Gluten Free Sausage Balls Recipe
Make crowd-pleasing Gluten Free Sausage Balls with Bisquick in under 30 minutes! Perfect for game day, holidays, and busy weeknights.
You know what? I’ll never forget the first time I brought gluten free sausage balls to a family gathering. My cousin grabbed three before I could even set the platter down, then looked at me with wide eyes and said, “Wait, these are gluten-free?”
That’s the magic of a really good gluten free sausage balls recipe. Nobody believes they’re missing anything because they’re not—they’re just perfectly savory, cheesy, and absolutely impossible to stop eating. Whether you’re planning a holiday brunch, prepping snacks for game day, or just need something easy to throw together on a busy weeknight, these little bites deliver every single time.
Here’s what I love most: this recipe comes together in one bowl with just a handful of ingredients. No fancy equipment, no complicated steps, just mix, roll, and bake. If you’ve been searching for recipes using gluten free Bisquick that actually taste amazing, you’re in exactly the right place.
Table of Contents
Gluten Free Sausage Balls
Equipment
- Large mixing bowl
- Cookie sheets
- Parchment paper or cooking spray
- Spoon
- Tablespoon or cookie scoop
Ingredients
- 3 cups gluten-free Bisquick See recipe notes for homemade option
- 4 cups shredded cheddar cheese Use Daiya cheddar style shreds for dairy-free
- 1 cup grated parmesan cheese Omit for dairy-free version
- 2 packages (16 oz each) gluten-free sausage rolls Jenny O Turkey sausage works beautifully
- 1½ cups milk Almond, cashew, or coconut milk for dairy-free
- 2 tablespoons sage
- 1 tablespoon paprika
- ½ cup brown sugar Optional—skip if you prefer unsweetened
Instructions
- Heat your oven to 350 degrees. Spray two cookie sheets with cooking spray or line them with parchment paper for easy cleanup.
- Grab a large bowl and mix together the gluten-free Bisquick, sage, paprika, both cheeses, and brown sugar (if you’re using it) with a sturdy spoon. The mixture should look like a fragrant, cheesy snowstorm.
- Pour in the milk and stir everything until it’s fully combined into a thick, cohesive mixture. The dough will be slightly sticky but should hold together nicely. If it feels too dry, add a splash more milk, one tablespoon at a time.
- Add the sausage to your bowl and use your hands to work the sausage into the cheese mixture until everything is evenly distributed. It takes a minute or two, but this step ensures every bite has that perfect balance of savory sausage and melty cheese.
- Roll the mixture into small 1-inch balls—about the size of a rounded tablespoon. Keep a small bowl of water nearby to dampen your hands between rolls, which prevents sticking. Place them on your prepared cookie sheets with a little space between each one.
- Bake for 22 to 26 minutes until the sausage balls turn golden brown on the outside and feel firm to the touch. Let them cool for just a few minutes before serving.
Notes
Gluten Free Sausage Balls Recipe Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-free Bisquick | 3 cups | See recipe notes for homemade option |
| Shredded cheddar cheese | 4 cups | Use Daiya cheddar style shreds for dairy-free |
| Grated parmesan cheese | 1 cup | Omit for dairy-free version |
| Gluten-free sausage rolls | 2 packages (16 oz each) | Jenny O Turkey sausage works beautifully |
| Milk | 1½ cups | Almond, cashew, or coconut milk for dairy-free |
| Sage | 2 tablespoons | |
| Paprika | 1 tablespoon | |
| Brown sugar | ½ cup | Optional—skip if you prefer unsweetened |
Instructions
Step 1: Heat your oven to 350 degrees. Spray two cookie sheets with cooking spray or line them with parchment paper for easy cleanup. Trust me, the parchment paper makes all the difference when you’re dealing with cheesy, slightly sticky dough.
Step 2: Grab a large bowl and mix together the gluten-free Bisquick, sage, paprika, both cheeses, and brown sugar (if you’re using it) with a sturdy spoon. The mixture should look like a fragrant, cheesy snowstorm—and it’ll smell incredible.
Step 3: Pour in the milk and stir everything until it’s fully combined into a thick, cohesive mixture. The dough will be slightly sticky but should hold together nicely. If it feels too dry, add a splash more milk, one tablespoon at a time.
Step 4: Add the sausage to your bowl and here’s where things get hands-on. Use your hands to work the sausage into the cheese mixture until everything is evenly distributed. It takes a minute or two, but this step ensures every bite has that perfect balance of savory sausage and melty cheese.
Step 5: Roll the mixture into small 1-inch balls—about the size of a rounded tablespoon. I like to keep a small bowl of water nearby to dampen my hands between rolls, which prevents sticking. Place them on your prepared cookie sheets with a little space between each one.
Step 6: Bake for 22 to 26 minutes until the sausage balls turn golden brown on the outside and feel firm to the touch. They should look beautifully crispy and smell absolutely amazing. Let them cool for just a few minutes before serving—though I won’t judge if you sneak one straight from the pan!
Substitutions
Don’t have gluten-free Bisquick on hand? You can make your own blend with 3 cups of your favorite gluten-free flour mix (one that includes xanthan gum), 1½ tablespoons baking powder, and ¾ teaspoon salt. Just whisk those together and use it exactly like you would store-bought Bisquick.
For a dairy-free version of these gf sausage balls Bisquick style, swap the cheddar for Daiya cheddar shreds and skip the parmesan entirely. Use your favorite non-dairy milk, and you’ll still get that rich, savory flavor without any compromise.
If you can’t find gluten-free sausage rolls, ground sausage works perfectly—just make sure it’s labeled gluten-free. I’ve used both mild and spicy varieties depending on my crowd, and both turn out fantastic.
The brown sugar is totally optional and adds a subtle maple-like sweetness that reminds me of Jimmy Dean sausage balls Bisquick recipes. Leave it out if you prefer a purely savory bite, or add an extra tablespoon if you love that sweet-savory combo.
Troubleshooting
If your sausage balls are spreading too much in the oven, your dough might be too wet. Next time, start with 1¼ cups of milk and add more gradually until you reach a firm, moldable consistency. The dough should hold its shape when you roll it into balls.
Dry or crumbly sausage balls usually mean there wasn’t enough moisture in the mix. Add milk one tablespoon at a time until the mixture comes together easily. You want it sticky enough to hold but not so wet that it won’t form into balls.
Well… if your sausage balls taste bland, don’t be shy with the seasonings. I sometimes add an extra pinch of garlic powder or a dash of black pepper to amp up the flavor. Fresh herbs like chopped parsley or chives mixed in at the end also work wonders.
Storage and Meal Prep
Store leftover gluten free sausage balls in an airtight container in the refrigerator for up to 5 days. They reheat beautifully in the oven at 350 degrees for about 10 minutes, or you can pop them in the microwave for 30-45 seconds if you’re in a rush.
For longer storage, freeze the cooked sausage balls in a single layer on a baking sheet first, then transfer them to a freezer-safe bag once solid. They’ll keep for up to 3 months, and you can reheat them straight from frozen—just add a few extra minutes to the baking time.
Serving Suggestions
These gluten free sausage balls are perfect on their own, but I love serving them with a tangy honey mustard dipping sauce or a creamy ranch for extra indulgence. They’re also fantastic alongside easy gluten-free crescent rolls for a complete holiday spread.
Pair them with fresh fruit and veggie sticks for a balanced party platter, or serve them as part of your Thanksgiving appetizer lineup with crowd-pleasing gluten-free stuffing. Man, oh man, they disappear fast at potlucks and game day gatherings—I always make a double batch now.
Variations
Make these kid-friendly by using mild sausage and cutting back on the spices. You can even shape them into fun sizes—mini ones for little hands or slightly larger ones for hearty appetites. Kids love dipping them in ketchup or their favorite sauce too.
For a breakfast twist, serve these warm with scrambled eggs and fresh fruit. They’re just as delicious in the morning as they are for dinner, and they pair beautifully with comforting gluten-free mac and cheese for a cozy family meal.
Try a spicy version by using hot Italian sausage and adding a pinch of crushed red pepper flakes to the mix. The heat balances perfectly with the richness of the cheese, and it’s a real crowd-pleaser for anyone who loves bold flavors.
For a lighter option, use turkey sausage (which I often do anyway) and reduce the cheese to 3 cups total. They’re still incredibly flavorful but feel a bit less indulgent—perfect when you want to enjoy a few extra without the guilt.
Gluten Free Sausage Balls FAQs
Can I make gluten free sausage balls ahead of time?
Absolutely! You can shape the uncooked balls and refrigerate them covered for up to 24 hours before baking. You can also freeze them unbaked, then bake straight from frozen—just add 5-7 extra minutes to the cooking time.
How do I know when sausage balls are fully cooked?
They should be golden brown on the outside and feel firm when you gently press the top. If you want to be extra sure, use a meat thermometer—the internal temperature should reach 160 degrees. They’ll also have that irresistible crispy exterior when they’re done.
What’s the best way to reheat leftover sausage balls?
The oven is your best bet for maintaining that slightly crispy texture. Heat them at 350 degrees for 8-10 minutes until warmed through. Microwaving works in a pinch, but they’ll be softer—still delicious, just different.
Why are my sausage balls tough or dense?
Overmixing the dough or using too much Bisquick can make them dense and heavy. Mix just until everything comes together, and measure your Bisquick carefully—too much dry ingredient will throw off the texture completely.
Can I use regular Bisquick instead of gluten-free?
If you’re not gluten-free, yes, regular Bisquick works perfectly with the same measurements. This recipe is actually adapted from traditional Jimmy Dean sausage balls Bisquick recipes, so it translates beautifully either way!
Best way to make these dairy-free?
Use Daiya cheddar shreds in place of regular cheddar, skip the parmesan, and choose your favorite non-dairy milk. According to authoritative nutrition research on dairy alternatives, cashew and coconut milk provide the richest flavor in baked goods. The texture stays perfectly tender and delicious.
There you have it—a foolproof recipe for gluten free sausage balls that’ll have everyone asking for seconds (and the recipe!). These savory little bites have saved me more times than I can count, from last-minute holiday gatherings to busy weeknight dinners when I need something everyone will actually eat. Once you try this recipes using gluten free Bisquick approach, you’ll understand why they’ve become such a staple in my kitchen. Happy baking, friend!
