Happy December! My life has been craaaazy lately so I’ve been backlogged on recipes but I’m back and sharing one of my absolute favorites today with these gluten + dairy free sausage balls.
My sister makes a traditional form of these all the time around the holidays so I crave sausage balls in the winter but haven’t had them in years. A friend shared a recipe she found and they were so good but they needed a few tweaks so I hit the kitchen and made it happen.
I love to make these on Sundays and quickly warm them up before I head out to the office. It makes a ton (24!) and comes together SO quickly that even your kiddos can help.
I use a dairy free cheese, personally, and know the ingredients aren’t perfect but these are less about perfectionism and more about an old, comforting favorite. If you can’t find a dairy free cheese you like, you can totally leave it out and still enjoy these!
As for the sausage, I love Mulay’s. Quality and sourcing matter so check ingredients for added sugar, soy, or preservatives.
Okay, let’s get to it!
Sausage Balls (Gluten + Dairy Free!)
1 lb ground breakfast sausage, uncooked
8 oz shredded dairy free cheddar cheese (like Daiya)
1 3/4 c blanched almond flour
1/4 c coconut flour
2 tsp baking powder
1 tsp black pepper
1/2 tsp sea salt
Preheat oven to 350 degrees and line cookie sheet with parchment paper. In large bowl, mix all ingredients and use your hands to incorporate very well until everything is combined. Roll into golf ball size balls and place on cookie sheet. Bake at 350 for 35-40 minutes or until fully cooked through. Store in airtight container in the fridge.