Tasty Gluten Free Dairy Free Sausage Balls

If you ask me, sausage balls are pure comfort food magic.

These gluten-free and dairy-free bites make a crowd-pleasing appetizer that’s packed with savory flavor. Seasoned sausage gets mixed with alternative flours and dairy-free cheese for that classic taste everyone loves.

They’re rolled into perfect little spheres and baked until golden brown and cooked through. A hint of herbs and spices helps bring everything together just right.

It’s a party favorite that works for anyone with dietary restrictions, perfect for holidays or game day gatherings.

What Kind of Sausage Should I Use?

For these sausage balls, you’ll want to use breakfast sausage that comes in rolls rather than links – this makes it much easier to mix into your dough. Turkey sausage works great and tends to be a bit leaner, but pork sausage will give you that classic rich flavor if you prefer it. Make sure to check that whatever brand you choose is certified gluten-free, as some sausages contain fillers that aren’t safe for those avoiding gluten. You can go with mild, medium, or hot sausage depending on your heat preference, and if you like that sweet breakfast sausage flavor, look for maple-flavored varieties or add the optional brown sugar to regular sausage.

Options for Substitutions

This recipe is already pretty accommodating for dietary needs, but here are some swaps you can make:

• Gluten-free Bisquick: If you can’t find gluten-free Bisquick, you can make your own by mixing 2 cups gluten-free flour blend, 1 cup tapioca starch, 1 tablespoon baking powder, and 1 teaspoon salt.
• Dairy-free cheese: Daiya works great, but you can also try Violife or Follow Your Heart brands. If you’re not dairy-free, regular sharp cheddar and parmesan work perfectly fine.
• Sausage: Turkey sausage keeps things lighter, but you can use pork sausage, chicken sausage, or even plant-based sausage if you prefer. Just make sure whatever you choose is gluten-free.
• Non-dairy milk: Almond milk is the mildest option, but oat milk or soy milk work too. If you’re not dairy-free, regular whole milk is perfect.
• Brown sugar: Skip this entirely if you don’t want the sweet maple flavor, or try coconut sugar as a substitute. You could also use a tablespoon of maple syrup instead.
• Sage: Fresh sage is best, but dried works fine too – just use about 1 tablespoon instead of 2. Thyme or rosemary can work as alternatives if you don’t have sage.

Watch Out for These Mistakes While Baking

The biggest mistake when making sausage balls is not mixing the ingredients thoroughly enough, which leads to uneven texture and some balls falling apart during baking – make sure to really work that mixture with your hands until everything is well combined.

Another common error is making the balls too large, as they won’t cook evenly and the centers might stay raw while the outsides get overdone – stick to golf ball size or smaller for the best results.

Don’t skip chilling the mixture for 15-20 minutes before rolling if it feels too sticky to handle, and remember that gluten-free versions tend to be more delicate, so handle them gently when shaping.

Finally, keep an eye on your baking time since dairy-free cheese can brown faster than regular cheese, and always check that the internal temperature reaches 165°F to ensure the sausage is fully cooked.

What to Serve With Sausage Balls?

These little bites are perfect for parties and brunches, so I love serving them alongside other finger foods that everyone can grab and go. A fresh fruit platter with grapes, berries, and sliced apples gives a nice sweet contrast to the savory sausage flavors, while some veggie sticks with ranch dip keep things balanced. For drinks, they pair really well with coffee, orange juice, or even a mimosa if you’re doing a fancy brunch spread. You can also set out some honey mustard or spicy brown mustard for dipping – trust me, people will appreciate having options for extra flavor!

Storage Instructions

Keep Fresh: These sausage balls taste great for days after making them! Store them in an airtight container in the fridge for up to 5 days. I like to make a big batch on Sunday and grab a few throughout the week for quick breakfasts or snacks.

Freeze: You can freeze these either before or after baking, which makes them super convenient for meal prep. Raw sausage balls can be frozen on a baking sheet, then transferred to freezer bags for up to 3 months. Baked ones freeze just as well in a freezer-safe container.

Warm Up: To enjoy them again, just pop the refrigerated ones in a 350°F oven for about 5-8 minutes until heated through. Frozen sausage balls can go straight from freezer to oven – just add a few extra minutes to the baking time until they’re hot in the center.

Preparation Time	10-15 minutes
Cooking Time	22-26 minutes
Total Time	32-41 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3650-3950
• Protein: 190-210 g
• Fat: 240-260 g
• Carbohydrates: 140-160 g

Ingredients

• 1 cup grated Parmesan cheese (dairy-free for allergy-friendly)
• 1 tbsp paprika
• 2 tbsp dried sage (for best flavor)
• 3 cups gluten-free biscuit mix (I use Bisquick Gluten Free)
• 1 1/2 cups milk (dairy-free works great here)
• 2 lb gluten-free sausage
• 1/2 cup packed brown sugar
• 4 cups shredded cheddar cheese (dairy-free for allergy-friendly)

Step 1: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C).

While the oven is heating, spray two cookie sheets with cooking spray or line them with parchment paper to prevent sticking.

Step 2: Combine Dry Ingredients and Cheeses

• 3 cups gluten-free Bisquick
• 2 tbsp dried sage
• 1 tbsp paprika
• 4 cups cheddar cheese, shredded (or Daiya shreds for dairy-free)
• 1 cup parmesan cheese, grated (omit for dairy-free option)
• 1/2 cup packed brown sugar (optional for sweetness)

In a large bowl, mix together the gluten-free Bisquick, dried sage, paprika, shredded cheddar cheese, grated parmesan cheese, and brown sugar (if using).

Use a spoon to ensure all ingredients are well combined.

Step 3: Add Milk to the Mixture

• 1 1/2 cups milk (can use almond, cashew, or coconut milk)

Pour the milk into the bowl with the dry ingredients and cheeses.

Stir everything together until the mixture is fully combined and moist throughout.

Step 4: Mix in the Sausage and Form Balls

• 2 lbs gluten-free sausage roll (such as Jenny O Turkey)
• mixed Bisquick, spices, cheeses, and milk mixture (from Step 3)

Add the sausage to the bowl.

Using your hands, work the sausage into the mixture until evenly distributed.

Once thoroughly combined, form the mixture into small 1-inch balls.

A rounded tablespoon works well for shaping each ball.

I find lightly oiling my hands makes this step a bit easier and less sticky.

Step 5: Bake the Sausage Balls

• formed sausage balls (from Step 4)

Arrange the sausage balls on the prepared cookie sheets, leaving a little space between each.

Bake in the preheated oven for 22 to 26 minutes, or until the balls are golden brown and cooked through.

Step 6: Serve and Store Leftovers

Once baked, allow the sausage balls to cool slightly before serving.

Leftovers can be stored in the refrigerator or freezer for future enjoyment.

I prefer to reheat them in the oven to maintain their crispiness.