05 December 2009

Sausage Potato Puffs

Christmas tree up, check. Shopping for Salvation Army angel tree kid done, check. Shopping for family/friends started, check. First snow of the season, as of today, CHECK! All signs indicate that the holidays are in full swing.

Another sign: holiday parties. And tomorrow is my first of the season... and it's a potluck! There's so much to do for it, too. (Cleaning, not even sorta check, and of course cooking, also not check.) But I got a jump on it today. Tomorrow will be jam packed with prep, so what could I make ahead of time? These.

Sausage Potato Puffs
adapted from Food and Wine, Dec 2006

3/4 lb potatoes (I used red since that's what I had, recipe says Yukon Gold)
1 lb Italian sausages, casings removed (I used turkey because I wasn't sure if my friends kept kosher... plus it's half the calories)
3/4 C water
6 tbsp unsalted butter
1 1/2 tsp kosher salt
3/4 C all purpose flour
4 large eggs
1/2 C Gruyere cheese, shredded
1/4 C parmesan cheese, grated
1 tsp finely chopped thyme
1/2 tsp finely chopped rosemary (I omitted)
pinch of freshly ground pepper
1 large egg yolk mixed w/ 2 tbsp water

1. Preheat the oven to 425. Coat 2 24-cup mini muffin tins w/ cooking spray.
2. Bring potatoes to a simmer over med heat until tender. Let cool slightly, then peel and coarsly mash.
3. Cook the sausage over high heat until browned, about 8 min. Coarsly crumble.
4. In a medium saucepan, bring water, butter, and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon until just combined. Set the pan over med high heat and cook the dough, stirring until it comes away from the sides of the pan, 2-3 min. Remove from heat.
5. Using a hand held mixer, beat the dough at low speed for 1 minute. Beat in the eggs, one at a time at medium speed. Beat in the gruyere, parmesan, herbs, and pepper. Stir in mashed potatoes and sausage.
6. Fill the muffin cups with the dough. Brush the tops with the egg wash. Bake for 20 minutes or until puffed and golden.

Either serve hot, or it can be refrigerated overnight, then rewarm in the oven. Made 40 (recipe yield is 48). I did some math and with the turkey for pork substitution, they come out to just under 100 cal each puff... just in case anyone was wondering.

They're overall relatively easy to make. I'd cut the salt back to 1 tsp next time, but otherwise these savory little bites are an easy make ahead app.

1 comment:

  1. Scratch that - I'd either change the salt to 1/2 tsp or none at all since the sausage and cheeses are already salty. Otherwise beer will cut through the saltiness alright, but by themselves it's a bit much.