Low Carb Sausage Balls: The Ultimate Keto-Friendly Snack for Busy Families and Game Day

Looking for a simple, low carb snack that’s perfect for busy mornings, game day parties, or meal prep?

Low carb sausage balls are a go-to recipe that fits every occasion. Packed with protein, full of flavor, and naturally keto-friendly, these sausage balls are easy to make and even easier to enjoy.

Whether you’re following a keto lifestyle, cutting back on carbs, or just want a crowd-pleasing appetizer, this recipe is a must-have in your rotation.

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What Makes Low Carb Sausage Balls So Popular?

Traditional sausage balls rely on high-carb baking mixes, but this low carb version skips the flour entirely. By using protein-rich ingredients and a touch of creamy cheese, these sausage balls are:

Keto-friendly and low in carbs
Moist and flavorful thanks to cream cheese
Quick to prepare with minimal ingredients
Perfectly sized for snacking, meal prep, or party trays

They’re not just for breakfast—these sausage balls are versatile enough to serve at lunch, dinner, or even as a game day appetizer.

When to Make Low Carb Sausage Balls

These sausage balls are ideal for year-round snacking:

Weekday meal prep: Bake a batch on Sunday for quick grab-and-go breakfasts or snacks during the week.
Game day favorites: Serve them as a hearty appetizer at football parties or watch parties.
Holiday gatherings: Add them to party trays or brunch spreads.
Freezer-friendly option: They freeze beautifully, so you always have a low carb snack on hand.

No matter the season, low carb sausage balls are an easy solution when you need something quick, filling, and crowd-pleasing.

Creative Ways to Serve Low Carb Sausage Balls

While breakfast and brunch are popular times to enjoy sausage balls, don’t stop there:

Game day snacks: Pair with sugar-free BBQ sauce, spicy mustard, or ranch.
Lunchbox addition: Great for adults and teens looking for a high-protein, low carb option.
Appetizers: Serve with toothpicks at parties or casual get-togethers.
Meal prep combos: Add alongside eggs or avocado for a balanced, keto-friendly meal.

With a little creativity, sausage balls become a versatile low carb crowd-pleaser for any occasion.

Tips for Perfect Low Carb Sausage Balls

To get the best results:

Use cream cheese to bind the mixture and keep it moist.
Roll balls to an even size for consistent baking.
Use parchment paper to prevent sticking and make cleanup easier.
Freeze extras by flash freezing on a sheet first, then transferring to a freezer-safe bag.

These simple tips ensure every bite is golden, flavorful, and satisfying.

Who Will Love This Recipe?

Low carb sausage balls are a hit with:

Keto followers and low carb enthusiasts
Busy families looking for quick breakfast or snack options
Game day hosts needing easy appetizers
Kids and picky eaters who love familiar flavors without complicated ingredients
Budget-conscious cooks since this recipe is easy to double or triple

This recipe hits all the marks: quick, easy, low carb, and family-friendly.

FAQs About Low Carb Sausage Balls

1. Can I make sausage balls without flour or baking mix?
Yes! This recipe relies on sausage, cheese, eggs, and cream cheese, creating a naturally low carb, gluten-free sausage ball that holds together beautifully.

2. Are low carb sausage balls keto-friendly?
Absolutely. With minimal carbs and plenty of protein and fat, they’re perfect for a keto diet.

3. How should I store and reheat them?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain a crispy exterior.

4. Can I freeze them?
Yes! Flash freeze on a baking sheet, transfer to a freezer bag, and reheat as needed for easy meal prep.

5. What types of sausage and cheese work best?
Mild, hot, or sage-flavored ground pork sausage all work. Cheddar is a favorite, but mozzarella or pepper jack can also add variety.

6. Why do sausage balls sometimes fall apart?
Using lean sausage or under-mixing can cause crumbly balls. Cream cheese helps bind everything and adds moisture.

7. Can I cook them in the air fryer?
Yes, air fry at 350°F for 10–12 minutes for a crispy outside without heating the oven.

