Dirty South Sausage Balls
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
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INGREDIENTS
Nutrition- 2
- 1⁄2lb softened cream cheese
- 1⁄4
- 1⁄2teaspoon cayenne pepper
- salt and pepper
- 1lemon, juice of
- 3cups panko breadcrumbs
- 1
-
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DIRECTIONS
- Preheat oven to 400°F
- 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.
- Wrap a 1 ½ -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.
- 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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