Low-Carb Sausage Balls

Low-carb sausage balls are perfect for breakfast or a snack. Made primarily from pork and cheese, they are about half protein and half fat, with very few carbs.

I have seen many variations of this recipe on the internet, both standard and low-carb.

The recipe is so simple and popular, I don't know who the original author is. (If you know, please leave a comment and let us know.)

So I do not claim to have invented anything new. Just spreading the word and contributing my tips and photos to this great recipe.

The concept is simple. Sausage meat, lots of cheese, plus almond flour and eggs to hold it all together.

Choosing cheese

Strong-tasting cheese works better in this recipe than milder cheeses.

I used grated mature cheddar and parmesan shavings.

Parmesan shavings retain flavour better than pre-packed grated parmesan (the sort that looks like powder). For even better results, get a block of Parmesan and grate it yourself just before cooking.

Cheddar is a more sturdy cheese that doesn't require as much fuss. You can get a pre-grated version without any fears.

Choosing sausage meat

Get high quality pork sausages with a high meat percentage.

Cheap sausages are often stuffed with breadcrumbs and various weird high-carb additives, up to about 20-30% of total weight. Don't go there!

Look for a brand with at least 95% pure meat. I used Tesco Finest Pork Sausages, with 97% meat content. They have only 0.6g total carbs per 100g.

Seasoning

The sausages will already have some seasoning, and the cheese adds further salty notes. So you don't have to add anything extra, if you don't want to.

If you would like to jazz up your recipe, just add your favourite spices or herbs to the basic version.

Italian-themed herbs (oregano, basil, thyme etc) would work well. Another option to try would be Chinese-inspired flavours - maybe a touch of Chinese five spice.