Cooking and Serving: 35 minutes | 24 pieces
Ingredients
1 1/8 cups (158 g) basic gum-free gluten free flour blend | 1 heaping teaspoon baking powder | Scant 1/4 teaspoon baking soda
Description
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 24 pieces
Ingredients
1 1/8 cups (158 g) basic gum-free gluten free flour blend
1 heaping teaspoon baking powder
Scant 1/4 teaspoon baking soda
Scant 1/2 teaspoon kosher salt
1 1/2 tablespoons (18 g) granulated sugar (optional)
7 gluten free sausage balls on white platter with torn fresh parsley
¾ recipe (190 g) gluten free pancake mix, (See Recipe Notes)
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked Spanish paprika, optional
8 ounces sharp cheddar cheese, yellow or white, grated
2 medium-size shallots, peeled and finely grated
4 tablespoons (56 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 pound gluten-free bulk sweet Italian pork sausage, or regular sweet
½ cup (128 g) sour cream
2 tablespoons Sriracha
½ teaspoon smoked Spanish paprika
⅛ teaspoon kosher salt
½ teaspoon dried parsley flakes
Chopped or torn fresh flat-leaf parsley leaves
Instructions
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached.
parchment paper, and set it aside.
In a large bowl, place the pancake mix, pepper and optional paprika, and.
whisk to combine well
Add the grated cheddar cheese, and toss to coat the cheese in the dry.
Add the grated shallots, melted butter, and beaten egg, and mix to combine.
well. Add the sausage, and tear it into rough chunks with moistened fingers.
Using a large spoon, mix the sausage into the grated cheese and dry.
mixture with the bowl of the spoon to break up the sausage properly.
Using two teaspoons or your clean, moistened hands, scoop or pull off pieces.
pieces about 1 1/2-inches from one another on the prepared baking sheet.
Again, using your clean, moistened hands, roll each portion very tightly into.
rounds about 1-inch in diameter. Return them to the baking sheet.
Be sure to roll the balls tight, pressing them together all the way to the.
center. Otherwise, they tend to separate during baking.
Place the sausage balls in the center of the preheated oven. Bake for about.
25 minutes or until golden brown and cooked through.
Remove the baking sheet from the oven and allow the sausage balls to set.
While the sausage balls are cooling, place all the (optional) dipping sauce.
ingredients in a medium-size bowl. Whisk vigorously until well-combined.
Sprinkle the sausage balls with the (optional) chopped parsley, and serve.
Notes
* ¼ teaspoon freshly ground black pepper
* ¼ teaspoon smoked Spanish paprika, optional
* 8 ounces sharp cheddar cheese, yellow or white, grated
* 2 medium-size shallots, peeled and finely grated
* 4 tablespoons (56 g) unsalted butter, melted and cooled
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 pound gluten-free bulk sweet Italian pork sausage, or regular sweet
Italian sausage, casings removed
FOR THE (OPTIONAL) DIPPING SAUCE
* ½ cup (128 g) sour cream
* 2 tablespoons Sriracha
* ½ teaspoon smoked Spanish paprika
* ⅛ teaspoon kosher salt
* ½ teaspoon dried parsley flakes
FOR SERVING (OPTIONAL)
* Chopped or torn fresh flat-leaf parsley leaves
* Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached
parchment paper, and set it aside.
* In a large bowl, place the pancake mix, pepper and optional paprika, and
whisk to combine well.
* Add the grated cheddar cheese, and toss to coat the cheese in the dry
* Add the grated shallots, melted butter, and beaten egg, and mix to combine
well. Add the sausage, and tear it into rough chunks with moistened fingers.
* Using a large spoon, mix the sausage into the grated cheese and dry
ingredient mixture until everything is evenly distributed. Press down on the
mixture with the bowl of the spoon to break up the sausage properly.
* Using two teaspoons or your clean, moistened hands, scoop or pull off pieces
of the mixture that are each about 1 1/2 tablespoons in volume. Place the
pieces about 1 1/2-inches from one another on the prepared baking sheet.
* Again, using your clean, moistened hands, roll each portion very tightly into
rounds about 1-inch in diameter. Return them to the baking sheet.
* Be sure to roll the balls tight, pressing them together all the way to the
center. Otherwise, they tend to separate during baking.
* Place the sausage balls in the center of the preheated oven. Bake for about
25 minutes or until golden brown and cooked through.
* Remove the baking sheet from the oven and allow the sausage balls to set
briefly before serving.
* While the sausage balls are cooling, place all the (optional) dipping sauce
ingredients in a medium-size bowl. Whisk vigorously until well-combined.
* Sprinkle the sausage balls with the (optional) chopped parsley, and serve
warm with the dipping sauce.
For the gluten free pancake mix.
This forgiving recipe can be made with 3/4 of a recipe of our homemade gluten
favorite packaged gluten free pancake mix.
To make just the right amount of our homemade gf pancake mix, whisk together:
* 1 1/8 cups (158 g) basic gum-free gluten free flour blend
(105 grams superfine white rice flour + 34 grams potato starch + 19 grams
tapioca starch/flour)
* 1 heaping teaspoon baking powder
* Scant 1/4 teaspoon baking soda
* Scant 1/2 teaspoon kosher salt
* 1 1/2 tablespoons (18 g) granulated sugar (optional)
Originally published in 2013. Photos, text, video new; recipe updated to use
gluten free pancake mix and include dipping sauce.
Nutrition information is automatically calculated, so should only be used as an