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.

The Ultimate Gluten Free Sausage Balls (Crispy & Cheesy)

Name: Gluten Free Sausage Balls (Crispy & Cheesy)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24
Cuisine: American
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

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

Scale

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

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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