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: Sep. 29, 2011

Great quick snack. I ate them with maple like pancakes, that made them really enjoyable. Use milk instead of water.

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Reviewer:

carlosar33

Reviewed: Sep. 22, 2011

I used Italian (hot) turkey sausage, but otherwise followed the directions. I found that the sausage cheese puffs were much too dry and didn't need to cook for more than 8 minutes at the most. The first batch that I made (following the instructions of cooking at 400 degrees for 12-15 minutes) almost burned. So, for the second batch, I turned the oven temperature down to 375 degrees and baked the puffs for approximately 8 minutes. I also added about 1/4 cup more water to the second batch so they wouldn't be so dry. The taste of this recipe is good, but I had to tweak the cooking instructions.

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Reviewer:

rltaylor

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Hartford, Connecticut, USA

Reviewed: Aug. 27, 2011

I made these the other day, and was I surprised! I cooked them at 350 for17 minutes and they turned out perfect! They were not dry at all and tasted so good. If you love the taste of cheddar cheese this is the recipe you will keep coming back to.

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Reviewer:

irishmaria

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Carmichael, California, USA

Reviewed: Jun. 19, 2011

I just made these for breakfast - they are pretty good! I halved the recipe and it still made 33 small biscuits, so definitely more than 12! I added some garlic powder too because I was afraid they would be too bland, they aren't - yummy simple breakfast.

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Reviewer:

nena

Living In: Katy, Texas, USA

Reviewed: Mar. 6, 2011

These were so good considering I whipped them up with on hand ingredients. I halved the recipe and added 1/2 tsp of cayenne pepper. Spicy. The next day we scrambled some eggs and used these for our rolls for breakfast sandwiches. Will make again! Thanks for the recipe.

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FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Dec. 18, 2010

Easy to make and good for a casual munchie buffet.....I did use spicy sausage and sharp cheddar, but wish the taste had a bit more "umph"! But, everyone loved them and they were all gone at the end of the party. Will definitely make again.

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Reviewer:

TerryDobson

Reviewed: Dec. 14, 2009

I used Jiffy brand mix and the milk substitution. They were doughy and inedible so I put them back in for another 10 mins. Again, still doughy. I gave up and put them in the fridge over night and put them back in for another 10 mins at 450. The texture was far more palatable but still not right. On the plus side they are very filling.

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Reviewer:

Shandra1982

Cooking Level: Beginning

Reviewed: Oct. 26, 2009

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

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Reviewer:

AmandaPGH

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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Reviewer:

TennMom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Fairview, Tennessee, USA

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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12 users found this review helpful