Sausage Potato Puffs Recipe

Name: Sausage Potato Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb potato, preferably Yukon Gold; 1 lb Italian sausage, casings removed; ¾ cup water; 6 tablespoons unsalted butter; 1 ½ teaspoons kosher salt; ¾ cup all-purpose flour; 4 large eggs; ½ cup gruyere cheese, shredded; ¼ cup parmesan cheese, freshly grated; 1 teaspoon thyme, finely chopped; ½ teaspoon rosemary, finely chopped; black pepper (freshly ground); 1 large egg yolk, mixed with 2 tablespoons water

Servings: persons

34 lb potato, preferably Yukon Gold
1 lb Italian sausage, casings removed
¾ cup water
6 tablespoons unsalted butter
1 ½ teaspoons kosher salt
¾ cup all-purpose flour
4 large eggs
½ cup gruyere cheese, shredded
¼ cup parmesan cheese, freshly grated
1 teaspoon thyme, finely chopped
½ teaspoon rosemary, finely chopped
black pepper (freshly ground)
1 large egg yolk, mixed with 2 tablespoons water

1
Preheat the oven to 425F Coat four 12-cup mini-muffin pans with vegetable oil cooking spray.
2
In a saucepan, simmer the potatoes in water over moderate heat until tender, 20 minutes.
3
Let cool slightly, then peel and coarsely mash the potatoes.
4
Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes; coarsely crumble.
5
In a medium saucepan, bring the water, butter and salt to a boil.
6
Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined.
7
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.
8
Using a handheld electric mixer, beat the dough at low speed for 1 minute.
9
Beat in the eggs one at a time at medium speed; beat in the Gruyere, Parmesan, thyme, rosemary and a pinch of pepper.
10
Stir in the mashed potatoes and sausage.
11
Fill the muffin cups with the dough.
12
Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden.
13
Let the puffs cool slightly, then serve hot.

3466

kcal

Calories

Fat

675

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 34 lb potato, preferably Yukon Gold, 1 lb Italian sausage, casings removed, ¾ cup water, 6 tablespoons unsalted butter, and more.

Yes, Sausage Potato Puffs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Potato Puffs

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