Sausage Balls Are the Best and Easiest Gluten-Free Party Snack

Updated on July 5, 2017

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My sausage ball recipe has been with me since my middle school home ec class (and how long ago that was is really nobody’s business) and remains intact in the gluten-free version with one minor detail: switching out regular Bisquick for gluten-free Bisquick. The fact that this stuff even exists has been a game changer for me with pancakes and waffles, but I don’t recommend using it for biscuits unless what you’re actually after is cornbread. Gluten-free Bisquick isn’t a 1-to-1 substitute for gluten-full Bisquick and I knew that going in, but even following the GF packaging directions exactly, our GF Bisquick biscuits came out really dry and a little too much on the sweet side. That being said, if you’re like my mom and use Bisquick biscuits as the base for strawberry shortcakes, I think adding a little more milk to the gluten-free Bisquick biscuit recipe would make them perfect for this.

Similarly, using GF Bisquick in sausage balls will give them a slightly sweeter taste than you may be used to, but they still came out of the oven irresistibly delicious and all of our guests commented that they would never have known the sausage balls were gluten-free if I hadn’t told them.


  • 1 lb breakfast sausage
  • 2 cups shredded cheddar cheese
  • 2 cups gluten-free Bisquick


  1. Preheat your oven to 350.
  2. Using your hands, combine all three ingredients in a bowl until thoroughly combined.
  3. Form the mixture into balls and place on a greased baking sheet.
  4. Bake for 20-25 minutes or until golden brown.

Preheat your oven to 350 degrees.

All you need for this recipe is a pound of breakfast sausage (any flavor will work according to your preference; I have always used Jimmy Dean’s regular), 2 cups of shredded cheese (I recommend extra sharp cheddar and not pre-shredded, but no judgment if you hate shredding cheese and want to buy the pre-shredded since it will work just as well), and 2 cups of GF Bisquick.

Throw all the ingredients together in a bowl in the order of your choosing and mix them together by hand. I’ve tried using a handheld mixer, a stand mixer, and a series of spoons of various size because touching raw meat seriously grosses me out, but nothing seems to get these particular ingredients as well mixed as squishing them all together by hand for a couple minutes.

When everything seems well combined, begin forming the mixture into balls about the size of a gumball and place them on a greased baking sheet about a half inch apart. (I always put a layer of aluminum foil on a baking sheet before using it because I’m lazy and hate washing baking sheets all the time; if you’re the same way, I recommend greasing the foil.) They’ll need to bake for about 20 to 25 minutes, or until they’re a golden brown color. They can be served hot or cold, but I like them best when they’re fresh from the oven.


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