Sausage Balls

Written by on in Breakfast

This recipe is from The Defined Dish Blog.

Ingredients:

  • 1 1/4 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour (or All-Purpose Flour)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp nutritional yeast (you can sub 1/4 cup shredded cheddar cheese)
  • 1.5 tsp kosher salt
  • 1 tsp fresh thyme leaves, finely chopped about 5 sprigs
  • 4 Tbsp ghee (melted and cooled slightly) (to keep Dairy Free, sub vegan butter)
  • 1 lb bulk pork breakfast sausage 
  • 1 large egg, whisked
  • 1/2 cup nutpods original dairy-free creamer (you can sub whole milk here)
  • 1 tsp dijon mustard


Preparation:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
  2. In a large mixing bowl, combine the gluten-free baking flour, baking powder, salt, nutritional yeast, baking soda, thyme and melted ghee. Stir until it turns into a crumbly, dough-like texture. 
  3. Using your hands, add the pork sausage into the bowl by breaking into smaller pieces. Continue to use your hands to work the pork into the flour mixture until evenly combined. 
  4. In a small bowl, whisk together the egg, creamer and dijon until well combined. Pour into the sausage mixture. Using the back of a fork, work the contents in the bowl (by stirring and mashing) until they are well combined. 
  5. Using a small cookie scoop (about 1 tbsp) drop sausage ball mixture onto the prepared baking sheet. Using damp hands, go back through and roll into balls. 
  6. Place in the preheated oven and cook until the pork is cooked through, about 15 minutes.
  7. Remove from oven and enjoy!



Notes:

  • The original recipe is gluten-free.
  • I made a few modifications to the original recipe. They are noted below:
    • Used All-Purpose Flour instead of Gluten-Free
    • 1/4 cup cheddar cheese instead of nutritional yeast
    • 1/2 tsp dried thyme instead of 1 tsp of fresh
    • 1/2 cup whole milk instead of dairy-free creamer