When you need something even the kids will eat, don’t want a ton of ingredients, and are basically looking for an easy dish the kids won’t throw at you in disgust, Cheesy “Sausage” Puffs are your answer. Just three ingredients. Just three. You can bake or fry them – mine were fried for extra greasy goodness! Baking is quicker though 😉 Everyone in your family will love them!!!
Cheesy “Sausage” Puffs
I was looking for a kid-friendly, dairy dish that I wouldn’t get a ton of complaints about. I’m tired. I don’t need the extra stress. When I came across the recipe for Cheesy “Sausage” Puffs (A.K.A “My Grandmother’s Retro 3-Ingredient Appetizer is a Family Favorite” by Laurel Randolph) in an email from Simply Recipes, I knew I had found a winner.
The subtitle is “No one in my family can get enough of this hot, savory snack. How could I pass this recipe up???
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These are Laurel Randolph’s “My Grandmother’s Retro 3-Ingredient Appetizer Is a Family Favorite” from Simply Recipes.
The problem with making Cheesy “Sausage” Puffs
Wait for it…
“Hey Sharon! This recipe isn’t kosher!!!”
I know.
That was the problem. The rest of the recipe was incredibly straight forward and easy.
The Solution for making Cheesy “Sausage” Puffs Kosher
I had two options:
- Vegan cheese
- Vegan bulk sausage
Considering that I wanted a dairy dish, I chose option #2, using the Impossible Bulk Sausage that comes frozen in a log. It kind of looks like a kishke package.
There are two types, regular and spicy. I used both in two different recipes.
The tons of ingredients in Cheesy “Sausage” Puffs. I even made them gluten-free!
How the Cheesy “Sausage” Puffs turned out
They were awesome! The kids loved them (woot!) and they were incredibly flavorful.
Follow the bouncing Cheesy “Sausage” Balls!
I take very little credit for this recipe except for the fact that I found it and made it kosher friendly.
Oh, and I took really great pictures 🙂
Here’s the recipe for Cheesy “Sausage” Puffs
As you are the Executive Chef in your kitchen, feel free to choose option #1 using vegan cheese and real meat. I’m sure it will be delicious. I recommend using a cheese that melts really well like Daiya brand.
Because the Impossible sausage is 14 ounces and the recipe calls for a whole pound, I adjusted the ratio of ingredients accordingly.
Cheesy “Sausage” Puff dough becomes incredible Cheesy “Sausage” Puffs!!!
I also never tried these in an air fryer. If you do, please let me know how they turn out.
The original recipe says to bake them. I fried them. Don’t ask me why.
I guess I’m a dunderhead.
It’s not like I only made one batch. I made multiple fried batches. And… you know what???
They were…
OMG!!!
OMG!!!
OMG!!!
And now for the recipe…
Print
Cheesy “Sausage” Puffs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 35 1x
- Category: Appetizer
- Method: Cooking
- Cuisine: Gluten Free
- Diet: Kosher
Description
When you need something even the kids will eat, don’t want a ton of ingredients, and are basically looking for an easy dish the kids won’t throw at you in disgust, Cheesy “Sausage” Puffs are your answer. Just three ingredients. Just three. You can bake or fry them – mine were fried for extra greasy goodness! Baking is quicker though 😉 Everyone in your family will love them!!!
I was looking for a kid-friendly, dairy dish that I wouldn’t get a ton of complaints about. I’m tired. I don’t need the extra stress. When I came across the recipe for Cheesy “Sausage” Puffs (A.K.A “My Grandmother’s Retro 3-Ingredient Appetizer is a Family Favorite” by Laurel Randolph) in an email from Simply Recipes, I knew I had found a winner.
Ingredients
- 1 (14-ounce) log bulk vegan sausage, defrosted (can be spicy)
- 1 3/4 cups Bisquick baking mix (gluten-free)
- 14–ounces shredded cheddar cheese, cold
- Marinara sauce, for dipping (optional)
- Avocado or peanut oil for frying plus a baby carrot(optional)
Instructions
- Add the room-temperature sausage and Bisquick to a large bowl. Use your hands to mix until mostly combined. Add half the cheese and knead it in, followed by the rest of the cheese, until a cohesive mixture forms.
- Form the mixture into walnut-sized balls.
- Cook using one of the below methods.
- Serve hot with marinara sauce for dipping.
Baking Method
- Preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
- Placing the balls about an inch apart on the sheet.
- Bake until browned on the bottom and cooked through, 20 to 25 minutes.
Frying Method
- Heat about an inch and a half of oil in a large skillet or pot. Add the carrot.
- Fry the Cheesy “Sausage” Balls until golden brown.
Equipment
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Caraway Baking and Cooling Duo
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Caraway Baking Sheet Duo – Black and Gold
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Caraway Baking Sheet Duo – Perracotta
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Cookie Scoop Set of 3 – Stainless Steel Ice Cream Scooper with Trigger
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Ice Cream Cookie Scoop Set of 3
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
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You can make these using real beef sausage if you like and substitute the cheese for a good quality plant based shredded cheddar like Daiya. Change the ingredient quantities to 16 ounces beef sausage, 2 cups Bisquick, 16 ounces plant based shredded cheddar cheese.
From the original author
- These three-ingredient gems are incredibly easy to make, but I will note one big tip: temperature is key. Your sausage has to be room temperature and your cheese has to be cold. Otherwise, it’s too hard to mix and all of the cheese will melt out as soon as it hits the oven.
- For extra tidy balls, stick them in the fridge for 30 minutes after forming them and before baking.
- A quick note about cheese: this is the one time I’d recommend using store-bought shredded cheese. The anti-caking agents that coat this cheese will help keep it from immediately melting out of the sausage balls. Plus, it’s a real time saver.
- I like to make sausage balls using spicy sausage for a kick of extra flavor.
Nutrition
- Serving Size: 1 Cheesy "Sausage" Puff
- Calories: 103
- Sugar: 1.3 g
- Sodium: 242.3 mg
- Fat: 5.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 7.4 g
- Fiber: 0.6 g
- Protein: 6.7 g
- Cholesterol: 11.5 mg
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