Dirty South Sausage Balls |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A fancy little spin on the usual sausage balls - sounds divine, although I think I would probably skip the puff pastry wrapping unless it were a really special occasion. Source: Executive chef Blythe Beck, Hector's on Henderson Published in The Dallas Morning News on November 29, 2006 Ingredients:
2 lbs bulk pork sausage (half mild and half spicy) |
1/2 lb softened cream cheese |
1/4 cup snipped chives (or substitute green onions) |
1/2 teaspoon cayenne pepper |
salt and pepper |
1 lemon, juice of |
3 cups panko breadcrumbs |
1 lb frozen puff pastry, thawed |
scallion (to garnish) |
Directions:
1. Preheat oven to 400°F
2. In large bowl, combine pork sausage, cream cheese, chives, cayenne, salt, pepper and lemon juice. Fold bread crumbs into meat-cheese mixture until fully combined. Roll mixture into 1-inch balls.
3. Wrap a 1 1/2 -inch square of puff pastry around each ball, stretching to cover. Pinch seams to seal. Place seam-side down on greased cookie sheet and bake at 400 F for 10 minutes. Serve garnished with chopped or julienned scallions. Makes about 24 small balls.
4. To freeze: Freeze unbaked balls. Bake them (still frozen) at 375 F for about 17 to 20 minutes, or until browned.
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