Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sausage Ball Recipe


SilverSlipper

Recommended Posts

SilverSlipper Contributor

I'm looking for a good substitute to make sausage balls. The recipe I used in the past was 1 lb sausage, 2 cups cheese and 2 - 3cups bisquick.

I've used Pamela's baking mix and it tastes okay. I used gluten-free bisquick today and they are really hard and heavy.

Does anyone have any suggestions for this? I'm trying to pull some holiday recipes together.

Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

I'm looking for a good substitute to make sausage balls. The recipe I used in the past was 1 lb sausage, 2 cups cheese and 2 - 3cups bisquick.

I've used Pamela's baking mix and it tastes okay. I used gluten-free bisquick today and they are really hard and heavy.

Does anyone have any suggestions for this? I'm trying to pull some holiday recipes together.

Thanks!

This looked good. I got it from glutenfreeville.com, but have not tried it yet:

Sausage Balls

By: Nancy

These are adapted from the old favorite Bisquick recipe. Actually, they are slightly better since they come out a bit crispier than the Bisquick version! If you like them spicy, substitute some peeper jack for some of the cheddar, or use hot sausage.

Ingredients

1 pound bulk sausage

10 ounces shredded cheddar cheese

2 cups gluten free biscuit mix (I use Kinnikinnick Bread and Bun Mix)

Directions

1. Combine all ingredients in a large bowl.

2. Mix with your hands until all ingredients are combined.

3. Form into 1" balls or use a small scoop, and place onto ungreased baking sheet.

4. Bake at 350° for 17 minutes. Fills 3 baking sheets.

5. Makes about 75 balls.

Mizzo Enthusiast

I'm looking for a good substitute to make sausage balls. The recipe I used in the past was 1 lb sausage, 2 cups cheese and 2 - 3cups bisquick.

I've used Pamela's baking mix and it tastes okay. I used gluten-free bisquick today and they are really hard and heavy.

Does anyone have any suggestions for this? I'm trying to pull some holiday recipes together.

Thanks!

How about King Arthur Gluten free flour.

Keela Newbie

Add extra baking soda, use buttermilk or at least add lemon juice to your liquids. The acid helps the soda work. Also you might increase the liquids by 1/8 to 1/4. Anytime you use rice flour it takes extra liquid.

Swimmr Contributor

I'm looking for a good substitute to make sausage balls. The recipe I used in the past was 1 lb sausage, 2 cups cheese and 2 - 3cups bisquick.

I've used Pamela's baking mix and it tastes okay. I used gluten-free bisquick today and they are really hard and heavy.

Does anyone have any suggestions for this? I'm trying to pull some holiday recipes together.

Thanks!

I use Namaste bisquit mix, using the recipe for biscuits on the back of the bag, omitting some of the oil that is called for the recipe (because of using sausage). Then I add a pound of spicy sausage and 2 cups of cheddar/jack shredded cheese. I get my hands in there and squoosh it up real good and then use a tablespoon measuring spoon to form small balls. I bake on a broiling pan just in case some grease drips from the sausage. It usually doesn't happen though. This makes a crap-load of sausage balls...I don't know how many, but a whole bunch :) Way more than a dozen. DH doesn't like sausage balls anyways, and says, "They taste like sausagy/cheesy balls of dough!" LOL and I say, "well that's what they are, babe" But I love them. DH's son who is 9 loves them too.

lcbannon Apprentice

I have made these using the homade gluten-free Bisquik recipe you can find here in the forums. I usually use 1 mild sausage and 1 hot then I also sprinkle Cayenne on them right before baking.

SilverSlipper Contributor

Thanks so much everyone!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kaitlyn77 Rookie

I tried making the normal sausage ball recipe also and got the same results. The next time I made them I had some milk to moisten them and they tasted great!! Just like the gluten version!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Positive biopsy

    2. - knitty kitty replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Fruits & Veggies

    3. - knitty kitty replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Positive biopsy

    4. - trents replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Positive biopsy

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,020
    • Most Online (within 30 mins)
      7,748

    Ericaa
    Newest Member
    Ericaa
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      In the study linked above, the little girl switched to a gluten free diet and gained enough weight that that fat pad was replenished and surgery was not needed.   Here's the full article link... Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6476019/
    • knitty kitty
      Hello, @Jordan Carlson, So glad you're feeling better.   Tecta is a proton pump inhibitor.  PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12.  Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the production of digestive juices (stomach acids).  This results in foods not being digested thoroughly.  If foods are not digested sufficiently, the vitamins and other nutrients aren't released from the food, and the body cannot absorb them.  This sets up a vicious cycle. Acid reflux and Gerd are actually symptoms of producing too little stomach acid.  Insufficient stomach acid production is seen with Thiamine and Niacin deficiencies.  PPI's like Tecta also block the transporters that pull Thiamine into cells, preventing absorption of thiamine.  Other symptoms of Thiamine deficiency are difficulty swallowing, gagging, problems with food texture, dysphagia. Other symptoms of Thiamine deficiency are symptoms of ADHD and anxiety.  Vyvanse also blocks thiamine transporters contributing further to Thiamine deficiency.  Pristiq has been shown to work better if thiamine is supplemented at the same time because thiamine is needed to make serotonin.  Doctors don't recognize anxiety and depression and adult onset ADHD as early symptoms of Thiamine deficiency. Stomach acid is needed to digest Vitamin C (ascorbic acid) in fruits and vegetables.  Ascorbic acid left undigested can cause intestinal upsets, anxiety, and heart palpitations.   Yes, a child can be born with nutritional deficiencies if the parents were deficient.  Parents who are thiamine deficient have offspring with fewer thiamine transporters on cell surfaces, making thiamine deficiency easier to develop in the children.  A person can struggle along for years with subclinical vitamin deficiencies.  Been here, done this.  Please consider supplementing with Thiamine in the form TTFD (tetrahydrofurfuryl disulfide) which helps immensely with dysphagia and neurological symptoms like anxiety, depression, and ADHD symptoms.  Benfotiamine helps with improving intestinal health.  A B Complex and NeuroMag (a magnesium supplement), and Vitamin D are needed also.
    • knitty kitty
      @pothosqueen, Welcome to the tribe! You'll want to get checked for nutritional deficiencies and start on supplementation of B vitamins, especially Thiamine Vitamin B 1.   There's some scientific evidence that the fat pad that buffers the aorta which disappears in SMA is caused by deficiency in Thiamine.   In Thiamine deficiency, the body burns its stored fat as a source of fuel.  That fat pad between the aorta and digestive system gets used as fuel, too. Ask for an Erythrocyte Transketolace Activity test to look for thiamine deficiency.  Correction of thiamine deficiency can help restore that fat pad.   Best wishes for your recovery!   Interesting Reading: Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pubmed.ncbi.nlm.nih.gov/31089433/#:~:text=Affiliations,tissue and results in SMAS.  
    • trents
      Wow! You're pretty young to have a diagnosis of SMA syndrome. But youth also has its advantages when it comes to healing, without a doubt. You might be surprised to find out how your health improves and how much better you feel once you eliminate gluten from your diet. Celiac disease is an autoimmune disorder that, when gluten is consumed, triggers an attack on the villous lining of the small bowel. This is the section of the intestines where all our nutrition is absorbed. It is made up of billions of tiny finger-like projections that create a tremendous surface area for absorbing nutrients. For the person with celiac disease, unchecked gluten consumption generates inflammation that wears down these fingers and, over time, greatly reduces the nutrient absorbing efficiency of the small bowel lining. This can generate a whole host of other nutrient deficiency related medical problems. We also now know that the autoimmune reaction to gluten is not necessarily limited to the lining of the small bowel such that celiac disease can damage other body systems and organs such as the liver and the joints and cause neurological problems.  It can take around two years for the villous lining to completely heal but most people start feeling better well before then. It's also important to realize that celiac disease can cause intolerance to some other foods whose protein structures are similar to gluten. Chief among them are dairy and oats but also eggs, corn and soy. Just keep that in mind.
    • pothosqueen
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.