Dirty South Sausage Balls

Name: Dirty South Sausage Balls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24 serving(s)
Ingredients: 2 lbs bulk pork sausage (half mild and half spicy); 1/2 lb softened cream cheese; 1/4 cup snipped chives (or substitute green onions); 1/2 teaspoon cayenne pepper; salt and pepper; 1 lemon, juice of; 3 cups panko breadcrumbs; 1 lb frozen puff pastry, thawed; scallion (to garnish)

Submitted by Pinay0618

"A fancy little spin on the "usual" sausage balls - sounds divine, although I think I would probably skip the puff pastry wrapping unless it were a really special occasion. Source: Executive chef Blythe Beck, Hector's on Henderson Published in The Dallas Morning News on November 29, 2006"

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Ready In:: 40mins
Ingredients:: 9
Serves:: 24

ingredients

2 lbs bulk pork sausage (half mild and half spicy)
¹⁄₂ lb softened cream cheese
¹⁄₄ cup snipped chives (or substitute green onions)
¹⁄₂ teaspoon cayenne pepper
salt and pepper
1 lemon, juice of
3 cups panko breadcrumbs
1 lb frozen puff pastry, thawed
scallion (to garnish)

directions

Preheat oven to 400°F
In large bowl, combine pork sausage, cream cheese, chives, cayenne, salt, pepper and lemon juice. Fold bread crumbs into meat-cheese mixture until fully combined. Roll mixture into 1-inch balls.
Wrap a 1 ½ -inch square of puff pastry around each ball, stretching to cover. Pinch seams to seal. Place seam-side down on greased cookie sheet and bake at 400 F for 10 minutes. Serve garnished with chopped or julienned scallions. Makes about 24 small balls.
To freeze: Freeze unbaked balls. Bake them (still frozen) at 375 F for about 17 to 20 minutes, or until browned.