The high carb version of this recipe has been a family favorite for years now.
Usually we get together the night before Thanksgiving or Christmas to cook for the holiday family dinner. While we’re putting Mom’s Potato Salad together and making her fabulous Coconut Cream Pie, we stick a pan of Sausage Balls in the oven to snack on. It’s become a family tradition.
Having a little extra sausage on hand, I attempted a low carb version of this easy recipe.
They turned out fairly tasty, tho I think I can back off the onion powder next time or leave it out all together.
All you need is sausage, grated cheese, and something to bind it all together. I’ve read where some use eggs and others use crushed pork skins. I used a bit of Carbquik (similar to Bisquik) and some parmesan cheese to make up the dry ingredients. Bob’s Red Mill has a low carb baking mix that is another option.
It worked and they were quite tasty, although they didn’t have the traditional sausage ball taste, because of the added spices, I think. So in the future, I think I’ll skip the spices and hope for that famous sausage ball flavor.
Other tasty low carb snacks and appetizers:
Cheesy Sausage Balls
1 lb. sausage
12 oz. shredded cheddar cheese
1 cup of your choice low carb baking mix, such as Carbquik and parmesan cheese, Bob’s Red Mill Low Carb Baking Mix.
Preheat the oven to 375 º F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large bowl. Mix well with your fingers. The mixture may very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 16-18 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking or use parchment paper to line your pan. Remove from oven and serve warm.
Purchase Bob’s Red Mill Low Carb Baking Mix here.
Disclaimer: By purchasing from the links in this post, you are helping support HofCH at not extra charge to yourself.