portuguese sausage poppers
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Some of my husband's relatives are from Kauai, where at least two generations have worked the sugar mill. They gave me an out-of-print cookbook/historical reference called West Kauai Plantation Heritage Cookbook (2002).
The stories interspersed with the recipes make for a fascinating read. Every cuisine, Japanese, Chinese, Korean, Hawaiian, Norwegian, Scottish, Portuguese, Philippino, Puerto Rican and Local, gives you a unique sense of what life at a turn-of-the-century sugar plantation town was like, with some recipes dating back to the 1820. This one, which uses Bisquick (the exact text was "biscuit mix") is decidedly more modern. The original recipe also did not specify a type of cheese, so I picked the family favorite. I suspect that softer cheese like Havarti or mozzarella will make these go squishy. |
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1 Portuguese sausage, chopped very finely
2T parsley, dry or fresh 3/4 cup finely grated sharp cheddar |
2 1/3 cup Bisquick
3/4 cup milk (about) |
Very finely chop the Portuguese sausage and cook until slightly crunchy. It should be crumbly. Drain on paper towels and cool. Mix together parsley, cheddar cheese and Bisquick. When the sausage is cooled, mix thoroughly into the dry mix.
Dribble in milk and mix together until the dough sticks together. Using non-fat milk, this takes about 3/4 cup. The most important thing is to add it gradually so it doesn't get soupy.
Use a cookie dough scooper to dole out equal portions. Quickly and lightly roll them into little balls about the size of a whole walnut shell. Put finished puffs on a cookie sheet with a silpat mat. Bake at 375 for about 15-20 minutes or until brown and slightly crispy.
Best eaten warm. Works as an appetizer popper, or also as a nice breakfast side dish.
NOTES:
1) Do not over-shape or handle the puffs. Otherwise they dough will get too soft and stick to your hands.
2) My husband, the household anti-Bisquick lobby, will make another exception to his "No Bisquick" rule for these.
Dribble in milk and mix together until the dough sticks together. Using non-fat milk, this takes about 3/4 cup. The most important thing is to add it gradually so it doesn't get soupy.
Use a cookie dough scooper to dole out equal portions. Quickly and lightly roll them into little balls about the size of a whole walnut shell. Put finished puffs on a cookie sheet with a silpat mat. Bake at 375 for about 15-20 minutes or until brown and slightly crispy.
Best eaten warm. Works as an appetizer popper, or also as a nice breakfast side dish.
NOTES:
1) Do not over-shape or handle the puffs. Otherwise they dough will get too soft and stick to your hands.
2) My husband, the household anti-Bisquick lobby, will make another exception to his "No Bisquick" rule for these.