Why This Low Carb Sausage Ball Recipe Works

This recipe is:

Quick and simple: Minimal ingredients, minimal prep
Crowd-friendly: Perfect for parties or meal prep
Keto-approved: Low carb, high protein, satisfying
Versatile: Breakfast, snack, lunch, or game day appetizer

Keep this recipe in your arsenal for a go-to low carb snack that everyone will love.

Low Carb Sausage Balls

Ingredients:

1 tube of Jimmy Dean raw ground sausage
2 cups of mild shredded cheese
2 eggs
4 oz. cream cheese softened (not pictured below)

Directions:

Preheat the oven to 350 degrees.

Place all of the ingredients in a large mixing bowl.

Mix all ingredients together until combined well.

Scoop the mixture into two inch balls and place on a baking sheet lined with parchment paper.

Place the baking sheet in the oven and bake for 30-35 minutes or until the sausage balls are golden brown.

For this recipe, I was able to make 20 sausage balls.

Low Carb Sausage Balls

Ingredients

1 tube of Jimmy Dean raw ground sausage
2 cups of mild shredded cheese
2 eggs
optional: 4 oz. cream cheese (softened)

Instructions

Preheat the oven to 350 degrees.

Place all of the ingredients in a large mixing bowl.

Mix all ingredients together until combined well.

Scoop the mixture into two inch balls and place on a baking sheet lined with parchment paper.

Place the baking sheet in the oven and bake for 30-35 minutes or until the sausage balls are golden brown.

For this recipe, I was able to make 20 sausage balls.

December 28, 2025

Red Beans and Rice with Sausage

Easy Red Beans and Rice with Sausage – A Southern Staple for Busy Families

If you’re looking for an easy weeknight dinner that’s hearty, budget-friendly, and full of Southern flavor, this Red Beans and Rice with Sausage recipe is one to keep in regular rotation.

In our house, we make this just about every single week.

It’s one of those go-to meals that’s quick to throw together, doesn’t require fancy ingredients, and always hits the spot.

Using the brown rice in microwaveable bags (cooked using the stove top directions on the bag) and canned kidney beans cuts down on cooking time, making this a fast and easy meal to get on the table without a lot of fuss.

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Who This Red Beans and Rice Recipe Is For

This recipe is perfect for busy families, working parents, college students with limited cooking experience, or anyone looking for a warm and filling meal without spending a ton of time in the kitchen.

If you’re trying to save money on groceries but still want something that tastes like it’s been simmering all day, this recipe will come in handy.

The ingredients are simple and affordable, and chances are, you already have most of them on hand.

What Makes This Red Beans and Rice Stand Out

This isn’t one of those complicated red beans and rice recipes that take hours on the stove or need a long list of spices.

It’s a quick and easy version that still brings all the flavor. Using canned kidney beans and packaged brown rice helps save time without sacrificing taste.

The hickory smoked sausage adds depth and a rich, savory flavor that brings the whole dish together.

When to Make Red Beans and Rice

This meal works just about any night of the week.

It’s great on a cold evening when you need something comforting, but it’s also light enough to make during the summer.

We like to whip it up on Sundays to kick off the week, and the leftovers are even better the next day.

It’s perfect to pack for work lunches, and it holds up well for meal prep if you’re cooking ahead.

Where This Meal Belongs—Anywhere You Need It

Whether you’re feeding a crowd at a casual family dinner or just making something quick after a long day, this Red Beans and Rice with Sausage fits the situation.

It’s easy enough for a weeknight meal but satisfying enough to serve at a potluck or Sunday supper.

Bring it to a church gathering, a family reunion, or serve it straight from the stove on a quiet night at home.

Why You’ll Keep Coming Back to This Recipe

This is one of those meals that’s reliable.

It’s not fancy, but it’s filling and packed with flavor. It’s the kind of dish you can make on autopilot once you’ve done it a couple of times.

It’s also incredibly flexible.

You can switch up the type of sausage, add in chopped bell peppers or onions, or even use white rice if that’s what you’ve got.

But the beauty of this version is how easy it is to pull together with minimal prep and ingredients.

How to Serve Red Beans and Rice

You can serve this in a bowl with cornbread on the side, roll it up in a tortilla for a quick wrap, or even top it with a fried egg for a next-day breakfast.

