When Tim and I got married twenty-five years ago, I meant to give cookbooks as favors to our wedding guests, who’d shared their favorite recipes with us. I didn’t manage to produce the cookbooks in 1995, but I’m hoping late is better than never! I think sharing these recipes (more than 100!) will be a fun part of celebrating this milestone anniversary—and celebrating our friends and family, too.
Oh, these sausage and cheese puffs. It’s hard to describe how delicious they are and the amazing alchemy that takes place with just a few simple ingredients.
The recipe is from my Aunt Karna, but you can see she wrote “John” on the index card. Karna is 100 percent Norwegian, but she’s embraced my Italian family’s cooking. She and Uncle John are wonderful hosts, and a favorite dinner at their house is grilled Italian sausages served with roasted red peppers. (Is there anything better than roasted red peppers?)
I always make the sausage puffs on New Year’s Eve, and I often bring them to gatherings because they’re delicious at any temperature. And they always get gobbled up.
Sausage and Cheese Puffs
1 pound Italian sausage
1 pound sharp cheddar cheese, shredded
3 cups Bisquick
3/4 cup water
Cook sausage, drain, and let cool. In large bowl, mix Bisquick, cheese, and water. Add sausage and mix. Roll into one-inch balls. Place on cookie sheet, two inches apart. Bake at 400 degrees for twelve to fifteen minutes or until puffed and brown. Serve warm.
P.S. My mom’s version of the recipe adds two tablespoons of softened butter to the mix. For me, whether or not I add butter depends on how greasy the sausage is.