Sausage Cheese Puffs Recipe - Allrecipes.com
Sausage Cheese Puffs Recipe
  • READY IN 45 mins

Sausage Cheese Puffs

Recipe by  

"These sausage cheese puffs are irresistible party appetizers."

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Original recipe makes 60 appetizers Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F. Combine ingredients in large bowl until blended. Shape into 1 inch balls. Place on baking sheets. Bake about 25 minutes or until golden brown. Serve hot. Refrigerate leftovers.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2008

COOK THE SAUSAGE FIRST!!!! Then add it to the other ingredients...they're yummy!

 
Most Helpful Critical Review
Jan 02, 2008

These were not good at all.

 

40 Ratings

Jan 01, 2009

I've made these for 30 years, and twice in the past two weeks for parties. They always disappear! I never cook the sausage first, nor do I add baking powder. I also use less water. be sure to use hot sausage and sharp cheddar - the flavor is much better. Make the balls no larger than a quarter and the sausage will cook fine.

 
Dec 25, 2007

THESE WERE A BIG HIT AT OUR CHRISTMAS PARTY. THEY ARE MUCH LIGHTER THEN THE USUAL RECIPE I MAKE. I USED JIFFY MIX AS THE BISCUT MIX. WE WILL DIFFENATELY BE USING THIS RECIPE AGAIN, AND AGAIN, AND AGAIN...... HAPPY HOLLY-DAYS!

 
Apr 13, 2010

Been making these for years they are always great; and a big hit at parties. You do not need to cook the sausage first, it cooks in the oven when you bake them. Like others say, use hot sausage and sharp cheese. I even add more red pepper flakes. YUMMY!!!

 
Dec 23, 2010

I modified this just a little and they turned out fantastic. I precooked homeground spicy sausage till just about fully cooked, cut the baking mix to 1 & 1/2 cups, and added milk a tablespoon at a time to help with mixing. I used a measuring spoon to dip out heaping tablespoons and put them on a rack on a foil lined baking sheet, baked at 350 for about 25 minutes. They disappeared way faster than I could fix them! I tried them with the original recipe first, a little dry and heavy, but still good.

 
Nov 25, 2009

made these for a snack at work very good I did cook the sausage 1st and drained to reduce the fat

 
Nov 28, 2007

My mom has this recipe and we own our own butcher shop and she uses our Italian sausage meat in them and they are always the first thing gone when we bring them somewhere

 

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Nutrition

  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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