Tuesday, November 9, 2010

71. Sausage-Cheese Muffins


From 2006 Southern Living Annual Recipes


I absolutely love sausage balls...I make them every chance I get, from brunches to football season to Christmas morning. So, I was intrigued by this recipe, which sounded very similar, just in a different presentation (and minus all of the rolling!).

But, I was surprised that these had a different sort of taste...delicious, but different. They were a little more dense...and one was very filling.

They turned out beautifully, presentation-wise, and would make a great addition to any entertaining.

Note: These lose their flavor at room temperature, so be sure to serve warm.
1 (1-lb.) package ground pork sausage

3 cups all-purpose baking mix
1 1/2 cups (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup

3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

Bake at 375° for 20 to 25 minutes or until lightly browned.

1 comment:

steph said...

I saw this on another blog this week and they used fiesta nacho cheese soup. I was planning on making them for our tailgate on Saturday. Your review has me a bit worried - maybe I'll just make my new sausage and cheese puffs.