If you’ve got leftovers, spoon them into meal prep containers and stash them in the fridge for the week ahead.

It reheats well and holds its flavor.

We’ve even added a few dashes of hot sauce or a sprinkle of shredded cheese when serving for a little extra kick.

This Red Beans and Rice with Sausage recipe has earned its spot in our weekly meal plan for good reason.

It’s easy, it feeds a crowd, and it tastes just as good the next day.

If you’re after a reliable Southern dinner idea that won’t break the bank or take up your whole evening, give this one a try.

Red Beans and Rice with Sausage

Ingredients:

1 lb. hickory smoked sausage
2 tbsp. olive oil
1 tbsp. butter
2 (8.8 oz) packages of whole grain brown rice *
6 tbsp. water
2 (15.5 oz) cans kidney beans (drained)
desired amount of salt and pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

*If making with white rice:

1 cup rice
2 cups water

Bring water to a boil in a saucepan. Add butter and salt to taste if desired.

Stir in rice, cover.

Reduce heat, simmer 20 minutes or until all liquid is absorbed and rice is tender.

Add to the mixture once it’s cooked and stir well.

Directions:

Cut up the sausage into small pieces.

Cook the sausage on low heat. Add the olive oil and butter to the pan.

Add the two packages of brown rice and water. Stir well.

Add the kidney beans.

Add the seasonings.

Stir and mix well.

Cook on low until rice is tender.

Serve and enjoy!

Red Beans and Rice with Sausage

Ingredients

1 lb. hickory smoked sausage
2 tbsp. olive oil
2 (8.8 oz) packages of whole grain brown rice
6 tbsp. water (for the rice)
2 (15.5 oz) cans kidney beans (drained)
desired amount of salt and pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Instructions

Cut up the sausage into small pieces.

Cook the sausage on low heat. Add the olive oil and butter to the pan.

Add the two packages of brown rice and water. Stir well.

Add the kidney beans.

Add the seasonings.

Stir and mix well.

Cook on low until rice is tender.

Frequently Asked Questions about Red Beans and Rice with Sausage

What kind of sausage is best for red beans and rice?
We use hickory smoked sausage for that rich, smoky flavor that pairs perfectly with the beans and rice. Andouille sausage is another great option if you want a little more spice. You can even use beef sausage – your choice!

Can I make red beans and rice with canned beans?
Yes! Using canned kidney beans is a huge time-saver and still gives you great flavor without the hours of soaking and simmering that dried beans require.

Is this red beans and rice recipe good for meal prep?
Absolutely. This dish stores well in the fridge for up to 4 days and reheats nicely. It’s one of our favorite meals to portion out into containers for work lunches or quick heat-and-eat dinners.

Can I use white rice instead of brown rice?
Yes, you can easily substitute white rice if that’s what you have on hand. The brown rice in microwaveable bags just makes it quicker and adds a bit of extra fiber.

How can I make red beans and rice more flavorful?
The smoked sausage already adds a lot of flavor, but you can also sauté some onions or bell peppers before adding the other ingredients. A dash of hot sauce or Cajun seasoning can also boost the flavor if you like more heat.

Can I freeze leftover red beans and rice?
Yes, this recipe freezes well. Just let it cool, portion it into freezer-safe containers, and store for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or on the stove.

Is this red beans and rice recipe spicy?
This version isn’t spicy as written, making it kid-friendly. If you like a kick, just add cayenne pepper or a few splashes of hot sauce to taste.

What do I serve with red beans and rice and sausage?
Cornbread, collard greens, or a simple side salad all pair well. It’s also filling enough to serve all on its own.

August 4, 2025

Sausage Pinwheels

If you are looking for a delicious appetizer to serve your guests for a gathering or for the big game day, try these Sausage Pinwheels!

Who doesn’t love a good sausage roll?

They’re easy to make, and they’re always a hit at parties. But sometimes you want something a little different – something that will really wow your guests.

That’s where sausage pinwheels come in. They’re the perfect appetizer for any occasion, and they’re sure to get your guests’ mouths watering.

