There is No Secret to Getting Fit

My Journey to Fitness

Sausage Puffs (Grain-free, Gluten-free)

on December 18, 2013


The holidays always take me back to Christmases spent at my dad & stepmother’s house.  Christmas time was my stepmother’s favorite time of year.  She loved decorating, baking and cooking, and she even kept notes on a variety of things to prepare for the holidays.  They would always put on a big feast with appetizers and a huge spread for dinner.  Jenet (my stepmother) always made her sausage puff recipe, and we all devoured the tasty delights the moment they hit the table.  Sadly, my dad and stepmother passed away suddenly in 2005.  This was one of the recipes I searched through her recipe box for, and I finally found it on a little recipe card with her handwritten notes about the easiest way to make them and what worked best.  It’s funny, because I now do the same thing with my recipes.

Jenet’s original recipe used Bisquick, so I needed to swap that out for sure.  I wanted to make a grain-free version, and the recipe I came up with is Paleo, but uses cheese.  So it’s Paleo with dairy (Primal).

One little warning.  These little yummies will get eaten up faster than you can say mistletoe.  Don’t try to double the recipe.  It’s far too much for any food processor to handle (trust me, I’ve tried).  These babies are so easy to make that you can whip up a second batch in no time!

So here it is, enjoy !

Sausage Puffs (Grain-free, Gluten-free)
There is No Secret to Getting Fit


1 small onion, roughly chopped
2 tsp coconut oil (refined for no coconut flavor)
1/2 cup fresh parsley
1 1/2 cups almond flour
2 tsp aluminum-free baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp freshly ground pepper
2 cups grated cheddar cheese (I usually use sharp, you can go with medium or a mix too)
1/2 lb bulk sage sausage


Preheat oven to 400° F.

Pull out your food processor.  Dump in your onion, coconut oil and parsley.  Give that a few pulses.

Note:  If you’re in a pinch and need to use dried parsley, use only 1/4 cup.  The taste is about the same.  If you do not have a food processor, you can certainly do it by hand.  If you have a stand mixer, that can do the mixing for you and all you need to do is the chopping.  Just be sure to chop the onion and parsley very fine.

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Add the almond flour, salt & pepper.  Pulse a few more times.  Use a spatula to scrape down sides as needed.

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Add the cheese and pulse again.

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Add the sausage.  Process until the mixture is completely combined and looks smooth, almost like a dough.  You may have to keep opening the top and moving things around a bit using your spatula, but it will all process nicely, I promise!

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Using a cookie scoop or tablespoon, drop balls onto a cookie sheet lined with Silpat or parchment paper.  You can place the balls close together since they don’t spread out while baking.

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Bake for about 13 minutes, or until they begin to get golden brown on top.  Don’t let them get too brown or they’ll be too hard!

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Enjoy hot!

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Sausage Puffs #grainfree #glutenfree via

Sausage Puffs #grainfree #glutenfree via

These can be refrigerated for up to a week (I’d be surprised if they last that long), or frozen and reheated.  Always heat them in the oven at 400° F.  If refrigerated, they take about 5-6 minutes to reheat.  About 10-12 if frozen.

PREP TIME:  15 minutes
BAKE TIME:  13 minutes
MAKES about 50 puffs

Oh, one note on the sausage.  Pick up a good one at the meat case with the bulk sausage.  My Whole Foods carries Sage and a few other types.  Sage is definitely the type you want for this recipe.

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4 responses to “Sausage Puffs (Grain-free, Gluten-free)

  1. Maria robinson says:

    I have some moose sausage in my freezer- wonder how much sage to add???

  2. Joanna says:

    Could you use another grain free flour/starch besides almond flour?

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