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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Sausage Puffs Recipe

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This recipe for Cheesy Sausage Puffs is from Lifestyle Recipes, 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 pound Jimmy Dean Sausage, browned and drained (I like the hot variety)
2 cups shredded sharp cheddar cheese
4 eggs
4.5 tbsp butter, melted and cooled
2 tbsp sour cream
1/3 cup coconut flour (heaping)
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder
Directions:
Directions:
Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.

Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper.

Brown and drain the sausage, chopping it into small chunks; set aside.

In a medium to large size bowl, combine the melted and cooled butter, eggs, sour cream, salt and garlic. Whisk together.

Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined.

Stir in the browned sausage and cheese.

Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart.

Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week.
Number Of Servings:
Number Of Servings:
50
Personal Notes:
Personal Notes:
Although a little drier, 1/2 cup or more of coconut flour will give you more of a bread-like texture which is kind of nice when you haven't had bread in ages! The 1/3 cup that the recipe calls for makes them super moist and hearty. It's really just a personal preference.
I've had a lot of questions about using almond flour in place of the coconut flour. Although I haven't tried it, you would need to triple or even quadruple the amount of almond flour, so plan on using a cup or more if you're substituting.

 

 

 

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