Okay. First things first. Go ahead, giggle. I know you want to.
It’s all right, I won’t tell.
You good? Cool, moving on then.
It’s that time of year again, and my mom and sister are on a Christmas candy making bender.
I’m not even kidding. You do not want to see the grocery bill, or the kitchen. All the things. Allllll the things.
I’ve managed to tweak a few of the recipes to be vegan friendly, and a few are accidentally vegan, so that’s always fun. (A note on that at the end of this post..) The resulting sugar rush though? Not always awesome.
That, however, is why God invented sausage balls.
These things are amazing. Especially dipped in mustard. And anyone who says differently, can fight me. And I’ve got a tattoo. So, uh, you don’t want to do that. (Translation: I will cry if you fight me. Please don’t.)
It was one of the things I didn’t immediately think about finding a vegan version of. I mean, “sausage balls” sounds inherently anti-vegan, no? But somewhere in between the many iterations of biscuits and gravy, we found LightLife sausage.
The texture isn’t exact… but it’s darn close. And workable like “real” sausage.
And cheese? That one was a no brainer. Lately our go-to is Follow Your Heart Cheddar shreds; but this is one of the few recipes that I’d consider reaching for Daiya first. Specifically, the pepper-jack shreds. Because spicy. But if you aren’t heat person, stick with FYH.
Again, the end result isn’t exactly the same as the regular, omni sausage balls- but I’ve fed them to several people – vegan and omni- with no complaints.
Veggie subs can be fairly expensive; especially if you’re on a budget or paycheck to paycheck, so unless I catch them on a sale, these are usually reserved for special occasions only.
A few notes before we get into it. This recipe calls for Bisquick. Not all Bisquick products are vegan! Here’s a link on that. You can also make your own, if you’re so inclined. But I’ve never tried! (Also- low carbers- my friend Regan informs me there’s a low carb version as well? I’ve never tried, but you can find it here.)
Worcestershire. As a rule, it isn’t vegan. Vegan brands exist, but lordy are they pricey. Recipes abound online though, check out Vegan Kitchen Magick’s recipe!
All set? Okay, here goes.
Vegan Sausage Balls:
Makes: a ton. I am not a food blogger, sorry guys. Usually about three cookie sheets worth. Soooo. 40-60 depending on size? (No comments. That ones low hanging fruit.)
3 Cups Bisquick
1 pkg LightLife Gimme Lean Sausage
1 pkg Vegan Cheese Shreds
3T Vegan Worchestershire Sauce
Dash of Frank’s Red Hot. (Or 3. Or 6. Who’s counting?)
Pre-heat oven to 325 degrees.
Combine everything the best way possible. It won’t be pretty. And it’s going to be a bitch. No need to mince words. I use a mixer with a bread hook for the bulk of it, and mix with a spoon by hand – my childhood self would have KILLED for this option.
No matter what, you’re likely to have to mix it as you scoop the balls, Bisquick and cheese shreds will fall to the bottom. It’s just how it goes. I cheat sometimes and use less Bisquick and cheese, eyeballing it, but that’s hit and miss, if we’re being honest.
Scoop out small balls, maybe a tablespoon or two in size, (please. Do whatever. I eyeball these and make them 1-2 inches in size? As long as they aren’t giant, don’t sweat it.) Shape them into pretty round spheres, and put on a cookie sheet. Preferably with parchment paper or a silicone baking mat or something. Mine always stick when I grease the pan.
Bake for 10-15 minutes. Usually I go with a solid 13, but it depends on the oven and all that. The bottoms will be slightly brown, and I mean… between you and me? It’s not actual raw meat, so let’s be real, you’re going to eat one to see if they’re done, aren’t you? Thought so.
Let them cool a bit, maybe on cooling racks if you’re fancy, and then you’re good to go!
They’re great for parties and potlucks. Just… be warned you might end up roped into making them often if they go over well. 😉
They also reheat well, and if you like that sort of thing… they aren’t awful cold. So they make great holiday presents!
Let me know if you guys try them, would love any feedback!
Also, I’m seriously debating trying to fine tune the rest of my mom’s Christmas recipes, and maybe making a digital cookbook? Not 100% sure yet, though. What do you guys think? Wouldn’t anyone be interested?
If I decide to be that ambitious, I’ll be sure to share it here.