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

FAQs

How to keep sausage balls from burning on the bottom? ›

Why are my sausage balls so dry? Sausage balls can dry out if there is too much Bisquick mix in the sausage mixture or if the sausage balls were not mixed well enough. You can try adding a little bit of milk if the mixture still seems too dry. But be careful not to add too much liquid.

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 ...

To remove the gluten, the recipe utilises cooked rice to replace the bread element in the regular mix. The texture as it happens is pretty good, but did appear slightly more "chunky" than I was expecting. Fair succulence was noticed, and the taste was OK.

After you have formed your balls, store them uncooked for up to 2 days in the coolest part of your refrigerator, (usually in the back, on the bottom shelf.) Your uncooked sausage balls can also be stored in the freezer, indefinitely – but are at their best when cooked within 1 month.

Instead of greasing your cookie sheet, line it with a sheet of parchment paper or a silicone baking mat. Either will prevent sticking and help protect the bottoms of your cookies. And no, neither wax paper nor aluminum foil will not work as a substitute.

Water: Water is typically added to replace the moisture lost during cooking or smoking. Fat: Like water, fat also helps keep sausage moist and adds a buttery flavor.

To determine whether it's done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they're thoroughly cooked and remain moist.

You can cook up some vegetables alongside sausage on the grill or use your oven for a roasted version. You can cook any veggies you like — we recommend tomatoes, bell peppers, mushrooms, zucchini and red onion. Cut up all your veggies and let them marinate in a sauce of oil, garlic, vinegar and Italian spices.

Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.

What is surprisingly not gluten-free? ›

Sadly, even big brand sausages that have been certified as gluten free may still contain other allergens, sugar, artificial preservatives or other inflammatory ingredients.

Sausage brands that do meet FDA standards for "gluten-free" include: Aidells Sausage Company. Al Fresco. Applegate.

Move the pan to a higher shelf in the oven. Or you can buy an insulated baking sheet (such as Air-Bake) that will give a little protection from the heat of the bottom burner in the oven. You can also put another baking sheet under your pan.

I started out by heating a 12-inch nonstick pan over medium high heat then added the sausage and cooked for five minutes. I found that the heat was a little too high and the sausage was burning quickly, so I turned it down to medium and added in a couple tablespoons of vegetable oil to prevent scorching.

Start with a low heat and then gradually turn to medium or high. Or, if you like your food a little charred, you can start with high heat, and then switch it to medium and low to finish cooking. Stirring is also a great way to prevent your food from burning as it doesn't let the food stick to the bottom of the pan.