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Nanny’s Sausage Balls

Servings: 24 balls

Servings: 24 balls
Ingredients
  • 1 lb. Breakfast Sausage (tube, hot or spicy preferred, no preservatives)
  • 1 Large Egg
  • 1 Cup Almond Flour
  • 8 Oz Cheddar Cheese (you can play with type of cheese)
  • ¼ Cup Grated Parmesan (subbed with reduced fat cream cheese and eliminated the oil)
  • 1 Tbsp Butter (or Coconut Oil)
  • 2 tsp Baking Powder
  • ¼ tsp Salt
Steps
  1. (Note to self: Tripling the recipe is hard on the stand mixer motor. Keep an eye on it.)
  2. Preheat oven to 350
  3. Add all ingredients in a large mixing bowl and mix until well combined.
  4. Using a cookie scoop (2 spoons if no scoop) and your hands, roll sausage mixture into 20 to 25 sausage balls.
  5. Place sausage balls (no touchie) on a cookie sheet lined with parchment paper.
  6. Bake for 16 to 20 minutes. I used meat thermometer to check temperature to ensure they were fully cooked at 160°. You can also cut one open to check. Don’t overcook. You’ll end up with sausage rocks.
  7. I always double (triple) the recipe. If you’re gonna get your hands and kitchen all messy anyway...
  8. Freeze individually so you can just defrost what you need. Reheat low temperature oven, 250 degrees, for about 20 minutes from defrosted state.
Notes
  • You could add jalapeños to regular breakfast sausage, if you don’t have spicy sausage available. Mince them super fine.
  • We loved these with blue cheese dressing and balsamic reduction.
 

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