Sausage & Spinach Bocconcini – Forget What You Know About Wheat(c)

sausage & spinach bocconcini - Copy

     Quick, Easy and Yummy Appetizer!  Prep takes just a bit longer than the time it takes for your oven to heat up.  By now many of you are well acquainted with my tip to process gluten free rice crackers to a breadcrumb texture and store them in an airtight jar in the cabinet.  These can then be used at whim in any recipe which calls for breadcrumbs. Of course, you can also use prepackaged gluten free breadcrumbs.  This recipe uses the rice cracker meal in addition to some gluten free sorghum flour.  Sorghum has a wheat-ish sort of flavor, the goal of its addition in this recipe is to provide additional carb, handy for appetizers eaten with wine or other alcohol.  Brown or White Rice flour can easily be substituted for sorghum in this recipe.  Enjoy!

     Yields approximately  20 appetizers

2-3  Sausage links (hot or sweet, whichever you prefer)

½  cup chopped and thawed frozen Spinach

¾  cup  gluten free Rice Cracker Crumbs

2  tablespoons gluten free Sorghum flour

1/8  teaspoon Garlic granules or powder

1/8  teaspoon Onion granules or powder

Crushed Red Pepper, to taste

1  teaspoon Grated Italian Cheese (optional)

2/3  cup shredded cheese (Asiago, Provolone or Cheddar cheese)

1  Egg


Place parchment paper on a cookie sheet, put aside. Pre-heat oven to 350 degrees.

     Chop ½ cup thawed spinach. Be sure to squeeze out excess water, place aside.

     In a medium sized bowl, combine rice cracker meal, sorghum flour, onion and garlic powder, crushed red pepper and optional grated cheese.  Whisk to completely combine with fork.


     Add shredded cheese to mixture, combine with fork or hand.  Remove casing from sausage.  Slice sausage lengthwise with a sharp knife, use knife to lift skin.  Crumble sausage into mixture and combine with hand.  Add chopped spinach, combine with hand.  Add egg, combine with hands until the mixture becomes more of a ball.

IMG_1442    Pinch off 1 ½ inch pieces, roll between palms.  Place approximately 2 inches apart on parchment paper lined cookie sheet.  Bake for 30 minutes.  Remove to paper towel.  These are Delicious warm or room temperature.


“Sausage & Spinach Bocconcini” by Liz Conforti, Forget What You Know About Wheat(c) 2014

Other Gluten Free Breadcrumb Kitchen Wisdom Gluten Free Recipes:


Potato Croquettes


Spinach Fritters 


Stuffed Artichokes



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