Vegan Sausage Balls

Sausage balls are one of the many recipes that I needed to veganize when we changed our diet.  It’s one of our traditions to have them every Christmas Eve and there are rarely any leftovers (but when there are, they’re delicious too). Enjoy them as is or try dipping them in vegan honey mustard.

They are often made with Bisquick; instead, I’ve used all-purpose flour (or whole wheat), baking powder, and some salt.  I prefer Lightlife Gimme Lean Plant-Based Ground Sausage to make this meatless appetizer. 

Then I use dairy-free shredded cheddar cheese.  I’ve tried Follow Your Heart and Violife, but use your favorite brand for these dairy-free sausage balls.  Any plant-based milk will work, it helps wet everything and makes it easier to form into balls. 

For more vegan appetizer recipes, try buffalo tofu, vegan buffalo dip, or vegan nacho cheese.

Variations

• Substitute the black pepper with cayenne pepper.
• Add Italian seasoning.
• Add chives, fresh or freeze-dried.

Serving suggestions

We mainly have always eaten these by themselves, but they also go great with sauces.

• Vegan cashew ranch
• Vegan nacho cheese
• BBQ sauce
• Vegan honey mustard

Tips for the Recipe

• Line a baking tray with a silicone mat or parchment paper for an easier clean-up.
• Use all-purpose or whole wheat flour for the dairy-free sausage balls.
• During testing, my family and I preferred the Lightlife ground sausage, but it can be substituted with your favorite vegan ground sausage.  If you do substitute, depending on the moisture content of the plant-based meat you use, you may need to adjust the milk needed in the recipe.  To adjust the recipe, mix everything without the milk, then add milk as needed.
• Any non-dairy cheese will work, I use a non-dairy cheddar cheese because it’s a bit bolder to go with the sausage.
• If you prefer the Bisquick version like the traditional sausage ball recipe, substitute the flour with the same amount of the mix and leave out the baking powder and salt.

Tips for vegan sausage

I have tested with vegan ground hamburger, which made the vegan sausage balls taste like vegan cheeseburger balls.  So, if you can’t find the sausage an uncooked vegan ground hamburger will work in a pinch.

Brands can change their recipes, so as of writing this, during testing, I needed to add milk for Lightlife Gimme Lean Plant-Based Ground Sausage.  I did not need to add any milk while testing with Impossible ground sausage.  Mixing the milk and flour in the recipe acts like glue that holds the sausage and cheese together. 

If you substitute with a different sausage, different plant-based meat, or you have a feeling that your brand changed their recipe: start by mixing the flour, salt, baking powder, garlic powder, smoked paprika, and pepper.  Then crumble in the sausage and add the cheese to the flour. 

Start to mix and if it’s too dry add a couple of tablespoons of milk, mix, and add more if needed.  If the mixture is too wet, add a tablespoon of flour at a time.  The mixture should be wet and will stick to your hands, but you should be able to roll it into a ball without excessive crumbling.

How to Make Vegan Sausage Balls

Preheat the oven to 375˚F (190˚C).  Then start by mixing the dry ingredients separate from the sausage and cheese, so all the dry ingredients get thoroughly mixed together.  Then add the vegan sausage, dairy-free cheese, and ½ cup of dairy-free milk; work in the sausage and cheese with your hands.  

Break up the sausage into smaller bits while working in the flour mixture. If the mixture is too dry add another tablespoon at a time of plant-based milk to help the mixture hold together and form the sausage balls.  The milk helps everything stick together.

Roll out 1 ½ inch size sausage balls and place them on a parchment or silicone-lined baking sheet.  Then bake for 20-23 minutes or until they have firmed up and turned golden brown.

More vegan appetizer recipes

• Sweet and Spicy Roasted Walnuts and Cashews
• Curry Cashews
• Vegan avocado lime crema
• Curry Chickpea Salad