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Wheat Dilly Sausage Puffs
Chef:  Linda Pauls - Buhler, KS          Category:  Appetizers

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon thyme
4 large eggs
1 lb. pork sausage roll
6 green onions
1 clove minced garlic
1 teaspoon dried parsley
1/2 teaspoon dill weed
2 (8 oz.) packages softened cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup chopped celery
3 tablespoons chopped stuffed olives

Directions: In saucepan over medium heat bring water and butter to a boil. Mix flours, dill weed, garlic powder, salt and thyme and add all at once. Stir until smooth and a ball forms, Remove from heat, cool slightly and beat in eggs 1 at a time, until smooth. Drop by teaspoonsful about 2 inches apart onto greased baking sheets. Sprinkle with a little dill weed. Bake at 400°F for 15 to 18 minutes or until golden brown. Remove and cool on a wire rack. In a skillet, brown the sausage with onions, garlic, parsley and dill weed, until done; drain well and cool. In a mixing bowl, mix cream cheese, mayonnaise, sour cream and mustard until smooth. Add the cooled sausage mixture, olives and celery; mix well. Split the cooled puffs and add the filling. Refrigerate and serve. Makes 4 to 4 1/2 dozen.