SAUSAGE AND GRUYERE PUFFS

By LindaW1955

Ingredients

• 1/4 cup butter cut into pieces
• 1/4 tsp sal, plus more for seasoning
• 1 cup cold water
• 1 1/2 cups all-purpose flour
• 2 eggs
• 1 egg yolk
• 1 tsp Dijon-style mustard
• 1/2 tsp fresly grated nutmeg
• 1/2 tsp cayenne pepper
• 3/4 cup finely grated Gruyere
• 3/4 cup Italian sausage, cooked and cooled

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400F. Place butter and salt in a large saucepan. Add water and bring to a boil. Quickly add flour. Remove from heat and beat vigorously with a wooden spoon until batter becomes a thick paste that pulls away from the sides of the pan.
2. Beat eggs and yolk into mixture one at a time until glossy. Add mustard, nutmeg, cayenne, Gruyere and sausage. Fold into batter.
3. Place 1 TBS batter for each puff onto non-stick baking sheet. (You can butter or oil the back of the spoon to prevent batter from sticking). Bake 10 minutes. Reduce temperature to 350 and bake puffs another 15 minutes or until golden brown.
4. Sprinkle with salt and herbs immediately after removing from the oven. Cool at room temperature. Serve cold or at room temperature for up to 3 hours after baking.