What are you waiting for?

Start cooking!

Sausage Pinwheels

Ingredients:

1 lb. bulk pork sausage (regular or spicy)
½ cup diced red pepper
1 8 oz. cream cheese
2 tubes 8 oz. each crescent rolls
Kosher or sea salt
Black pepper
1 cup shredded cheese
1 green onion, sliced (topping, optional)
Diced tomatoes (topping, optional)

Directions:

In a cast iron skillet, preheat the skillet to medium-high and then crumble up the sausage into the pan. Season with kosher salt and black pepper. Cook until it is no longer pink.

Add in the diced red pepper and cook until the pepper is tender.

Add in the cream cheese, stir until everything is thoroughly blended. Turn the stove top to low.

Prepare your baking sheet by either lining it with parchment paper or a silicone mat.

Open one of the crescent roll tubes. Unroll the crescent rolls and separate them into 4 rectangles. You will want to seal the perforations with your fingers. Gently press out the crescent roll dough into a rectangle that is 6×4 and 1/2” thick.

Turn off the stove top and using a measuring cup and spoon, spoon the sausage filling into a 1/3 measuring cup and spread it onto a rectangle. Carefully spread it to within ¼ inch of the edge.

Carefully start to roll up the dough, jelly roll style and pinch the seam to seal. Make sure the seam side is down. Repeat this process until you have used all of the crescent roll dough.

Place the baking tray and the sausage roll logs into the freezer for one hour.

Preheat the oven to 350 degrees.

Carefully cut the log into 8 to 10 slices (depending on how thick you want them) and arrange them on prepared baking sheets (either lined with parchment paper or silicone mats).

Place in the oven and back until they are golden brown 15 – 18 minutes.

Remove from the oven and serve while warm. Serve up with sliced green onions and diced tomatoes.

Sausage Pinwheels

Ingredients

1 lb bulk pork sausage (regular or spicy)
½ cup diced red pepper
1 8 oz cream cheese
2 tubes 8 oz each crescent rolls
Kosher or sea salt
Black pepper
1 cup shredded cheese
1 green onion, sliced (topping, optional)
Diced tomatoes (topping, optional)

Instructions

In a cast iron skillet, preheat the skillet to medium-high and then crumble up the sausage into the pan. Season with kosher salt and black pepper. Cook until it is no longer pink. Approximately 7 minutes. Then add in the diced red pepper and cook until the pepper is tender, about another 2 – 3 minutes. Next add in the cream cheese, stir until everything is thoroughly blended. Turn the stove top to low.

Next, prepare your baking sheet by either lining it with parchment paper or a silicone mat.

Then open one of the crescent roll tubes. Unroll the crescent rolls and separate them into 4 rectangles. You will want to seal the perforations with your fingers. Gently press out the crescent roll dough into a rectangle that is 6×4 and 1/2” thick.

Next turn off the stove top and using a measuring cup and spoon, spoon the sausage filling into a 1/3 measuring cup and spread it onto a rectangle. Carefully spread it to within ¼ inch of the edge.

Then, carefully, start to roll up the dough, jelly roll style and pinch the seam to seal. Make sure the seam side is down. Repeat this process until you have used all of the crescent roll dough.

Place the baking tray and the sausage roll logs into the freezer for one hour.

Preheat the oven to 350 degrees.

Carefully cut the log into 8 to 10 slices (depending on how thick you want them) and arrange them on prepared baking sheets (either lined with parchment paper or silicone mats).

Place in the oven and back until they are golden brown 15 – 18 minutes.

Remove from the oven and serve while warm. Serve up with sliced green onions and diced tomatoes.

January 13, 2022

Shrimp and Sausage Gumbo

The season for gumbo is here, but you can enjoy gumbo any time of year! Enjoy this Shrimp and Sausage Gumbo for dinner this week!

If you’re like me, and can’t resist a good gumbo, then this dish is perfect for you. The shrimp and sausage mix give it the perfect bite.

I guarantee that if you make this dish for your friends or family they will be impressed with how tasty it is and want to know where you got the recipe from!

