Making gluten free sausage balls can be tricky, but this full proof recipe uses oat and almond flour for an amazing result that's also vegan!
Sausage balls are a perfect appetizer or snack! They are filling, taste amazing and this recipe is easy to make.
This post was originally published on April 14, 2019.
Traditional sausage balls consist of meaty sausage, dairy-filled cheese, and biscuit dough. This version is made from all plant-based ingredients making them a bit lighter. We like to serve these with my vegan ranch dressing!
You can use a variety of ingredients when making these gluten free sausage balls. I used both dairy free cheddar cheese and my vegan Parmesan, but you can use whatever you prefer!
I also tried making these with different sausage options, precooked store bought, precooked homemade, and store bought uncooked meat alternative. All turned out great!
How to Make Vegan Sausage Balls
This recipe is so easy to make with minimal effort, which is the best kind of recipe if you ask me! Here are the steps to take:
- Mix all ingredients in a large bowl until combined.
- Shape into balls and bake.
- Serve with dips of choice!
Make an appetizer spread at your next party and serve these vegan sausage balls along with the following plant based recipes:
- Using a combination of both cheeses is ideal. The recipe is easily customizable though so you can use any cheese you prefer.
- Do not use pre-shredded cheese because the ingredients they use to keep it from clumping can dry out the balls.
- You want the dough to be wet so you can shape it easily, but not so wet that it won't hold together.
- If using uncooked sausage, you will probably not need the milk. Precooked sausage does not release as much liquid so you need the extra liquid to make up for it.
- The amount of salt needed will depend on the sausage you use. Precooked ready sausage tends to have plenty of salt on its own.
- Make sure to line the baking sheet with parchment paper. This not only helps with the texture but makes cleanup easier!
Here is what it will look like if you use a pre cooked homemade bean based sausage. The other photos here are using a precooked store bought sausage.
Storage and Reheating Tips
- Prep these ahead of time by forming into balls, covering, and refrigerating until you're ready to bake. You can do this up to one day in advance, just make sure they're sealed well so they don't dry out.
- Keep baked gluten free sausage balls in an airtight container in the refrigerator for up to 3-5 days.
- You can also seal them in an airtight freezer safe container and freeze for up to 3 months.
- Reheat in the oven, air fryer, or quickly in the microwave until warmed through.
Make vegan sausage balls by mixing sausage, cheese, flour, milk, and a few other ingredients into a dough. Form the dough into balls and bake! See the recipe for more detailed instructions.
Sausage balls can flatten out for a couple of reasons. The first is using pre-shredded cheese, the coating can make the balls flat. Or using too much cheese can cause them to melt down too much and not hold their shape.
Yes, the balls should be refrigerated if not consumed within 2 hours.
Vegan sausage balls can be refrigerated for up to 3-5 days when stored in an airtight container.
More Gluten Free Vegan Appetizers
Whether you serve these for a party, to kick off a family dinner, or just for an afternoon snack, you can't go wrong with these plant based recipes:
Gluten-Free Sausage Balls (Vegan)
- 2 cups crumbled plant based sausage , precooked or store bought (see note)
- 1 ½ cups oat flour
- 2 cups shredded dairy free cheddar cheese , can also use some Parmesan in place of the cheddar
- ½ cup fine grained almond flour
- ¼ cup chopped fresh parsley , optional
- 4 teaspoons baking powder
- ½ teaspoon sea salt , if needed (see note)
- ½ - ¾ cup dairy free milk , if using a precooked sausage (see note)
- 2 teaspoons apple cider vinegar , if using a precooked sausage (see note)
- Preheat oven to 350 F/ 175 C
- Put everything into a large mixing bowl and mix until combined.
- Shape into balls, you should get about 20 balls that are about 1 ½ inches in diameter, and place on a parchment lined baking sheet.
- Bake for 30-35 minutes until browning.
- Serve with dips of choice!
- I did a combo of both cheeses. You can use any type of cheese you prefer. I suggest not using pre-shredded cheese because the ingredients they use to keep it from clumping can dry these out.
- If you buy uncooked sausage, you will probably not need the milk. However if you use precooked sausage, liquid will not be released so you need the extra liquid. You want the mixture to be wet so you can shape it easily, but you don’t want it to be overly wet.
- The salt will depend on the sausage you use. Precooked ready sausage tends to have plenty of salt on it’s own.
- This makes 20 balls, serving size is 4.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.