SAUSAGE CHEESE PUFFS
People are always surprised when I tell them there are only four ingredients in this easy sausage balls recipe. Cheesy and spicy, these golden morsels are a fun novelty at a breakfast or brunch. They also make yummy appetizers. -Della Moore, Troy, New York
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. , In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 197mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SAUSAGE PUFFS
Sausage Puffs - CRAZY good!!! SO simple to make and they taste amazing!!! Only 5 ingredients - butter, cheddar cheese, sausage, worcestershire and flour. These things fly off the plate at parties. You will want to double the recipe! A great alternative to our usual sausage balls. SO GOOD!!! #sausage #tailgating #appetizer #partyfood #quickappetizer
Provided by Plain Chicken
Categories Appetizer Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- 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.
BREAKFAST SAUSAGE PUFFS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees with rack in center position.
- Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface.
- Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet.
- Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.
SAUSAGE PUFFS
These sausage puffs are perfect to present at any party. This puffs have few ingredients and are very simple and quick to prepare! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO PREPARE SAUSAGE PUFFS: Cut the sausages in half and the puff pastry into small rectangles. Roll the sausage in each pastry rectangle and brush all the sausage puffs with egg yolk slightly beaten. Place the sausage puffs on a rectangular baking dish and bake until golden brown, about 15 minutes. Remove from the oven and serve.
Provided by Pedro Barbosa
Categories Appetizers, Quick & easy, Recipes
Time 30m
Yield 32 units
Number Of Ingredients 3
Steps:
- Cut the sausages in half and the puff pastry into small rectangles. Roll the sausage in each pastry rectangle and brush all the sausage puffs with egg yolk slightly beaten.
- Preheat the oven to 180ºC (350ºF).
- Place the sausage puffs on a rectangular baking dish and bake until golden brown, about 15 minutes.
- Remove from the oven and serve.
Nutrition Facts : Sausage puffs Nutrition facts Serves 32 units Per Serving % DAILY VALUE Calories 98 Total Fat 7 g(9%) Saturated Fat 1.5 g(7%) Cholesterol 13 mg(4%) Sodium 32 mg(1%) Total Carbohydrate 6 g(2%) Protein 3 g
CHAR SIU STYLE SAUSAGE PUFFS
We've combined sausage rolls with the flavours of Chinese char siu pork - doubly delicious!
Provided by Cassie Best
Categories Lunch, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- You can make the pastry up to 2 days before. Weigh the flour into a bowl and add 1/2 tsp salt. Holding the butter by the foil (to prevent it from becoming too warm), grate it directly into the flour on the coarse side of the grater. Dip the block of butter into the flour every now and then, and mix the grated butter into the flour with a cutlery knife to prevent it clumping together in the bowl. When the butter is evenly distributed throughout the flour, pour in 100g cold water. Mix with the cutlery knife until it clumps together. Tip onto your work surface and knead briefly to bring the pastry together - don't overwork or you'll lose the pockets of butter, which will create the layers. Wrap in cling film and chill for at least 30 mins.
- Heat oven to 200C/180C fan/gas 6 and line two baking trays with parchment. Squeeze the sausagemeat from the skins into a bowl. Add the five-spice, oyster sauce, hoisin and ginger. Mix until fully combined.
- Lightly flour your work surface. Roll out the pastry to the thickness of a 50p coin, then use a 10cm biscuit cutter to stamp out as many circles as you can. Fold the scraps back on themselves, but don't scrunch up the pastry, or you'll lose the layers. Re-roll and stamp out a few more if you can - you should make 18-20.
- Scoop the sausage mixture into balls (the size of cherry tomatoes) with a spoon and put in the middle of each pastry circle. Brush a little beaten egg over the pastry, then fold three sides in to partially cover the sausage and create a triangle shape, pinching the corners together. Brush more egg over the top of the pastry and sprinkle with sesame seeds. Arrange on the trays and bake for 25 mins until golden brown. Cool on the trays, ready to pack up for a picnic - or serve warm. Will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 163 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
SAUSAGE AND CHICKEN PUFF PASTRY SHELLS
Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.
