Karen's Cave Kitchen
I can't explain how I love these! This recipe is a bit of a miracle to me. I didn't think it could be possible to reinvent a recipe this close to the old school one we have loved for years (made from that famous store bought biscuit mix). BUT here it is, friends. Traditionally my family has loved to have all of our favorite (really unhealthy) appetizers as our feast on past Christmas Eves. These were always on the list and Christmas just isn't the same without them. I have a sweet cousin who I could always count on to show up with them on Christmas at my grandmother's ... these will blow her mind! I CRAVE sausage balls at the holidays! Now I may have to have them much more often. They are gluten-free, grain-free and sugar free (except for the tiny amount found in pork sausage). And thankfully, the small amount of grass fed, raw dairy doesn't seem to bother me. I hope you enjoy ... actually, I KNOW you will!
2 lbs Ground Pork Breakfast Sausage (preservative free, no nitrates or nitrites)
1/2 cup Nutritional Yeast Flakes (at any health food store)
1 1/2 Tblsp Red Pepper Flakes (or to taste)
1/2 lb Grass Fed Raw White Cheddar Cheese, shredded
1/2 cup Liquid Egg Whites
1/2 cup Coconut Flour
1 1/2 cup Blanched Almond Flour
2 tsp Baking Soda
3 Tblsp Coconut Oil
Preheat oven to 400°.
Mix all dry ingredients in a large mixing bowl. Melt coconut oil and set aside. Mix shredded cheddar cheese, red pepper flakes, and nutritional yeast into dry ingredients. Then add sausage, liquid egg whites and oil and mix with hands until thoroughly combined.
By hand, roll into 1 inch balls and place on a cookie sheet lined with a Silpat. Space about 1 inch apart. You can place them close together as they don't change much in size as they cook.
Bake for 20 minutes at 400°.
Finish browning under Low Broil for approximately 2-5 minutes or until golden brown.
Yields approximately 42 sausage balls depending on size.