Thursday, December 27, 2012

Cranberry Spiked Sausage Balls

This month, my lovely Paleo Pen Pal, Amy, sent me some fresh-from-the-farm cranberries! I have never cooked with cranberries so I spent some free time brainstorming ideas and came up with these sausage and cranberry balls. In my pre-Paleo days, I loved those sausage balls that everyone has at the holidays, but they are made mostly with bisquick, sausage and cheddar cheese.

I wanted to make a healthier version with sausage, almond flour and herbs and sweeten them up with a bit with the cranberries. These will definitely be making an appearance at some of my family's holiday get togethers!

If after all my Paleo Pen Pals rambling, you still aren't familiar with Paleo Pen Pals, it is a fun Paleo food swap for bloggers and non-bloggers alike! To learn more and sign up, visit the Paleo Pen Pals Facebook page.

Read on for the recipe!

Cranberry Spiked Sausage Balls
Serves: 4-6
Time: 40 minutes

1 tbsp olive oil
1/2 red onion diced
2 ribs celery, diced
1 lb Italian sausage
1/2 cup almond flour
1/2 cup cranberries
1 egg, beaten
1 tsp parsley
1 tsp thyme
1/2 tsp sage
Dash of salt and pepper, to taste

Preheat oven to 400F.

Heat oil in a large skillet over medium heat.

Once hot, add onions to skillet and cook, stirring often, until translucent (2-3 minutes).

Add the diced celery and cook for two minutes, until softened.

In a large bowl, combine onions, celery, sausage, almond flour, cranberries, egg, and all spices. Using your hands, mix gently (so as not to burst the cranberries) until ingredients are well combined.

Line a large baking sheet with parchment paper and place heaping spoonfuls of the sausage mixture onto the pan. You should have about 25 sausage balls.

Bake for 20-25 minutes, until sausage balls are cooked through and browned on top.