Pepper Jack Sausage Bombs

 

Pepper Jack Sausage Bombs are a dangerously good kitchen experiment gone right! Whether you plan to use them as a party appetizer, add them to your morning meal prep routine, or just have them for a filling snack these Sausage bombs will be a hit. They are VERY filling and go well with both sweet and savory dipping sauces, that’s the beauty of pork sausage (it’s tasty any time of the day). If you’re going for breakfast try them out with some cream cheese pancakes and a bit of sugar free syrup, or if you are making an appetizer give sriracha mayo a shot!

The type of cheese used can be changed to whatever you’d prefer, and you can even mix a few to get a different flavor. I used a block of pepper jack and a box shredder to cut down on carbs, the shredded cheeses you can buy at the grocery store tend to have a powder coating to keep them from sticking together in the bag (if you’ve ever wondered where that 1g carb comes from). I’ve made a batch using a blend of pepper jack and cheddar (50/50) that came out fantastic, so have fun choosing your cheese!

This double batch recipe uses 100g of crushed pork rinds but you could easily get away with about 50g to cut a few calories if needed, they are there as binding agent more so than for flavor. I’ve found that some of the cheaper store brand pork rinds tend to crush a little easier giving you that nice fine bread crumb texture. If your kitchen is tech savvy you can use a food processor but I find hand crushing to yield better results. Just add however many pork rinds you need into a ziplock bag and remove as much excess air as possible. Then find something to crush with, canned veggies are easiest and allow you to roll over the bag like a rolling pin (or you could use an actual rolling pin).

For the pork sausage I went with the Kroger store brand because it is 0g carbs per serving and has a good flavor for a good price if you’re on a budget. I did a blend of 1/2 hot sausage and 1/2 sage sausage in this batch, but you could do all hot or mild depending on your heat preferences. Pork sausage is a bit high in calories as a fatty meat so this is really meant to be a meal side or snack, though I may have adjusted my macros around having a sausage bomb feast once or twice… Worth it.

Another fun way to dress up your bombs would be with a little seasoning, what you decide to season them with is up to you,  but they are good without as well. For this batch I added some cracked black pepper, a bit of pink salt, and a few shakes of the Flavor God garlic lovers seasoning (I love garlic!). Keep in mind that garlic powder and onion powder do have approx  1.5-2g carbs per tsp, but when split into a large batch recipe like this it shouldn’t affect that much.

This batch is a DOUBLE BATCH recipe that make 48 sausage bombs in total. I cook 24 to serve and then freeze 24 to pull out later, really helps out if you’re into meal prep. When separating the bombs into the 48 servings I weigh out the batch on my food scale then divide that total by 48 to get the specific serving weight, for this set each bomb had a uncooked weight of 24g. This helps if you count calories, you can rest assured that every bite is accounted for and you can make this indulging treat fit your day!

Pepper Jack Sausage Bombs

  • Servings: 48
  • Difficulty: easy
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Ingredients:

  • 6 oz shredded pepper jack
  • 100g pork rinds, crushed
  • 2 lbs pork sausage
  • season to taste (optional)

Directions:

  1. Preheat your oven to 350.
  2. Add your pepper jack, crushed pork rinds, and pork sausage into a large mixing bowl. If you decide to season your bombs add the seasoning next and then hand mix until everything seems evenly distributed.
  3. Separate your bombs onto two trays of 24, you can use a food scale to get exact weight if desired.
  4. Put one tray in the oven to cook for approximately 25 minutes and place the other in your freezer to harden if you want to save some for later.
  5. Once the bombs look crispy on top pull them from the oven and allow them to cool slightly before serving.
  6. The batch in the freezer should be ready to store as well, just place those into a freezer safe bag and enjoy a few whenever the desire strikes! You can cook them at the same temp for just a slightly longer cook time.
  7. Enjoy!

Nutrition per bomb as prepared:

  • 73 kcal
  • 4.3g protein
  • 5.9g fat
  • 0.4g carbs

Until my next post just remember,

Hydrate. Satiate. Celebrate!

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