Gluten-Free Sausage Balls - The Defined Dish Recipes (2024)

FAQs

How do you keep sausage balls from flattening? ›

Why do my sausage balls flatten out? The mixture may be too wet or not well-chilled before baking. Add a bit more baking mix or flour if it's too wet. Additionally, refrigerate the balls at least 30 minutes before baking to help them hold their shape.

Bob Evans. The Bob Evans restaurant chain also makes products for sale in grocery stores, including seven different roll sausage varieties. None of the products have gluten-related claims, so while the main ingredient in each sausage product is pork, it is possible that some sausages contain trace amounts of gluten.

At this time Jimmy Dean sausage is not tested for gluten and the company claims that their sausage should not be considered to be gluten-free.

They're made with pork sausage, two kinds of cheese and plenty of seasoning. Make your mixture, scoop out similarly-sized balls, bake until brown and you've got the perfect party app. Baking gluten-free? We've got you covered with a recipe for Gluten-Free Sausage-Cheese Balls.

Sausage balls can sit out while serving for up to two hours. Past that point, they should be refrigerated and reheated. Do sausage balls need a dipping sauce? Sausage balls are delicious all on their own, but you can pair with ranch, honey mustard, or any other dipping sauce you love.

Typically these balls, when made into round shapes using a cookie scoop and rolling in your hands, should retain their round shape. One reason some flatten when cooking if when pre-shredded cheese was used in the recipe. Pre-shredded cheese doesn't hold up as well as if you shred the cheese by hand from a block cheese.

Sausages

While there are plenty of gluten-free versions available, your regular sausages often contain rusk made from wheat.

Ketchup doesn't contain wheat, barley, or rye. As such, it's a naturally gluten-free product. However, some brands may use wheat-derived vinegar or produce their ketchup in a facility that manufactures other gluten-containing foods, which may contaminate it.

Yeast extract and autolyzed yeast extract may contain gluten from barley. Manufacturers are not required to disclose the source of yeast extract on the ingredients label, so you should only use yeast extract that is labeled gluten-free or confirmed gluten-free by the manufacturer.

Kraft (the company that makes Velveeta) has a trusted policy to disclose any allergens on their nutrition label and there are no warning that indicate that Velveeta cheese contains any gluten ingredients. Furthermore, the gluten-free and celiac community is in agreement that Velveeta should be considered gluten-free.

Is Mcdonald's sausage gluten-free? ›

There are no gluten containing ingredients in our Sausage Patties. Please note that the seasoning used in our Sausage Patties contains Dextrose and Glucose Syrup which is derived from wheat.

Many brands of bacon are gluten-free, but for added certainty, look for the gluten-free label when purchasing. Additionally, be wary of bacon served in breakfast buffets – sometimes they may have slices of bread placed underneath them to soak up the grease.

Of course, when you purchase properly packed sausage balls they will be safe in the refrigerator for a few days and up to a month in the freezer. It is a good idea to cook them while they are still fresh for optimum freshness and flavor. Cooked sausage balls can be kept for up to 3 to 4 days.

Largish white bits like that will be either fat, cartilage, or (other) connective tissue. Once cooked, if they can be squished apart with your fingers they're fat; if they're crunchy when you bite into them they're cartilage; if they're very chewy they're connective tissue.

The best side dishes to serve with sausage balls are sauteed mushrooms, mashed sweet potatoes, corn on the cob, cheese dip, Brussels sprouts with bacon, scrambled eggs, wedge salad, yellow rice, grilled asparagus, biscuits and gravy, roasted red peppers, tomato and mozzarella salad, coleslaw, macaroni and cheese, and ...

Roll them flat between your hands to get them nice and straight, prick some holes in both sides and then BOIL them. Once boiled for about 10 minutes let them dry (because they are hot, they'll dry pretty quick once out of the water) and/or let them go go cold.

Once your sausage has reached the correct internal temperature (152 degrees F.), it needs to be cooled quickly and thoroughly or the casings will shrink and shrivel.

Also when I took it off after it reached temperature it was suggested to put it in an ice bath to prevent shrinking in the casing.

If they look good when you take them out and then wrinkle while cooling you needed to dunk them in a ice water bath until the IT is down to under 100°. If they're still wrinkled after the cold water bath try dunking in hot water for a minute, it will tighten the casing back up.