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Friday, October 8, 2010

Sausage Cheese Puffs - Football Friday


TGIFF!! It's finally Friday! Can't wait for all the good games this weekend.

I made these sausage puffs a couple of weeks ago and took down for breakfast after the football game.  They were a huge hit.  I would describe these puffs as gourmet sausage balls.  They are much easier to make than sausage balls.  No heavy mixing and rolling.  Just cook the sausage and mix with the other ingredients and scoop out.  I used a medium scoop and it was perfect.  I am going to double the recipe next time and freeze the leftovers.  These are a great lunch, dinner or party snack.  Stock the freezer for the holidays.  These will be perfect for Christmas morning at our house.





Sausage Cheese Puffs
adapted from Taste of Home
(Printable Recipe)

  • 1/2 pound sausage
  • 1 1/2 cups biscuit/baking mix
  • 2 cups shredded Cheddar cheese
  • 6-7 Tbps buttermilk

Preheat oven to 400.

In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown. Cool on wire racks.

Baked puffs may be frozen; reheat at 400 degrees F for 7-9 minutes or until heated through (they do not need to thawed first).



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24 comments:

  1. This is one of those "forpittysakes" good recipes. Looks great Stephanie.

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  2. No doubt, TGIFF!!!!

    On XMAS eve, hubby and I have a tradition of snack food. He always requests sausage balls.

    These look like some that he would luv.

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  3. Instead of baking them and then freezing, could you flash freeze the drops, bags them, then just pull out what you want to bake when you need them? May be a dumb question...sorry! :)

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    1. I do that all the time and they are perfect. Just be sure you have room in the freezer to do that! lol One Christmas I didn't and had to ask a neighbor if I could use her garage freezer, of course she obliged and I gave her this yummy treat.

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  4. Amanda Mae - I think you could freeze the dough. Just make sure to increase your cooking time if you don't thaw them out. Good idea!

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  5. I made them today and they are VERY good! thanks! putting them in the freezer for a tailgate!

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  6. These little things are addictive as all get out. They are even better dipped in hot chili while watching the game.

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  7. These look delicious! About how many does this recipe make? Thinking about serving for an office party.

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  8. AmandaG - I got about 24 puffs. I used a medium pampered chef scoop.

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  9. just found your site and it is awesome
    what kind of sauage do you use fro the sauage cheese puffs?
    is it just plain ground pork or some type of breakfast sauage?

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  10. Joann - I just used some regular Tennessee Pride sausage.

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  11. thanks for the info
    so it's not ground pork
    it's "sauage"
    too bad I live in Mexico and can't get pork sauage down here.
    oh well maybe I could make my own sauage

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  12. These were to bomb! Sooo much easier than regular sausage cheese balls and so tasty.

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  13. These were to bomb! Sooo much easier than regular sausage cheese balls and so tasty.

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  14. I've just seen these - they look GOOD!

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  15. I had to come back to this post and tell you that we made these as one of our XMAS eve snacks.

    We both luved them! They were delicious and I luved that they were not greasy!

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  16. These are incredibly delish & much easier than the traditional sausage ball!! One thing I will alter next go 'round is I'll grease the cookie sheet- the puffs stuck BIG TIME- tasty all the same though!!!

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  17. Can you use skim milk instead of buttermilk?

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  18. Joni - yes, you can use milk instead of buttermilk. You might not need as much.

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  19. I'm going to put a large indention in the middle and bake a quiche mixture in the middle and serve for breakfast to go.

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  20. We make these on Christmas morning also! Great recipe :)

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  21. Do you serve these warm or can they be room temp?

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  22. These look yummy!! I wish I had some for breakfast right now!!

    Yvonne @ TriedandTasty.com

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