Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Sausage potato puffs

Posted by moderndaygourmet on October 23, 2007

My friend Laura made these for a party. They look amazing and I can’t wait to try this. I might make it for snacks for church; seems like sausage/cheese/potato would be a good breakfast snack. Of course, some of these cheeses are expensive!

3/4 pound Yukon Gold potatoes
1 pound Italian sausages, casings removed
3/4 cup water
6 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
3/4 cup all-purpose flour
4 large eggs
1/2 cup shredded Gruyère cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
Freshly ground pepper
1 large egg yolk mixed with 2 tablespoons water

Preheat the oven to 425°. Coat four 12-cup mini-muffin pans with vegetable oil cooking spray. In a saucepan, simmer the potatoes in water over moderate heat until tender, 20 minutes. Let cool slightly, then peel and coarsely mash the potatoes.

Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes; coarsely crumble.

In a medium saucepan, bring the water, butter and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined. Set the pan over moderately high heat and cook the dough, stirring, until it comes away from the sides of the pan, 2 to 3 minutes; remove from the heat.

Using a handheld electric mixer, beat the dough at low speed for 1 minute. Beat in the eggs one at a time at medium speed; beat in the Gruyère, Parmesan, thyme, rosemary and a pinch of pepper. Stir in the mashed potatoes and sausage.

Fill the muffin cups with the dough. Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden. Let the puffs cool slightly, then serve hot.

MAKE AHEAD The puffs can be refrigerated overnight; rewarm in a hot oven.


One Response to “Sausage potato puffs”

  1. […] thoughts on appetizers: goat cheese tartlets, sausage with hot mustard, sausage potato puffs, roasted red pepper dip, cheese puffs with crab dip, feta-artichoke dip, pan-fried polenta with […]

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