Grain-Free Sausage Balls
by Miranda Demarest
If you hail from the South, or are related to someone who does, you are probably familiar with Sausage Balls. In my husbands family, these little balls of biscuit dough, sausage, and cheese often show up for Christmas breakfast, but they are good any time of year.
When I first went grain free, I was sad to say goodbye to them, but now I don't have to. (And don't tell my mother in law, but these might just be better than hers!)
- 3 cups blanched almond flour
- 1/3 cup tapioca starch
- 1/3 cup arrowroot starch
- 1 tsp salt
- 1 tsp baking powder (I use homemade baking powder to avoid the cornstarch in regular baking powder)
- 1 lb homemade breakfast sausage, raw
- 8 oz shredded cheese (cheddar, monterey jack, mozzarella, whatever you like) OR one extra egg for a cheese-free ball
- 4 large eggs
Preheat oven to 375 degrees. Combine dry ingredients in a large bowl and whisk well, breaking up any almond flour clumps.
Add in cheese (if you're using it) and sausage and break up the sausage, rubbing it into the dry flours until it is all broken down into even bits. Add the eggs and mix until the flour is all moistened.
Use a portion scoop, or a spoon and your hands, to make 2in balls and place them on a cookie sheet about 1 inch apart. I like to use parchment paper, but it is not necessary; it's just easier to clean up.
Bake for 25-30 minutes, until golden brown.
Enjoy them as they are or dip in yellow mustard. (If you want to get really Southern, mix together some honey and butter and dip your Sausage Balls in that!)
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