Ingredients
1/4 lb. mild pork sausage
1 c. shredded Cheddar cheese
3 Tbsp. mild taco sauce
3/4 c. biscuit mix
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Modern Mexico City cooking from the chef of Contramar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Modern Mexico City cooking from the chef of Contramar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 375°. In skillet, brown and crumble sausage. Remove skillet from heat and allow to cool for a few minutes. Remove excess fat. In mixing bowl, combine sausage and remaining ingredients. Form into small balls, about 1-inch in diameter. Place in ungreased 9 x 13-inch pan. Bake for 15 to 20 minutes until puffs are lightly brown. Makes 24 puffs.