Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups Bob's Red Mill 1 to 1 Gluten-Free Flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp nutritional yeast ((you can sub 1/4 cup shredded cheddar cheese))
  • 1.5 tsp kosher salt
  • 1 tsp fresh thyme leaves, finely chopped (about 5 sprigs)
  • 4 tbsp ghee ((melted and cooled slightly) (to keep Dairy Free, sub vegan butter))
  • 1 lb bulk pork breakfast sausage
  • 1 large egg, whisked
  • 1/2 cup nutpods original dairy-free creamer ((you can sub whole milk here))
  • 1 tsp dijon mustard

Instruction

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the gluten-free baking flour, baking powder, salt, nutritional yeast, baking soda, thyme and melted ghee. Stir until it turns into a crumbly, dough-like texture.
  • Using your hands, add the pork sausage into the bowl by breaking into smaller pieces. Continue to use your hands to work the pork into the flour mixture until evenly combined.
  • In a small bowl, whisk together the egg, creamer and dijon until well combined. Pour into the sausage mixture. Using the back of a fork, work the contents in the bowl (by stirring and mashing) until they are well combined.
  • Using a small cookie scoop (about 1 tbsp) drop sausage ball mixture onto the prepared baking sheet. Using damp hands, go back through and roll into balls.
  • Place in the preheated oven and cook until the pork is cooked through, about 15 minutes.
  • Remove from oven and enjoy!