Cheesy Chorizo Sausage Balls

There is nothing that screams fall or holiday entertaining more than a grazing board and this Mexican inspired grazing board is overflowing with some of my family’s all time favorite finger food treats like mini tacos, vegetarian taquitos, and my personal favorite, gluten free, Cheesy Chorizo Sausage Balls! 

{{ The recipe & post for my Cheesy Chorizo Sausage Balls was made in partnership with Tillamook. We received product & compensation in exchange for it. Opinions are always our own. Thanks for your continued support! }}

A serving bowl piled high with Cheesy Chorizo Sausage Balls.Next to teh sausage balls there is a bowl of green salsa for dipping. In teh side of the image there is a board with taquitos on it.

Traditional sausage balls were always at my family’s holiday celebrations and tailgate parties growing up, but now that I’m the one cranking out the celebratory eats for our clan I’ve swapped things up a bit with these Cheesy Chorizo Sausage Balls!

A Mexican inspired party spread. There is a large wooden board piled high with taquitos and fresh crudites. On either side of the table are heaping bowls of red salsa and a bowl of cheesy chorizo sausage balls are off to the side as well. The sausage balls have a small bowl of green salsa next to them.

Let’s talk about the 4-ingredients you need to make these Cheesy Chorizo Sausage Balls for your friends and family.

A large serving bowl piled high with Cheesy Chorizo Sausage Balls. Next to them is a small bowl of green salsa.

The sausage|| Ditch mild flavored, traditional ground pork sausage for the base of these sausage balls and instead pump up the flavor by using Mexican chorizo! Unlike most varieties of Iberian chorizo, which is cured and dried in a way similar to salami or pepperoni, Mexican chorizo is actually a raw sausage that must be cooked before eating which makes it the perfect base for sausage balls. Chorizo gets its red color and bold flavor from the dried chile pepper and paprika that is mixed into the meat. 

The baking mix|| Traditional sausage balls call for a baking mix like Bisquick, but when you are gluten free, the choices on the market don’t always perform as well as their gluten filled counterparts. I’ve developed a homemade baking mix that is shelf stable and works like a charm keeping these Chorizo Sausage Balls the perfect flavor and consistency.

How to make homemade gluten free baking mix: 

Ingredients: 2 cups finely ground sweet white rice flour, 1 cup tapioca starch, 2 tablespoons granulated sugar, 1 1/2 tablespoons baking powder, 1 teaspoon salt, 1 teaspoon xanthan gum, 1/2 cup solid vegetable shortening

Method: In the bowl of a food processor fitted with the “S” blade combine the sweet rice flour, tapioca starch, sugar, baking powder, salt, and xanthan gum. Process until completely combined, about 2 minutes. Add the vegetable shortening to the processor and pulse until no pieces of shortening are visible. About 8-10 pulses. The mix should have the same consistency as finely grated Parmesan cheese. Store in an airtight container for up to 8 weeks.

A woman holding a bag of Tillamook Mexican 4-Cheese

The cheeses || There are 2 types of cheese at work in this recipe. First, Tillamook Farmstyle Thick Cut Mexican 4 Blend Shredded Cheese which stand in for the sharp cheddar cheese that is used in more traditional recipes. Tillamook’s blend of naturally aged cheddar, Monterey Jack, Queso Quesadilla and Asadero cheeses give the sausage balls a depth of flavor that will blow your mind! I also use softened cream cheese in this recipe to keep the sausage balls moist and to help the meat, shredded cheese, and baking mix to come together. 

A Mexican inspired party spread. There is a large wooden board piled high with taquitos and fresh crudites. On either side of the table are heaping bowls of red salsa and a bowl of cheesy chorizo sausage balls are off to the side as well. The sausage balls have a small bowl of green salsa next to them. There is also a bowl of dark purple grapes at the end of the table.

This recipe checks all the boxes for me when it comes to holiday entertaining and I hope it does for you too! Fast, easy, make ahead-able, and a total crowd pleaser! 

If you’ve made our Cheesy Chorizo Sausage Balls or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you think in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.

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A large serving bowl piled high with Cheesey Chorizo Sausage Balls. Next to them is a small bowl of green salsa.

Cheesy Chorizo Sausage Balls

  • Author: This Mess is Ours
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 60 sausage balls 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Description

Our Cheesy Chorizo Sausage Balls are great for holiday entertaining, on the go snacks, and even the lunchbox!


Scale

Ingredients

  • 1 1/2 pound chorizo sausage, casing removed, crumbled
  • 2 cups baking mix or gluten free baking mix, see notes 
  • 1 (1-pound) bag Tillamook Mexican 4 Cheese Farmstyle Thick Cut Shreds
  • 4 ounces cream cheese, softened, broken into small pieces

Instructions

  1. Preheat oven to 350°F and line 2 baking sheets with parchment.
  2. In a large bowl, combine the chorizo, baking mix, Tillamook Mexican 4 Cheese Farmstyle Thick Cut Shreds, and softened cream cheese. Use your hands to work the ingredients together in the bowl. This can take a few minutes and may seem like you need more of a liquid, but just be patient and it will all come together. 
  3. Use a mini ice cream scoop or a tablespoon to form the mixture into walnut sized balls and place on the prepared baking sheets about an inch apart.
  4. Bake in preheated oven for 20 to 25 minutes, turning halfway through, until golden brown and sausage is cooked through. 

Make ahead tip for the holidays: Pre-cooked sausage balls may be frozen and then reheated at 350° F for approximately 10 minutes.


Notes

Gluten Free Bisquick

Makes approximately 3 1/2 cups mix

2 cups finely ground sweet white rice flour, 1 cup tapioca starch, 2 tablespoons granulated sugar, 1 1/2 tablespoons baking powder, 1 teaspoon salt, 1 teaspoon xanthan gum, 1/2 cup solid vegetable shortening

In the bowl of a food processor fitted with the “S” blade combine all of the dry ingredients. Process until completely combined, about 2 minutes. Add the vegetable shortening to the processor and pulse until no pieces of shortening are visible. About 8-10 pulses. The mix should have the same consistency as finely grated Parmesan cheese. Store in an airtight container for up to 8 weeks.

Keywords: sausage balls, chorizo sausage balls, cheesey sausage balls, gluten free sausage balls

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