Back in the day (and I’m talking about the 70s), sausage balls were all the rage. We couldn’t believe that a pound of sausage, some baking mix and some cheese rolled into balls and baked would be as good as they were!
As we discovered that carbs were evil, so many substitutes were made. Coconut flour, almond flour, Carbquik baking mix, you name it.
The easy way to make these yummy 1-carb beauties is to see what you have on hand and go for it! My recipe has coconut flour, and it’s much more absorbent than almond flour. Usually 1/4 cup coconut flour is substituted for 1 cup almond flour and an extra egg is added. The chart below explains. Experiment and know that it’s not rocket science, and nobody can die from your choices, unless you’re allergic to nuts and you used almond flour.
- 1 lb bulk pork sausage rm. temp for 30 min-easier to mix
- 8 oz cheddar cheddar cheese shredded
- 1 large egg
- 1/2 cup coconut flour
- dash onion powder
Let sausage sit out for 15 least 15 minutes to make mixing easier. In a large bowl, mix all ingredients with your hands.
Roll into walnut-size balls and place on prepared pan. This should make exactly 24. Bake 20-25 minutes. Let cool on pan and serve warm or transfer to a large ziplock bag to refrigerate and microwave 3 at a time 1 minute to heat.