When you only have a small bit of smoked sausage in the fridge, give this recipe a try! Wow! These were amazingly good, and not at all heavy like one would think. I ate 3 of these things and am pleasantly full. My husband won’t be home from Waco until dinner, so I’ll let him try them for a late snack perhaps. I just KNOW he’s going to love these delicious treats!
2 c. Carbquik Bake Mix (or other low-carb mix)
1 c. shredded Cheddar cheese
6 oz. Burton’s Smoked Sausage (or any brand you have), chopped
2 large eggs, beaten
½ c. heavy cream
VARIATION: Add a little minced green onion to the batter. For a change, use 6s oz. breakfast sausage (pre-browned) in placee of smoked sausage.
DIRECTIONS: Preheat oven to 350º. Using a brush, oil a non-stick twinkie-shape pan (12-slot). I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer. Scrape into a medium bowl. Add all other ingredients and stir until uniformly moistened and blended. Spoon the stiff batter into the 12 slots of the twinkie pan. Batter will be nearly to the top of each slot. Slightly press batter down to eliminate air holes. Pop into 350º oven for 18-20 minutes or until lightly browned as shown above. Remove from oven. Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart. Serve warm and enjoy!
NUTRITIONAL INFO: Makes 12 Twinkies®, each contains:
123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium