>>Chez Montier Smoked Sausage Potato Puffs
>>Previous >>Recipe Menu >>Next
INGREDIENTS1/2 pound of Hillshire Farm Smoked Sausage cut into 1/4 cubes (3 cups)
4 large Idaho Russet potatoes (5 1/2 cups)
1/4 cup minced parsley
1/2 cup chopped Green onion
1/2 cup chopped Yellow onion
2 cloves minced garlic
1/4 teaspoon Celery seed
3 tablespoons Thyme
1/2 cup Grated Parmesano Reggiano cheese
1 cup White cheddar cheese
1 tablespoon melted butter
1 cup Sour cream
3 whole Eggs
2 Egg yolks (save whites for the coating)
3 tablespoons Sugar
1/4 teaspoon Red pepper
1 tablespoon Salt
1/2 tablespoon Black pepper
Coating
4 ounces Semolina
2 ounces Corn starch
2 ounces Rice flour
2 ounces Corn meal
2 egg whites
1 cup of water
Cook the sausage until brown on the edges. Set aside to cool.
Whisk the eggs,sour cream, herbs and spices together.
Cook, cool and mash the potatoes. Stir in the sausage and the cheese, mix thoroughly and set aside.
Whisk the water and egg whites together.
Form the Potato mixture into a 1” ball. Roll the dough to seal.
Roll the balls in the coating mixture and then in the egg white wash and again in the coating mixture. Make the entire batch and set aside in the refrigerator (all that you don’t cook can be frozen for future meals).
Heat the oil and cook the balls until golden brown.
Serve immediately with a salad and topped with a little ranch dressing.
Garnish with chopped green onions.
>>Previous >>Recipe Menu >>Next
>>Home >>Welcome >>About Juan >>Montier Designs
>>Recipes >>Press >>Ask Juan >>Contact©2004 Chez Montier. All rights reserved.
