Happy Father’s Day to all the dads out there! My hope is that you are all enjoying a special day with your loved ones. Father’s day weekend is traditionally a travel weekend for us. My husband is an illustrator and there is a convention he goes to every year that falls on Father’s Day weekend. So, today I’m sharing the top request from the father in our house for Father’s Day…sausage balls (pictured below). I know, I know, these are typically served during the holiday season. However, in our house, these are prepared anytime my husband chooses for me to make a “treat” for him or when we travel so he has fuel for the trip.
I actually really enjoy making sausage balls for my husband, but shhhhh, don’t tell him. It’s a fun game I play with teasing him about how time consuming they are to make. They are, in fact, really easy to make and, while I’ve used a lot of different flours in this recipe, I love using Bob’s Red Mill Garbanzo Bean Flour in them. I’m always on a mission to make things healthier for my guys, so I decided to use a protein based flour as my binder in these tasty little gems. I also use a local sausage without any fillers to ensure the quality of the final product.
Since my husband’s favorite part is the crunchy exterior I did things a little differently for his special treat this time. I cooked some in my waffle iron! To complete the meal, I served them with a couple of over easy eggs along with a side of sliced cucumber and tomatoes . He LOVED them! Quote from my husband, “The best part about the sausage ball is the crispy outside. The waffle sausage ball is all crispy outside!” He really did love the extra crunch the waffle iron gave them.
I’m sharing both versions today so you can choose how you want to make these, but for a fun change, I hope you try them in the waffle iron. Enjoy these my friends!
Gluten Free Sausage Ball Waffles
(makes about 20 waffles or 60 sausage balls)
- 2 lbs Sausage (local preferred)
- 4 cups Shredded Cheddar Cheese
- 1-1/2 cup Bob’s Red Mill Garbanzo Bean Flour (the gluten free pancake mix works well too!)
- 1/2 Water
- 2 tsp Dried Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Fresh Ground Pepper
Preheat your waffle iron.
Mix all the ingredients together in a large bowl. I use my stand mixer with the paddle attachment. Coat the waffle iron with an oil of your choice before scooping about 1/4 cup of the dough into the preheated waffle iron. Cook according to your waffle iron specifications. Mine has a green light that comes on to tell me when it’s ready.
To make sausage balls, I use a 2 Tbsp cookie scoop. Place the dough about an inch apart on a parchment lined baking sheet. Bake at 375°F in a preheated oven for 25-30 minutes. (for crispy).
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.