Sausage and Cheese Puffs

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Recipe Information

Recipe Created By: Kathy Przywara


1 lb hot or mild Italian sausage
3 cups Kathy P’s All Purpose Baking Mix
1 lb medium cheddar cheese, grated
3/4 cup water


Remove sausage from casing and brown 8-10 minutes until no longer pink. Drain any grease and remove sausage to bowl to cool.

In large bowl, combine cheese and baking mix. Add sausage, and mix to coat. Add water and mix just to combine. Mixture should not be sticky.

Form into 1″ balls and place on ungreased baking sheets about 2″ apart. Bake at 400 °F about 10 minutes until lightly browned.

Serve warm with mustard dipping sauce.


If you wish to freeze to serve later, undercook slightly. Puffs freeze well by placing cooled puffs in single layer on tray and freezing. Transfer frozen puffs to rigid freezer container for long term storage. Reheat frozen puffs in 375 degree F oven for 10-12 minutes until heated through.

Copyright © 2003 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


This can be made with any Bisquick type baking mix but was developed to use Kathy P’s All Purpose Baking Mix.

Use a safe sausage and safe baking mix.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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