This recipe for Sausage Hot Puffs is only five ingredients, looks so fancy, is really simple to make, is perfect for snacking, parties, tailgating, sports watching noshing (try saying that fast three times), and is ready to pop into your mouth in under 30 minutes!
Back in my career-girl days in Nashville, there was a members-only club that offered fine dining for lunch called The Cumberland Club. It was in the tradition of The Old South, with waiters in white jackets, white linen table clothes and china service. Chartered in 1947 by a group of Nashville businessmen, and originally housed in the old Maxwell House Hotel, it moved several times over the years.
I dined there frequently, as a guest of members who were many of Nashville’s business leaders, both when it was in the First American Center, and later when it was in its final location at the Nashville City Center. The food was always delicious, the service impeccable, and the atmosphere beautiful.
At some point, a local newspaper published this recipe for what the Cumberland Club called “Cajun Hot Puffs.” It’s a simple little appetizer that is like a jazzed up pigs-in-a-blanket. So delicious…
I can’t remember what sausage they used in theirs, but I have used a smoked andouille. The sausage, along with a slice of pickled jalapeno pepper and some pepper jack cheese, is wrapped in a square of puff pastry, rolled in some corn meal and baked. Simple.
Here are the five ingredients:
- Frozen Puff Pastry
- Smoked Link Sausage
- Pickled Jalapeno Pepper Slices
- Hot Pepper Cheese
- Corn Meal
In the recipe, I’ve given you the order to stack the stuffing…and I have a confession to make. I tend to get this backward. A lot. So, start with the cheese on the bottom of the stack. When you turn the pastry over, seam-side down, that will put the cheese on top to melt down over the pepper and sausage. This is one of those do-as-I-say, not-as-I-do, things. It won’t ruin them if you don’t, but they are better if you do. *smile*
This appetizer is great hot or served at room temperature, but it’s also good cold. Whenever I make them, and if we have leftovers, I eat them cold straight from the refrigerator (although I’m sure that would have horrified the servers at TCC).
Jazz up your pigs-in-a-blanket with this version of hot piggy goodness.
- 1 package frozen puff pastry, thawed (one sheet for 15 - two sheets for 30)
- Smoked link sausage, sliced in ½" pieces
- Sliced Pickled Jalapeno
- Hot Pepper Cheese, cut in ½" thick pieces about the same size at the sausage sliced.
- Corn Meal for rolling
- Preheat the oven to 400° F.
- Roll the pastry out to 15" x 12" rectangle.
- Using a pizza wheel, or sharp knife, cut the pastry into 3" squares (two cuts along the length and 4 cuts along the width, you will have 15 squares).
- Place a cheese slice, topped by a jalapeno pepper slice, topped by the sausage slice in the center of the pastry square (that order allows the cheese to melt down over the jalapeno and sausage as it bakes).
- Fold the corners of the pastry up to the center, over the sausage, and overlap the edges, pressing to seal.
- Roll the filled pastry in some corn meal to cover lightly.
- Place seam-side down on a baking sheet.
- Bake for 12-15 minutes, or until golden brown.