For the Love of Carb UNloading

Since last October, it's been low-carb living for me. Yes, I have allowed myself lots of carb meals: holidays, special dinners, birthday cake, etc. Yes, I've struggled to live (to eat) this way, but it's been much easier than you might imagine. One of my ways of managing this new lifestyle is to bring something to a dinner or party that is low-carb. This means that I'll always have something that I can eat without guilt. Here's one of those delicious offerings.

Low Carb Sausage Balls


  • 1 (16oz) Snow Creek Breakfast Sausage (mild)*
  • 3 green onions, ends and limp green parts cut off. Sliced & chopped
  • 3 oz shredded parmesan
  • 2 oz shredded mozzarella
  • 1 t poultry seasoning
  • 2 T hot tap water
  • Cherry tomatoes (amount depends on the yield of balls you make, which depends on how big or small you make your sausage balls)
  • Grated Parmesan cheese for garnish (optional)


*Snow Creek breakfast sausage is minimally processed and packaged in Seneca, South Carolina.

Combine all ingredients by kneading with your hands. Shape into golfball-sized balls and place on a cookie sheet. Cut cherry tomatoes in half and thread one-half per sausage ball onto a large toothpick or small skewer and place into each sausage ball. You may sprinkle a little grated Parmesan on each tomato half, but this is optional.

Bake in middle to upper part of oven at 400F for 20-30 minutes.

TIP: Sausage balls can be made ahead and covered with plastic wrap. Can be refrigerated for up to a day before cooking.

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