Twas the season for sausage balls, at least that was the case at our house. My kids know it’s Christmas when I start making sausage balls. Because they are not the most healthy breakfast option, I only make them around the holidays. This year, however, I wanted to find a way to make them so my non-gluten-free family members had no idea they were eating gluten-free. I tried various gluten-free flour mixtures, my own and store-bought. I had the best results with Pamela’s Gluten-Free Baking and Pancake Mix. The texture and taste was just like the sausage balls made with Bisquick that I grew up eating, and adding the cream cheese kept them from being too dry. I do not know how they keep, because my family gobbled these up within a few hours. So, here is my family-approved recipe:
Preheat oven to 350*F.
- 1 lb Sausage, your favorite flavor (preferably uncured, organic if available)
- 1/2 Tbs Thrive Seasonings Chef’s Choice Blend or your favorite All-Purpose Seasoning (optional, but will enhance flavoring)
- 1 cup Cheddar Cheese
- 4 oz Cream Cheese, softened
- 2 cups Pamela’s Gluten-Free Baking and Pancake Mix
Mix the first 3 ingredients until well blended. Slowly add 2 cups of flour, kneading with hands or on lowest setting using stand mixer. I use a 1.5 tablespoon cookie scoop to make balls and place them on an ungreased cookie sheet. Bake for 20-22 minutes. Remove from cookie sheet immediately and place on a paper-towel-covered plate to soak up excess grease. Let cool for 5-10 minutes and enjoy!
Let me know what you think if you try them. Feel free to note any changes you made to the recipe and how they turned out.