Gluten Free Sausage Balls To Freeze
I didn’t know sausage balls were a thing until I moved to a new place in my twenties. Now I can’t get enough of them. However, I don’t love the process of making them because it is pretty tedious. And with Casey having celiac, we have to alter the traditional recipe a little to make it work with gluten-free flour. But I tried a different method making these and the process was much better, and I’m happy to share that with you today! After making these for years and years, this is the best recipe yet.
Because we are just two people (and this recipe makes 90 sausage balls) one batch lasts us a while. If I make a batch we will eat them that day and I will keep some in the fridge for the next couple days, but the rest go in the freezer. They freeze easily and heat up just as easily!
Gluten Free Sausage Balls Recipe
Makes about 90 sausage balls
Ingredients:
2 lbs. ground breakfast sausage
1 1/4 cup milk
2 Tbsp. Brown Sugar
1 tsp. red pepper flakes (leave out if you don’t want spice)
3 cups sharp cheddar cheese
1 cup shredded parmesan cheese
1.5 lbs. Gluten Free Baking Mix (We used this one)
Directions:
Add sausage to a mixer along with milk, brown sugar, and red pepper flakes. If you don’t have a mixer, you can use a handheld mixer or your hands. Mix on low until incorporated.
Add cheese to the mixer and mix on low just until incorporated.
Turn on the mixer and add 1/4 of baking mix at a time until the dough comes together.
Use a cookie scoop to portion out the mixture, then roll each section in your hands to create a ball.
Place the balls on a lined baking sheet and bake at 350 F for 20-25 minutes, turning the baking sheet halfway through baking.
Eat immediately.
Let the sausage balls cool that you want to freeze. Place them in a freezer bag and store in the freezer.
We reheat our sausage balls at 700 watts in our microwave (if you have a 1000 watt microwave this would be 70%). We do 2 minutes for 6 balls.