Paleo Cheddar Sausage Balls
I know you know this recipe. The one with the biscuit mix, 2 heaping pounds of cheddar cheese, and savory sausage. If you ever went to a holiday party (any time of the year), the balls were there. And they were likely the first to go.
This week I decided to retest my food sensitivities – not so much because I really expected any new information, but because 1. I am a lab junkie and 2. I find it nice to revisit my mission and make sure I am on track. I’m sure my results are not that exciting to you so I won’t go into detail, BUT I have sad news. I am still not exceptionally tolerant of dairy. I know, shocking.
I did not have any “highly reactive” foods come back, which is great. And most were not reactive at all or were low levels. But cow’s milk, mozzarella, and malt came back at moderately reactive which in my mind is high enough. Cheddar was low which is good news and means that hopefully I can sprinkle a little on occasion. But seeing that dairy is still a problem, makes me want to step up my game and be even more cognizant. So – back to the balls.
I admit I do love the originals with their cheddar cheese and biscuit mix but honestly, we are better than that. We are so good that we are going to make them with pretend cheese that feels and tastes like cheese. Because we deserve to not have dairy inflammation amiright?
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
- 1 pound breakfast sausage (organic and pasture raised when possible)
- 1 cup cassava flour
- 1 cup dairy free milk (coconut or flax work well)
- 1 tablespoon high quality or homemade ketchup
- 1/2 cup tapioca starch
- 1/4 cup nutritional yeast
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons grass fed gelatin (the kind that congeals)
Instructions
- Preheat oven to 350
- Combine the milk, tapioca, seasonings, and yeast in a saucepan
- Heat over medium/high and whisk until smooth
- Add in the gelatin and continue whisking
- In a mixing bowl, combine the cassava flour and sausage by hand
- Now stir in 1 cup of the prepared “cheese” mixture from the saucepan and stir to combine (you can use a fork to incorporate it)
- Form meatballs by hand and line them on a baking sheet
- Bake for 20 minutes and remove from oven, allowing to cool slightly
- To make the dipping sauce, combine 1 tablespoon of each of the following and stir: ketchup, mayo, mustard, maple syrup
Notes
It says “3 grass fed gelatines” – is that tablespoons or teaspoons? ?
Thanks!
it’s been corrected. New plug in still figuring it out.
Sorry if you’ve already shared this but how do you test your food sensitivities? Donyou have a doctor do it or do you use some type of mail order lab? Thanks!
I am actually going to post that today!
Lol! I just saw it. Thanks for “reading my mind!” Great info.
Is the ratio 1 cup cassava to 1 lb sausage correct? That seems like a lot. Maybe most get absorbed by the sauce?