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Portuguese Sausage Poppers

SKU:
5 ingredients come together for a savory bite of cheese and slightly spicy Portuguese sausage. Bisquick is amazing here.

A regular for Thanksgiving munchies and also works well with simple scrambled eggs for breakfast.
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Ingredients

1 Portuguese sausage, chopped very finely
2T parsley or oregano, dry or fresh
¾ cup finely shredded sharp cheddar cheese
​2 ⅓ cup Bisquick
Approximately ¾ cup milk

What To Do

To prep, set out a plate and lay a couple layers of paper towels over it. Finely chop the Portuguese sausage and cook until slightly crunchy. Drain on paper towels and let cool.

​Pre-heat oven to 375°F and make sure you have a rack positioned in the center. Set out a cookie sheet and cover it with parchment paper or a Silpat mat and set aside.

Mix together parsley, cheddar cheese and Bisquick. When the sausage is cooled, mix thoroughly into the dry mix. 

Dribble in milk in ¼ cup increments, mixing together until the dough sticks together. You may need a little more than ¾ cup of milk, but only a bit more, definitely not a full cup.

The most important thing is to add milk gradually so it doesn't get soupy in places and lumpy in others.

Use a cookie dough scooper to dole out equal portions onto your baking sheet. Quickly and lightly roll them into little balls about the size of a whole walnut shell.  Put finished poppers on a cookie sheet lined with either parchment paper or a Silpat mat. Bake at 375°F for 7-10 minutes, then rotate and bake for another 8-10 minutes until golden brown and every so slightly crispy.

Best eaten warm, or reheated in a toaster over with a bit of butter.

Notes and Talking Story

  • ​Resist the urge to over-shape or handle the puffs. The dough will get soft and stick to your hands.
  • The household anti-Bisquick lobby made a special exemption for these.
  • This recipe is from a long out-of-print cookbook/historical reference​ called West Kauai Plantation Heritage Cookbook (2002). 
  • The stories interspersed with the recipes are a fascinating read. Japanese, Chinese, Korean, Hawaiian, Norwegian, Scottish, Portuguese, Filipino, Puerto Rican, and "Local" recipes a snapshot of a turn-of-the-century sugar plantation town, with some recipes dating back to 1820. 
  • 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 a little squishy.​

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog