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.