Sausage Cheese Puffs Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 3/4 cup water
- 4 cups (16 ounces) shredded cheddar cheese
- 3 cups biscuit/baking mix
- 1 pound bulk johnsonville(r) mild italian links
- Carbohydrate 17.724 g
- Cholesterol 0.56 mg
- Fat 4.312 g
- Fiber 0.587999973297119 g
- Protein 2.24 g
- Saturated Fat 1.1102 g
- Serving Size 1 1 serving (54g)
- Sodium 357.57625000025 mg
- Sugar 17.1360000267029 g
- Trans Fat 0.2352 g
- Calories 120 calories
Directions In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400degrees for 12-15 minutes or until puffed and golden brown. Cool on wire racks. Yield: about 4 dozen. Editor's Note: Baked puffs may be frozen; reheat at 400degrees for 7-9 minutes or until heated through (they do not need to thawed first). Originally published as Sausage Cheese Puffs in Quick Cooking March/April 1998, p31 Nutritional Facts 1 serving (1 each) equals 159 calories, 10 g fat (5 g saturated fat), 28 mg cholesterol, 391 mg sodium, 10 g carbohydrate, trace fiber, 7 g protein. Print Add to Recipe Box Email a Friend
