Maplecreamcheesesausagepuffs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Brush the inside of each roll with the melted butter and toast in the oven until slightly crispy and golden brown, 5 to 6 minutes. Remove from the oven and set aside until you are ready to build your sandwich.
• Heat the olive oil in a cast-iron or nonstick skillet over medium heat. Brown the sausage patties for 3 to 4 minutes per side. Once they are browned and cooked through, remove the patties to a paper towel-lined plate. In the sausage drippings, add the remaining tablespoon of butter and crack 4 eggs into the skillet. Sprinkle the eggs with salt and pepper and cook them to your desired doneness. For this I prefer a fried egg, cooking 2 minutes per side, but you can do whatever you like best. Once the egg is cooked to your liking, top each egg with a slice of American cheese. Place a lid over the skillet to melt the cheese.
• To assemble a sandwich, place a sausage patty on the bottom half of the toasted roll and top with the egg and cheese. Have it plain or dressed with the condiments you prefer. I like to eat mine with ketchup and a little hot sauce!
• In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear or crumble and cook in a skillet like hash.
• Cook's Notes: You can use all different types of meats and spices to make the sausage your own!
• Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

Steps:

• Preheat oven to 350.
• Combine ingredients in large bowl until blended.
• Shape into 1" balls.
• Place on baking sheets.
• Bake about 25 minutes or until golden brown. Serve hot.
• Refrigerate leftovers.

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
• In same skillet brown and crumble the sausage. Drain well on paper towels.
• In a large bowl, combine the flour, baking powder and salt.
• In another bowl, combine eggs and cheeses.
• Melt remaining butter; add to egg mixture.
• Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
• Fill greased muffin cups three-fourths full.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
• Carefully run a knife around the edge of each muffin cup before removing.

Steps:

• For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
• In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
• Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
• For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
• For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
• Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
• To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.