It may be no surprise to people that I got my love of food, or the kind of food in particular, from my family. My father likely had the most influence as I would definitely not be a chilihead if it weren’t for him. I’m working on passing that passion on down to my own son.
And one of those passions beyond the taste factor includes what kinds of food I like. While breakfast may be my all-time favorite meal of the day, I would gnaw down on some apps any day of the week. It was not uncommon in my household to see us eating the insanely good cheese dip. However on truly special occasions, my Mom would pull out the sausage balls.
Her recipe was very similar to this recipe, but I want to say she used Velveeta in that recipe as well. And I had not even thought about the recipe until someone posted a similar recipe elsewhere. Like the dip, this is my version of a classic appetizer that dates back to the 70s. Not everything ancient has to be bad for you or contain Gluten – cause we can make almost anything GF! #GFNotTasteFree!
1 lb (450 g) raw pork sausage
10 oz (300 g) Jalapeno Jack cheese
2 C Gluten Free Bisquick
- Preheat oven to 350 degrees (convection or none) while you cover a cookie sheet with parchment paper.
- Combine your sausage, cheese and Bisquick in a large bowl. Note: I like to use Johsonville Hot Italian Sausage. And as always shred your own cheese to remove the possibility of Gluten contamination from the factory’s shredding process. Add a little milk to the mixture to get it to combine into one big ball. The last time I did this I added close to a quarter cup of milk.
- Now comes the fun – you could use a scoop to get the size consistent, but you will need to roll them into balls about the size of a loonie (or Susan B. Anthony!) Put em on your baking sheet with a little bit of space – they won’t spread out that much.
- Bake for 20 to 25 minutes. I liked doing mine for about 25 minutes on convection and it makes them a little crispy.