SAUSAGE AND CHEESE PUFFS

MAKES 120 PUFFS

These are very good and easy. The great news is you can make them ahead, freeze and reheat. See the notes below for a lesser amount.

INGREDIENTS

1 pound hot or mild Italian sausage, casings removed

1 pound sharp cheese, grated

3 cups biscuit baking mix

3/4 cup water

Cook sausage in large skillet over medium-high heat, breaking apart meat as cooking. Drain on paper towels to remove fat. Spoon sausage into large bowl; cool completely. Add cheese, biscuit mix and water; mix with fork until well blended. Roll into 1-inch balls. Place on cookie sheet about 2-inches apart. Bake in a preheated 400° F oven for 12 to 15 minutes or until puffed and brown. Remove and cool slightly on wire racks.

To Freeze: Place cooled puffs on cookie sheet in freezer until frozen. Then store in plastic bags.

To Reheat: Arrange on cookie sheet in single layer. Bake in a preheated 375° F oven for 10 minutes.

Recipe for 30 Puffs: Use 1/4-pound sausage, 1/4-pound cheese, 3/4 cup biscuit mix and 3 to 4 tablespoons water. Proceed as above.

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