Hatch Chile and Monterey Jack Cheese Chicken Sausage. Yes, that is the name in full. Brought to you by Daily Chef. Each sausage is pre-cooked and has just 1 net carb per link. There are 5 links per pound. These will be finding there way into our lunch bags. No pre-cooking. No gluten and 160 calories per link. I can do that! I thought they might be too spicy for that Yankee hubby of mine, but no. He said they are addictive.
I thought I might try baking them up in a dough to make them kinda like a cross between my Sausage Roll Bites and a corndog mini muffin. By adding some goodies to the coconut flour based batter, it all worked out nicely. These would be great finger food and lunch box fare as well. Maybe even with some Jalapeno mustard for dipping.
Chile Jack's Sausage Bites
1 pre-cooked sausage
1/4 cup coconut flour
1/4 tsp Jalapeno salt
1/8 tsp baking powder
1/4 cup shredded Monterey Jack Cheese
1/8 cup coconut oil, melted
1 tbsp water
Cut the sausage into 16 even slices. I do this by cutting in half and then slicing each cut part in half again and again until you have 1/16th slices.
In a microwavable bowl, combine coconut flour, jalapeno salt, and baking powder. Add cheese and toss to coat. Stir in eggs, coconut oil and water. If batter becomes thick, warm it for 20-30 seconds in the microwave to warm the coconut oil and thing the batter. Divide the batter among 16 mini muffin cups. (oiled if not silicone) Press a sausage slice into the batter in each cup, causing the batter to rise around the sausage. Bake at 350 degrees for 15-20 minutes. Let cool 5 minutes before removing from cups.
Makes 16. Each Bite has 48 calories and 1 g carb 4 g fat
As a meal for 2, each serving has 388 calories 4 g net carbs
So the husband loved these. Even though I was planning to pack them in our lunches this week,
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