These little sausage bombs are the kind of old-fashioned appetizer that earned their place on Midwestern church basement tables because they are simple, filling, and mighty dependable. My aunt made them for potlucks, holiday gatherings, and game days, and folks always hovered near the platter waiting for the next batch to come out warm. What makes them especially nice today is that they happen to be naturally low carb without any fiddling or special substitutions, and with just three ingredients, they are as practical as they are crowd-pleasing.
Serve these warm with a crisp celery-and-radish tray, a dish of dill pickles, or a simple green salad if you want to round them into a light lunch. They also fit right in on an appetizer spread with deviled eggs, olives, and a little mustard or hot sauce on the side. For parties, I like to set them out with toothpicks and a hot cup of coffee, iced tea, or a cold sparkling water nearby.
Low Carb 3-Ingredient Sausage Ashcroft Bombs
Servings: 24 appetizer pieces
Ingredients
1 pound ground breakfast sausage
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and line a baking sheet or shallow baking pan with parchment paper.
2. In a large mixing bowl, combine the ground sausage, softened cream cheese, and shredded cheddar. Mix thoroughly with clean hands or a sturdy spoon until the cheeses are evenly worked through the sausage.
3. Scoop and roll the mixture into small balls, about 1 to 1 1/4 inches across, then place them on the prepared baking sheet with a little space between each one.
4. Bake for 18 to 22 minutes, until the sausage is fully cooked and the outsides are browned and lightly crisp in spots.
5. Let them rest for 5 minutes, then transfer to a serving platter and serve warm.
Variations & Tips
Make them spicier: Use hot breakfast sausage or a sharp extra-aged cheddar if you want a little more bite without adding extra ingredients.
Keep the mixing easy: Let the cream cheese soften well before you start. Cold cream cheese is harder to distribute, and you want every bite to have that rich, creamy texture.
Bake on a rack if you like: If you prefer a less greasy finish, set the balls on a lightly greased baking rack over a sheet pan so the excess drippings can fall away as they cook.
Make-ahead tip: You can roll the sausage bombs a day ahead, cover them, and refrigerate until baking time. That makes them especially handy for holidays and potlucks.
Freezer tip: Freeze the unbaked balls on a tray until firm, then store them in a freezer bag. Bake from cold or thaw overnight in the refrigerator, adding a few extra minutes as needed.