Gluten Free Sausage Balls
Sausage balls are one of those party staples that used to feel completely off-limits, but this version brings them back to the table in a big way. A gluten free flour blend steps in seamlessly, giving the dough just enough structure to hold together without any gummy or gritty texture — especially when you work in freshly grated sharp cheddar and a splash of whole milk to keep things cohesive. The real flavor comes from that combination of garlic powder, onion powder, and black pepper, with an optional pinch of cayenne if you want a little heat sneaking through. You mix everything by hand right in one bowl, roll them into bite-sized rounds, and let the oven do the rest at 400°F until they're deeply golden and cooked through. They come out crispy on the outside, savory and cheesy all the way to the center — exactly what you want from a crowd-pleasing appetizer or game-day snack. The recipe makes about 24 balls and serves 8, so there's plenty to go around without anyone feeling like they're eating a "special" version of anything.
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Learn more →Ingredients
8 servings
- 1 lb bulk pork sausage (mild or hot)
- 2 cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 cups sharp cheddar cheese, freshly grated
- 3–4 tbsp whole milk
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, baking powder, garlic powder, onion powder, black pepper, and cayenne, if using.
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