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Bite-sized sausage puffballs are the perfect party appetizer that will appeal to guys and gals alike. They are slightly sweet due to the raspberry jam, with a touch of spiciness from the chipotle chiles and salsa. Use a mixture of mild and seasoned pork sausage. Best of all, you may make them in advance, freeze, and pop them frozen into the oven for a real time-saver on celebration day. If you are in a real time crunch, check out the Notes after the instructions.
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds bulk pork breakfast sausage (half mild and half seasoned, such as sage)
- 1 cup pork-flavored stuffing mix (measure first, then grind into coarse crumbs in a food processor if necessary or use a
- 3 ounces cream cheese, at room temperature
- 1/3 cup grated Parmesan cheese (not the canned variety)
- 1/4 cup minced sweet onion
- 1/4 cup chunky salsa
- 1/4 cup seedless raspberry jam
- 1/4 cup small capers, minced
- 1/8 cup minced fresh parsley
- 1 egg, lightly beaten
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground chipotle chile pepper
- .
- Optional Dipping Sauce:
- 1/4 cup seedless raspberry jam
- 1/2 cup prepared salsa
Preparation:
Preheat oven to 400 F. Line rimmed baking sheets with parchment paper or Silpats.
Combine pork sausage, stuffing crumbs, cream cheese, Parmesan cheese, sweet onion, salsa, raspberry jam, capers, parsley, egg, salt, and chipotle chile pepper in a large bowl until thoroughly mixed but avoid over-handling.
Cut puff pastry into 1-1/2-inch squares. Roll sausage mixture into 1-inch balls and wrap in puff pastry squares, stretching to cover. Place seam-side down on prepared pan. Bake about 15 to 20 minutes until golden and cooked through. Serve warm or at room temperature.
For optional dipping sauce, combine raspberry jam and salsa. Serve with sausage puffballs.
Yield: about 80 pieces
To Freeze Ahead: Prepare sausage puffballs, but do not bake. Place on cookie sheets and freeze until solid. Remove to a zip-top bag, squeeze out the air, and return to the freezer. When ready to bake, place frozen sausage puffballs on prepared pan. Bake at 375 F about 30 to 35 minutes, until golden brown.
Notes: If you do not have the time or patience to completely wrap the sausage puffballs, cut the puff pastry into strips and wrap around once or omit the puff pastry altogether.
Sausage Puffballs Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Combine pork sausage, stuffing crumbs, cream cheese, Parmesan cheese, sweet onion, salsa, raspberry jam, capers, parsley, egg, salt, and chipotle chile pepper in a large bowl until thoroughly mixed but avoid over-handling.
Cut puff pastry into 1-1/2-inch squares. Roll sausage mixture into 1-inch balls and wrap in puff pastry squares, stretching to cover. Place seam-side down on prepared pan. Bake about 15 to 20 minutes until golden and cooked through. Serve warm or at room temperature.
For optional dipping sauce, combine raspberry jam and salsa. Serve with sausage puffballs.
Yield: about 80 pieces
To Freeze Ahead: Prepare sausage puffballs, but do not bake. Place on cookie sheets and freeze until solid. Remove to a zip-top bag, squeeze out the air, and return to the freezer. When ready to bake, place frozen sausage puffballs on prepared pan. Bake at 375 F about 30 to 35 minutes, until golden brown.
Notes: If you do not have the time or patience to completely wrap the sausage puffballs, cut the puff pastry into strips and wrap around once or omit the puff pastry altogether.
Sausage Puffballs Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
