Everyone’s favorite sausage balls but made without Bisquick! Ditch the preservatives and hard to pronounce chemicals of Bisquick and make this soft, fluffy, and clean sausage ball bread instead!
What is Sausage Ball Bread?
Sausage ball bread is simply a twist on the standard sausage ball recipe.
Sausage ball bread is easier to make because you don’t have to roll out individual balls. Instead, you press the mixture into a rectangle baking dish and cut into bars.
Sausage ball bread is also a cleaner version of a typical sausage balls recipe because it is made without Bisquick.
What’s Wrong with Bisquick?
Bisquick (and comparable products) is a highly processed and preservative laced baking mix that has filled kitchen cupboards for decades.
While Bisquick is a versatile and convenient baking mix for novice home bakers, it is not a good choice when it comes to our health.
Let’s take a look at the ingredients list:
- Enriched flour– heavily processed flours often containing traces of glyphosphate
- Vegeteble oils– seed oils derived from GMO ingredients like corn and soy, high in omega-6 fatty acids, and directly linked to obesity, heart disease and a myriad of other health problems
- Thiamin mononitrate– food additive that is synthetically isolated vitamin B1, byproduct of coal tar (petroleum), often produced in China
- Dextrose– highly processed sweetener with zero nutritional value, can cause insulin resistance, usually made from GMO corn
- Sodium Aluminum Phosphate– food additive linked to multiple diseases, including chronic kidney disease
- DATEM– food additive in baked goods, 100% synthetic and processed, banned by all house made Whole Foods products
- Monoglycerides– hidden source of transfers because it is made from oil byproducts
Do you still want to eat Bisquick after reading all of that? We can do better!
A Cleaner Sausage Ball Recipe
Now that we’ve agreed to nix the Bisquick, let’s make cleaner and more nutritious sausage balls recipe!
This sausage ball bread uses just 4 ingredients that are common in any cupboard:
- Breakfast sausage
- All purpose flour
- Aluminum free baking powder
- Shredded cheese
When I make this recipe for my family, I use organic and non-GMO flour, raw cheddar cheese, and aluminum free baking powder.
I also try to make sure I have sausage made from sustainably pasture raised pork.
Sometimes I like to add a little cayenne pepper for a hint of spice!
Even if you cannot afford organic or pasture raised ingredients, simply removing the bisquick is a fantastic way to clean up your diet!
How To Make This Recipe
This sausage ball bread without bisquick is incredibly easy and mess free to make. No hand rolling sausage balls only to leave your hands a greasy mess!
If you have a food processor, pull it out for this recipe.
A food processor will mix everything up perfectly for you and if you have cheese that needs to be shredded, your processor can do that for you too.
Watch this video to see how I let my food processor do all the work for me!
Of course, you can hand mix as well. It’s best to work everything together with your hands, making sure to scrape the bottom of the bowl.
Once the mixture has come together, press it into an 8×12 or 9×13 baking dish and bake for about 25 minutes at 375 degrees.
Ways To Serve Sausage Ball Bread
Sausage ball bread is delicious at any meal. Here are some ways my family enjoys this recipe:
- Grab and go breakfast
- Broken up into potato soup (as shown above) or this sausage ball soup
- In lieu of toast with scrambled eggs
- As a mid-day snack
Diet and allergy notes
This recipe is egg free and nut flour free.
It is not gluten free or low carb. Try these breakfast meatballs for a low carb option.
- 1 pound breakfast sausage
- 8 ounces sharp cheddar cheese
- 2 cups organic all purpose flour
- 3 teaspoons aluminum free baking powder
- pinch of cayenne pepper (optional)
- Preheat oven to 375 degrees.
- In the bowl of a food processor, add the sausage, flour, baking powder, and cayenne pepper (if using). Pulse a few times to break up the sausage and incorporate the ingredients.
- If using a block of cheddar cheese, swap the blade for the shredding plate and shred your cheese directly into the bowl (as seen in the video). If using pre-shredded cheese, add directly to the bowl.
- Pulse a few more times until the mixture is even and uniform.
- Transfer to an 8x12 or 9x13 baking dish. There is no need to grease the dish because the sausage will render enough fat to prevent sticking.
- Use your hands to press the mixture evenly into the dish.
- Bake for 20 to 25 minutes. The top should be lightly golden.
- Let cool 5 to 10 minutes before cutting.
Store leftovers in the refrigerator up to 5 days. Freeze cooked sausage ball bread in an airtight container up to 3 months.
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