Vegan Sausage Balls

Vegan Sausage Balls

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Before my vegan days, my brother and I would make these every Thanksgiving and Christmas.  I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized.

​Ingredients
2 1/2 cups Original Bisquick™ mix
1 package (14 oz) Lightlife Gimme Lean® Sausage
1 10oz block Follow Your Heart Vegan Gourmet Cheddar, shredded (or your favorite vegan cheese)
1/2 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh parsley
1-2 tbsp Vegan Magic Bacon Grease, melted
Up to 1/2 cup unsweetened, original flavor nondairy milk (I used soy milk)

Directions
1. Preheat oven to 350ºF and lightly grease a sheet pan.

2. In a large bowl – mix the sausage, cheese, Bisquick, herbs, Vegan Magic Bacon Grease, and half of the milk. Mix using your hands or a large spoon. Be sure to break up all of the sausage and thoroughly mix it in with the other ingredients. If the mixture feels dry, add the remaining milk and mix again.

3. Pinch off small portions of the dough and roll into 1-inch balls. Place on the pan and bake for 20-25 minutes, or until brown.

I like to dip mine in yellow mustard or a stone ground mustard for an extra bit of zing! ​

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Vegan Sausage Balls

Course: Appetizer, Snack
Keyword: Holidays

Ingredients

  • 2 1/2 cups Original Bisquick™ mix
  • 1 package 14 oz Lightlife Gimme Lean® Sausage
  • 1 10 oz block Follow Your Heart Vegan Gourmet Cheddar shredded (or your favorite vegan cheese)
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons chopped fresh parsley
  • 1-2 tbsp Vegan Magic Bacon Grease melted
  • Up to 1/2 cup unsweetened original flavor nondairy milk (I used soy milk)

Instructions

  • Preheat oven to 350ºF and lightly grease a sheet pan.
  • In a large bowl – mix the sausage, cheese, Bisquick, herbs, Vegan Magic Bacon Grease, and half of the milk.
  • Mix using your hands or a large spoon. Be sure to break up all of the sausage and thoroughly mix it in with the other ingredients. If the mixture feels dry, add the remaining milk and mix again.
  • Pinch off small portions of the dough and roll into 1-inch balls. Place on the pan and bake for 20-25 minutes, or until brown.

Notes

I like to dip mine in yellow mustard or a stone ground mustard for an extra bit of zing!

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