recipe reviews for:

Sausage Cheese Puffs

“People are always surprised when I tell them there are only four ingredients in these taste bite-size puffs. Cheesy and spicy, the golden morsels are a fun novelty at a breakfast or brunch...and they also make yummy party appetizers. --Della Moore Troy, New York”

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Reviewed: Oct. 26, 2009

These are really awesome made with breakfast sausage and served with eggs in the morning. Yumm!

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AmandaPGH

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Reviewed: Jul. 8, 2009

Down South we call this Sausage Balls. I don't add water, but I do add 1-2 tbsp. buttermilk which keeps them from drying out when reheating. My husband takes a huge bowl of these into work each year around the holidays and says they are gone before coffee break time.

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TennMom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Fairview, Tennessee, USA

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Reviewed: Jan. 20, 2009

I like that this is simple. Skip the water, you want to start off dry as the sausage is full of fat. Don't cook sausage first. Use flour and mix with your hands until all flour is incorporated. Faster and easier this way. Can use spicy sausage too for a change.

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9 users found this review helpful

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emmas grandma

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Englewood, Ohio, USA

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Reviewed: Oct. 2, 2008

If you use milk instead of water and just good ole bisquick and Jimmy Dean regular sausage, this is a fail proof recipe, well, unless you burn them:) The best thing about these is that they store well in the fridge and reheat perfectly in the microwave. These are so yummy and addictive.

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32 users found this review helpful

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alta

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Reviewed: Feb. 11, 2008

Loved it!! I made these for church breakfast and they were gone in no time. I then made them for home per my family's request with the idea of freezing them as someone else suggested. Well, they too are all gone. I have had requests for them to be made for brunches and multiple people have requested the recipe. I did take some suggestions from the others: I added 1 c. water and cooked them at 350 for 10 mins. I also used bulk sausage and added rosemary. Enjoy! It's a winner!!

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Jen T

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Reviewed: Jan. 20, 2008

The simplicity of this recipe is why I chose it over the others that add a bunch of stuff. Made with Bisquick & everyone thought these were delicious~! Made only half the recipe and had many leftover but they were yummy snacks re-heated in toaster.

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3 users found this review helpful

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 29, 2007

I made these according to the recipe and my guests found them to be very unappetizing.

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3 users found this review helpful

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Janet Attisha

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Reviewed: Nov. 26, 2007

This is a standard recipe for me. I have found that cooking them at 350 for 15 minutes is best. They are moist and yummy.

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18 users found this review helpful

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Heather

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Reviewed: Aug. 20, 2007

These were a hit but I did add more liquid so they weren't quite as dry and cut back a bit on the cooking time. They are a great, filling on-the-go breakfast. My entire family loved them including our toddler and 4 year old.

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3 users found this review helpful

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BetterThanMIL's

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Reviewed: Jun. 4, 2007

These were ok, but not as good as I expected based on the reviews. I would have given it 3 stars, except that I made one change - I used 2 cups whole wheat baking mix and 1 cup Bisquick. They were a little bit dry, but tasted good with chili sauce. My two year old, however, loved them and kept snatching them off the counter and stuffing them in her mouth.

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4 users found this review helpful

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COOKINGFOR7

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Reviewed: May 8, 2007

I made these for the first time for my daughter's birthday and they are wonderful! I didn't change a thing. They were easy to make and taste great. I doubled the recipe though as I was making them for a party and that really wasn't necessary. I ended up freezing at least half. They thaw out great and are just as good heated up.

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10 users found this review helpful

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sandra4

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Mar. 4, 2007

Cut this down to 6 serving, using 1 cup cheese, 3/4 cup bisquick and 2 links of mild italian sausage. Also added some oregano. These were pretty good but think it could use some more spices for flavor. They did stick to the pan a bit so maybe a spray of Pam would solve that. I'd make these again. :0)

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 6, 2007

The only problem with this recipe is the baking time. I put them in at 400 and set the timer for 12 min.s. At the 10 min. mark they were burned and smoking. I started smell them burning and knew. I had one more batch of dough so I turned the heat down to 350 and kept a close eye on them. They were perfect at exactly 8 min.'s. The second batch tasted great. I had to throw the first batch away. At the suggestion of another reviewer, the spicey ranch was a hit as dipping sauce for these.

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13 users found this review helpful

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Francesca

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Reviewed: Jan. 8, 2007

These ended up being just fine but I wasn't sure they would turn out that way. Dough seemed really dry and difficult to create drops but managed to get it to work. I did brush them with melted butter just before they finished baking. Without it I think they may have been very dry to eat. However, everyone loved them and ate them up quickly. I did have a salsa to dip them in.

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2 users found this review helpful