Sausage and Cheese Puffs
Makes 120 puffs (see lesser amount below)
Chances are you have had sausage and cheese puffs in one form or another at a party or gathering. This was my mother's recipe, and it makes the best puffs I have ever tasted. They make a quick and easy hors d'oeuvre for entertaining, and the great news is you can make them ahead, freeze and reheat. If desired, you can make a lesser amount, as indicated in the notes below. However, if you entertain often, make the entire amount and freeze some for later use.
- 1 pound hot or mild Italian sausage, casings removed
- 1 pound sharp cheese, grated (I use extra-sharp white cheddar)
- 3 cups biscuit baking mix
- 3/4 cup water
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Preheat oven to 400° F. Cook sausage in a large skillet over medium-high heat, breaking meat apart as it cooks. Drain on paper towels to remove excess grease. Spoon sausage into large bowl; cool completely. Add cheese, biscuit mix and water; mix with a fork until well blended. Roll into 1-inch balls. Place on a sheet pan, spacing about 2 inches apart. Bake for 12 to 15 minutes or until puffed and brown. Remove and cool slightly on wire racks before serving.
To Freeze: Place cooled puffs on a sheet pan in the freezer until frozen. Then store in freezer bags for up to six months.
To Reheat: Arrange on a sheet pan in a 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 directed above.