Sausage Puffs – CRAZY good!!! SO simple to make and they taste amazing!!! Only 5 ingredients – butter, cheddar cheese, sausage, Worcestershire sauce, and flour. These things fly off the plate at parties. You will definitely want to double the recipe! A great alternative to our usual sausage balls. SO GOOD!!! #sausage #tailgating #appetizer #partyfood #quick #gameday #breakfast
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Pin This RecipeEasy Sausage Puffs for Breakfast or Parties
These Sausage Puffs are great for a quick breakfast and party appetizer. Heck, I ate them for lunch the day I tested the recipe. SO good!! They are very similar to sausage balls. The big difference is that these Sausage Puffs use cooked sausage in the mixture and there is no Bisquick. This recipe only uses about half a pound of sausage. I always just cook the whole roll of sausage and freeze the leftover sausage so I can make these yummy Sausage Puffs anytime I want.
How to Make Sausage Ball Puffs
There are only 5 ingredients in these puffs. The hardest part about making the puffs is cooking the sausage! Once the sausage is cooked, the puffs come together in no time. Mix together sausage, flour, butter, Worcestershire sauce, and cheese. Form into balls and bake.
- I like to make small half-inch balls. They are the perfect bite-size, in my opinion. If you want bigger puffs, make them bigger. It is up to you! Just check the cooking time. Bigger puffs might take a minute or two longer to bake.
- You can substitute turkey sausage in this recipe.
- I use King Arthur All-Purpose Flour.
- One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Make sure to mix the dough well to get all of the flour incorporated.
- Can Sausage Puffs be frozen? Yes! You can freeze the baked puffs for a quick snack later.
Easy Party Appetizer
These sausage balls never last long in our house. I love to make these for holiday parties and Christmas morning! The recipe makes about 3 dozen puffs. I usually double the recipe for a tailgate or party. These taste great hot out of the oven or at room temperature, so they are perfect for parties!
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Sausage Puffs
Equipment:
Ingredients:
- ½ lb sausage
- ½ cup butter, softened
- 1½ cups shredded Cheddar cheese
- ¼ tsp Worcestershire sauce
- 1 cup all-purpose flour
Instructions:
- Preheat oven to 350ºF. Line baking sheet with parchment paper. Set aside.
- In a skillet, cook sausage until crumbled and no longer pink. Drain fat.
- In a bowl, combine butter, cheese, cooked sausage and Worcestershire sauce. Mix well. Blend in flour.
- Form dough into 1/2-inch balls. Place on baking sheet.
- Bake for 15 to 18 minutes.
Notes:
- I like to make small half-inch balls. They are the perfect bite-size, in my opinion. If you want bigger puffs, make them bigger. It is up to you! Just check the cooking time. Bigger puffs might take a minute or two longer to bake.
- You can substitute turkey sausage in this recipe.
- I use King Arthur All-Purpose Flour.
- One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- Make sure to mix the dough well to get all of the flour incorporated.
- You can freeze the baked puffs for a quick snack later.
Steph
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Do you need to let the sausage get cooled before mixing into other ingredients?
These were awesome! I followed the directions, and it was perfect! I used breakfast sausage. We shipped them in syrup for an added bonus!
Can you use self-rising flour instead of all-purpose?
I did them overnight, only thing I can think of is perhaps the sausage had more fat in it. I will try again as it looked good. Meanwhile the "pancake" sausage is going into pasta sauce.
I must have done something wrong. Double checked my ingredients to match yours but they "melted" in the oven and were more like pancakes than puffs.
I’m not sure. I’ve made these several times and they turn out like the pictures. Maybe try refrigerating the dough before baking.
can you add some cream cheese like in some of your other sausage recipes?
I haven't tried these with cream cheese, so I can't say with certainty how they would turn out. You can certainly give it a try.
What type of sausage do you use? I notice you mentioned a roll… is that breakfast sausage?
Yes