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  • Writer's pictureRobin Ankerich

Vegan Sausage Balls

For as far back as I can remember, my mom made Sausage balls for Christmas. Over the years, there were a number of both sweet and savory treats that she pulled out only for the week leading up to Christmas. As children, we did not understand why making these treat once a year helped to make them special, but as an adult, no longer being able to enjoy them, I have realized how traditions help to connect you to the past.

Over the past 8 years of following a plant-based diet, from time to time, I have tried to veganize this seemingly simple recipe of Bisquick, breakfast sausage, and cheddar cheese. But then am reminded that two of those ingredients are not as straight forward to make a one-for-one trade, until more recent years. With Beyond brand sausage more closely resembling traditional sausage, it has helped to make Vegan Sausage Balls a delicious reality.

Why Beyond Brand?

The reason I suggest Beyond brand links, is because it is the closest to realist sausage on the market. You need a mix of protein and especially fat for sausage balls to work. Plus most other brands do not contain enough fat and too many carbohydrates for the sausage balls to achieve their crispy exterior.

Do you have to buy Bisquick?

No! You can follow my recipe and achieve your own baking mix without the need to buy pre-packaged Bisquick with its preservative and anti-caking agents.


Vegan Sausage Balls

Yield: about 24 balls


240g / 2 c All-Purpose Flour

2 ½ tsp Baking Powder

1 tsp Salt (Diamond Crystal) or ½ tsp (Table salt or Mortons)

60g / 1/3c Vegetable Shortening (or coconut oil)

14oz Spicy Italian Beyond Sausage Links (4 links) (thawed)

2 tbsp Plant-Based Milk

2 c Plant-Based Cheddar Cheese

Optional ingredients to bring out the breakfast sausage flavor: 1 tbsp Sausage Seasoning and 1 tbsp Maple Syrup


1. Pre-heat the oven to 350F.

2. To mix your own baking mix, pulse the flour, baking powder, salt, and vegetable shortening together in a blender or food processer until fully incorporated. (If you do not have a blender or food processor, stir by hand for at least two minutes until completely combined.

3. In a medium mixing bowl, combine the sausage links filling removed from their casings, milk, cheese, sausage seasoning, and maple syrup until just mixed.

4. Then add the flour mixture using your hands to combine. Do not over mix. Portion the mixture into 1.5” balls (about two fingers wide). Place on a greased or parchment lined baking sheet. Option – brush or spray with a neutral vegetable oil to help achieve a crispy exterior.

5. Bake for 18-20 minutes. At the end, if the tops have not browned, turn on your broiler for another 2-3 minutes. Be careful because the broiler can cause them to burn quickly.

6. Allow to cool and enjoy while still warm or rehear in a toaster oven.

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