Provided by Lela
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
- Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
- Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
- Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
- Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
- Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
- Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 25.7 g, Cholesterol 27.6 mg, Fat 26.2 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 6.9 g, Sodium 520.2 mg, Sugar 6.8 g
SAUSAGE AND CHEESE EGG PUFFS
A great item to have at any brunch setting. These also work well for breakfast when you have overnight guests. Then reheat well to so you can make a batch on the weekend for the hectic mornings during the work week.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 1h10m
Yield 30 puffs, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
- In same skillet brown and crumble the sausage. Drain well on paper towels.
- In a large bowl, combine the flour, baking powder and salt.
- In another bowl, combine eggs and cheeses.
- Melt remaining butter; add to egg mixture.
- Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
- Fill greased muffin cups three-fourths full.
- Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
- Carefully run a knife around the edge of each muffin cup before removing.
EASY PUFF PASTRY SAUSAGE ROLLS
Store-bought puff pastry simplifies the preparation of this easy sausage roll recipe. It looks impressive (and it is delicious), but so quick and simple. A salad is all you need to complete the meal. It freezes well, too.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Convenience Cooking Frozen Food Puff Pastry
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
- Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
- Bake in the preheated oven until deeply golden and puffed, about 20 minutes.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 55.3 g, Cholesterol 66.9 mg, Fat 53.1 g, Fiber 1.8 g, Protein 14.7 g, SaturatedFat 13.6 g, Sodium 464.6 mg, Sugar 1 g
APPLE SAUSAGE PUFFS
I love serving these tender little puffs when I entertain during the holiday season. No one is able to resist them, and I need just four basic ingredients to prepare the simple recipe. -Veronica Johnson, Jefferson City, Missouri
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage and apple over medium heat until meat is no longer pink; drain. Stir in cream cheese., Unroll one tube of crescent dough; separate into eight triangles. Place 1 tablespoon filling on the long side of each triangle. Roll up, starting with the long side; pinch seams to seal., Place point side down 2 in. apart on a greased baking sheet. Repeat with remaining crescent dough and filling. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 11g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
SAUSAGE POTATO PUFFS
Make and share this Sausage Potato Puffs recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 1h
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Coat four 12 cup mini-muffin pans with vegetable oil cooking spray.
- In a saucepan, simmer the potatoes in water over medium heat until tender, about 20 minutes. Let cool slightly, then peel and coarsely mash the potatoes.
- Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes, drain and coarsely crumble.
- In a medium saucepan, bring the water, butter, and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined. Set the pan over moderately high heat and cook the dough, stirring, until it comes away from the sides of the pan, 2-3 minutes; remove from heat.
- Using a handheld electric mixer, beat the dough at low speed for 1 minute. Beat in the eggs one at a time at medium speed; beat in the Gruyere cheese, Parmesan, thyme, rosemary, and a pinch of pepper. Stir inthe mashed potatoes and sausage.
- Fill muffin cups with the dough. Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden. Let the puffs cool slightly, then serve hot.
- Can be refrigerated over night; rewarm in a hot oven.
Nutrition Facts : Calories 116.4, Fat 8.1, SaturatedFat 3.7, Cholesterol 52.6, Sodium 299.2, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 5.2
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3.8/5 (110)Category Appetizers,Brunch,Hors D'oeuvresAuthor Grace ParisiTotal Time 1 hr 10 mins
- 1. Preheat the oven to 375° and position a rack in the center. Arrange the pastry on a work surface.
- Photo 2: How to Make Sausage Puffs: Brush squares of puff pastry with egg yolk. Place the sausage on the bottom edges and roll up the pastry, pressing the ends to seal
- 2. Place the sausage on the bottom edges and roll up the pastry, pressing the ends to seal. Freeze the sausages for 15 minutes, until firm.
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