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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SAUSAGE PUFFS Recipe

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This recipe for SAUSAGE PUFFS is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sausage, cooked, crumbled and drained
3 eggs
1/4 cup heavy cream
1 tsp. chopped Dill Weed
2 tbsp. butter
1 cup shredded Cheddar cheese
1 tbsp. chopped parsley
1/4 cup diced red pepper
3 pkgs. Pepperidge Farm Puff Pastry Cups
Salt and pepper to taste
Directions:
Directions:
1. Bake the Puff Pastry Cups according to directions. When done baking, remove the center lid from the pastry. Set aside.
2. Add to a mixing bowl eggs, heavy cream, dill and red pepper; beat together.
3. Melt butter in saute pan. Pour egg mixture into pan and scramble, continually stirring so it will not stick. Half way through cooking, add cooked sausage and cook until done.
4. Spoon mixture into pastry cups and sprinkle with Cheddar cheese and parsley. Add salt and pepper to taste. Serve warm.
Personal Notes:
Personal Notes:
I love the Maple flavored sausage in this.

 

 

 

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