Chicken and Sausage Gumbo

Slow Cooker Chicken Chorizo Gumbo

Crockpot Gumbo

Why should you make shrimp and sausage gumbo? Well, it’s always been my favorite dish. The rich, savory aroma of gumbo wafts through the kitchen and has everyone running to ask what’s for dinner!

Gumbo pairs well with both bread or rice, or a side of potato salad!

More Shrimp Recipes:

Creamy Shrimp Pasta

Pineapple Shrimp Skewers

Shrimp and Sausage Boil Foil Packets

Shrimp and Sausage Grits

Shrimp, Turkey, and Sausage Etouffee

Shrimp and Sausage Gumbo

Ingredients:

20-25 large shrimp, uncooked
6 medium size Andouille sausage, sliced
Olive oil or coconut oil
6 cups chicken broth
5 tablespoons flour of choice
1 large onion, chopped
2 large sweet peppers, chopped
2 stalks celery, chopped
1 clove of garlic, minced
4 bay leaves
2-3 sprigs fresh thyme (or 2 teaspoons)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon hot sauce
8 medium okra, chopped
1-16oz can tomatoes

Directions:

Heat a tablespoon of oil over medium heat in your main stock pot or Dutch oven, and in the pot you will be making the broth in.

To the main pot, add your sausages and cook until done (I like to get them slightly charred – at least well browned).

Once they are done cooking, remove from the pot and set aside.

In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.

Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.

Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.

Stir constantly, adding a bit more oil if you need the roux to loosen up a bit.

You’re looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark color, dark like molasses, preferably.

Note: You can purchase Roux if you want to save some time!

Once your roux reaches the right color, add a tablespoon more of olive oil, along with the onions, peppers, and celery.

Cook 5 minutes before adding the bay leaves, thyme, and garlic.

Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.

Cook 1 minute while you strain the broth.

Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.

Add the sausage and shrimp and cook until the shrimp is a bright pink colour.

Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.

Serve hot.

Shrimp and Sausage Gumbo

Ingredients

20-25 large shrimp, uncooked
6 medium-size andouille sausage, sliced
Olive or coconut oil
6 cups chicken broth
5 Tablespoons flour of choice
1 large onion, chopped
2 large sweet peppers, chopped
2 stalks celery, chopped
1 head garlic, minced
4 bay leaves
2-3 sprigs fresh thyme (or 2 teaspoons)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 Tablespoon hot sauce
8 medium okra, chopped
1-16oz can tomatoes

Instructions

Heat a tablespoon of oil over medium heat in your main stock pot or dutch oven, and in the pot you will be making the broth in.

To the main pot, add your sausages and cook until done (I like to get them slightly charred – at least well browned).

Once they are done cooking, remove from the pot and set aside.In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.

Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.

Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.

Stir constantly, adding a bit more oil if you need the roux to loosen up a bit. You’re looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark colour. (Dark like molasses, preferably.)

Once your roux reaches the right colour, add a tablespoon more of olive oil, along with the onions, peppers, and celery.

Cook 5 minutes before adding the bay leaves, thyme, and garlic.

Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.

Cook 1 minute while you strain the broth.

Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.

Add the sausage and shrimp and cook until the shrimp is a bright pink colour. Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.

Serve hot.

October 6, 2021

Shrimp and Sausage Boil Foil Packets

If you’re looking for a way to cook dinner that is simple and delicious, try these shrimp and sausage boil foil packets.

You can make it on the grill or in the oven, so it’s perfect for any season!

It’s super easy to do: just combine your favorite ingredients in a foil packet and add in the spices. The best part about this dish is that there are minimal dishes to clean up-just toss the packets into the trash after you’re done cooking!

Packing your own lunch can be a hassle, but with these foil packet recipes you’ll never have to go hungry again!

These packets are super easy to make and pack up in the morning for an afternoon snack or evening meal. Plus, they’re great for camping trips too!

More shrimp recipes:

Creamy Shrimp Pasta

Pineapple Shrimp Skewers

Shrimp and Sausage Grits

Shrimp and Sausage Gumbo

Shrimp, Turkey, and Sausage Etouffee