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
- 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).
CONNECT WITH PLAIN CHICKEN