Sausage Shroom Puffs

Sausage Shroom Puffs

INGREDIENTS

  • 2 3/4 cups WE biscuit mix

  • 1 – 16 ounce package of Conecuh sausage, cooked and sliced into bite-sized pieces

  • 8 ounces sliced Portobello mushrooms

  • 8 ounces sliced shitake mushrooms

  • 2 medium yellow sweet onions, sliced thin

  • Salt and freshly ground black pepper for seasoning

  • 1 tablespoon balsamic vinegar (I used a fig blend, but any will work)

  • 1.5 teaspoons dried thyme

  • ¼ cup (separated) extra-virgin olive oil

  • 1.5 tablespoons Fox Point seasoning

  • 1 teaspoon garlic powder

  • ½ stick cold unsalted butter, cut into 1-inch cubes

  • 1 ¼ cups cold heavy cream

  • 1.5 cups shredded gruyere cheese

  • 4-5 jalapenos, diced

DIRECTIONS

  1. In a large sauté pan, over medium-high heat, cook diced sausage until cooked through. Remove to a dish lined with paper towels to allow some of the fat to drain from the sausage. Remove most of the excess drippings, leaving a little to cook the vegetables. * You can also wipe out the pan and add a couple TBS of olive oil instead.

  2. Add the mushrooms and sauté until browned, season with salt and pepper. Remove and add sliced onions – salt and pepper. Cook down until dark golden brown. Add mushrooms back in and add dried thyme and balsamic vinegar and cook for another minute. Transfer to a bowl and cool. *Can be made a day in advance and kept, covered, in the refrigerator. Center the oven rack and preheat the oven to 400F.

  3. To make the dough, in a large bowl, add the biscuit mix, Fox Point seasoning and garlic powder – mix - and then add the cold butter cubes. Using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed, and no large pieces of butter are visible. Add the mushrooms/onion/sausage mixture and stir. Combine the cream and ¼ cup of olive oil in a glass measuring cup, whisk. Add the wet mixture to the dry ingredients and stir until the dough comes together. Add in the shredded cheese and mix to distribute the cheese.

  4. Using a spoon or cookie dough scoop, spoon mixture onto the greased muffin tins. Only fill about ¾ full.

  5. Bake for 20 minutes and allow to cool for 5 minutes before moving to a plate or tray. Top with a drizzle of balsamic glaze (store bought or homemade) and chopped fresh chives. Enjoy!

Recipe courtesy of WBAkers, participants of The Great Birmingham Bake-off 2022 and winner of the Bakeoff as voted on by the judges.

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