancake mix.
A Little Story About This Dish
Growing up, I used to watch trays of these golden nuggets circulate at holiday parties. I always had to pass.
Most recipes rely on Bisquick, which is full of wheat. I missed out on that specific mix of spicy sausage and sharp cheddar for years.
When I finally developed this recipe, I didn’t just want a “good enough” substitute. I wanted the real deal. When I brought these to a tailgate last month, my non-gluten-free friends ate them all before I could even grab a second one.
Get Ready to Cook!
What to Expect:
This is a high-reward, low-effort recipe. It’s mostly hands-on mixing and rolling.
Before You Begin:
You need to get your hands dirty. The only way to properly mix raw sausage and cheese into flour is by hand. Also, ensure your butter is melted but cooled. If it’s hot, it will cook the egg before it hits the oven.
The Heart of the Dish: Ingredients You’ll Need
We use pancake mix because it already has the leavening agents we need for a fluffy texture.
The Sausage Balls
| Quantity | Ingredient | Note |
| 3/4 recipe | GF Pancake Mix | ~190g (See notes for DIY mix) |
| 1/4 tsp | Black Pepper | Freshly ground |
| 1/4 tsp | Smoked Paprika | Optional, for depth |
| 8 oz | Sharp Cheddar | Grated (White or Yellow) |
| 2 medium | Shallots | Finely grated |
| 4 tbsp | Unsalted Butter | Melted and cooled |
| 1 large | Egg | Room temp, beaten |
| 1 lb | Italian Sausage | Bulk (no casings), Sweet or Hot |
The Creamy Dipping Sauce (Optional)
| Quantity | Ingredient | Note |
| 1/2 cup | Sour Cream | Full fat is best |
| 2 tbsp | Sriracha | Adjust for heat |
| 1/2 tsp | Smoked Paprika | Matches the meat |
| 1/8 tsp | Kosher Salt | |
| 1/2 tsp | Parsley Flakes | Dried |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for gluten free sausage balls that hold together perfectly.
Phase 1: The Mix
1. Heat the oven
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper. Do not skip the paper; cheese tends to melt and stick to metal.
2. Whisk the dry base
Grab a large mixing bowl. Whisk together the gluten-free pancake mix, black pepper, and smoked paprika.
3. Coat the cheese
Toss the grated cheddar cheese into the dry mixture. Use your hands to toss it until every shred of cheese is coated in flour. This prevents the cheese from clumping together later.
4. Add the wet ingredients
Pour in the grated shallots, the cooled melted butter, and the beaten egg. Mix it briefly.
5. Incorporate the sausage
Add the raw sausage meat. Break it into chunks as you drop it in. Now, go in with your hands (wet them slightly to prevent sticking). Squeeze and mash everything together until the flour is completely absorbed into the meat. It takes a minute of elbow grease.
Phase 2: Roll and Bake
6. Portion the dough
Scoop out portions roughly 1 1/2 tablespoons in size. You can use a spoon or a small cookie scoop. Space them out on your baking sheet.
7. The “Tight Roll” technique
This is the most important step. With damp hands, roll each portion into a ball. You must squeeze them tightly. Press them firmly toward the center.
Expert Tip: If you roll them loosely, they will flatten out or crumble in the oven. Compact balls stay round and juicy.
8. Bake
Place the tray in the center of the oven. Bake for 25 minutes. They should be golden brown on top and sizzling.
9. Cool and Serve
Let them sit on the tray for a few minutes to set. If you made the dipping sauce, whisk those ingredients together now. Sprinkle the balls with fresh parsley and serve warm!
Mastering the Dish: Pointers for Perfection & How to Store
Why Grate the Shallots?
Grating the shallots instead of chopping them releases their onion juice into the dough, adding moisture and flavor without leaving crunchy chunks of onion in your smooth sausage ball.
The Pancake Mix Hack
I use pancake mix because it contains baking powder, salt, and a bit of sugar. It mimics the flavor profile of traditional Bisquick recipes perfectly. Check the notes below if you need to make your own mix from scratch.
Storage
These store incredibly well. Keep leftovers in an airtight container in the fridge for 4 days. Reheat them in an air fryer or toaster oven to crisp them back up. Microwave reheating makes them soft (but still tasty).
Freezing
You can freeze these gluten free sausage balls raw or cooked.
- Raw: Freeze on a baking sheet, then transfer to a bag. Bake from frozen (add 5-10 minutes).
- Cooked: Freeze in a bag. Reheat in the oven at 350°F until hot.
Gluten Free Sausage Balls (Crispy & Cheesy)
- Total Time: 35
- Yield: 24 1x
- Diet: Gluten Free
Description
These Gluten Free Sausage Balls are the ultimate party appetizer. Made with savory sausage, sharp cheddar, and gluten-free pancake mix, they are crispy, cheesy, and incredibly easy to make.
Ingredients
¾ recipe (190 g) gluten free pancake mix (see notes)
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked Spanish paprika (optional)
8 ounces sharp cheddar cheese, grated
2 medium shallots, peeled and finely grated
4 tablespoons (56 g) unsalted butter, melted and cooled
1 large egg, at room temperature, beaten
1 pound gluten-free bulk sweet Italian sausage (casings removed)
— Dipping Sauce (Optional) —
½ cup sour cream
2 tablespoons Sriracha
½ teaspoon smoked Spanish paprika
⅛ teaspoon kosher salt
½ teaspoon dried parsley flakes
Instructions
1. Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the pancake mix, pepper, and paprika.
3. Add the grated cheddar cheese and toss with your hands until the cheese is fully coated in the dry mix.
4. Add the grated shallots, cooled melted butter, and beaten egg. Mix briefly to combine.
5. Add the sausage chunks. Using your hands, mix and mash the sausage into the cheese and flour mixture until everything is evenly distributed.
6. Scoop portions about 1 1/2 tablespoons in size. Place them on the prepared baking sheet.
7. With damp hands, roll each portion into a ball. Squeeze them TIGHTLY to ensure they hold their shape.
8. Bake for 25 minutes until golden brown and cooked through.
9. While baking, whisk together the dipping sauce ingredients (if using).
10. Allow the sausage balls to cool briefly on the tray before serving warm.
Notes
**Homemade Pancake Mix:** If you don’t have a boxed mix, whisk together: 105g superfine white rice flour, 34g potato starch, 19g tapioca starch, 1 heaping tsp baking powder, scant 1/4 tsp baking soda, scant 1/2 tsp kosher salt, and 1.5 tbsp sugar.
**The Squeeze:** Rolling the balls tightly is the most important step to prevent them from crumbling.
**Make Ahead:** You can roll the balls and freeze them raw on a baking sheet. Once frozen, store in a bag. Bake from frozen, adding a few extra minutes to the cook time.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 135
- Sugar: 1
- Sodium: 280
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 6
- Cholesterol: 35
Explore these recipes to bring some fresh flavors to your gluten-free meal:
- The Best Homemade Gluten-Free Meatballs (Tender & Juicy!)
- Crispy Gluten-Free Hush Puppies (Classic & Easy!)
- Ground Beef Enchilada Skillet: A Proven, Joyful Hack
Your Burning Questions Answered!
Can I use a regular gluten-free flour blend instead of pancake mix?
Not directly. Pancake mix has leavening (baking powder/soda) and a touch of sweetness. If you use plain flour, you must add baking powder, salt, and a pinch of sugar. See the recipe notes for the exact ratio.
Why are my sausage balls dry?
This usually happens if there is too much flour ratio to the meat, or if the sausage used was very lean (like turkey sausage). Pork sausage has the necessary fat content to keep these moist.
Can I make these spicy?
Absolutely. Use “Hot” Italian sausage instead of sweet, or increase the amount of cayenne/paprika in the dry mix. You can also use Pepper Jack cheese instead of Cheddar.
Dig In & Enjoy!
These gluten free sausage balls are the ultimate comfort food.
They are savory, slightly spicy, and undeniably addictive. Whether it’s breakfast, a snack, or a party platter, I promise you cannot eat just one.
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