I love to make these addictive appetizers for parties. This batch was for a recent girl’s night in at a friend’s house. I started making them right after I saw the recipe in the December 2006 issue of Food & Wine, and they’ve become something people remember and request.
The recipe is basically an embellished choux, the classic dough used to make everything from French gougeres to Mexican churros. Here, mashed potatoes, savory bits of browned sausage, fragrant fresh herbs, and a hearty dose of nutty Gruyere cheese make for satisfying and rich bite.
Don’t skimp on sausage or cheese–the versions of these products found in many supermarkets pale in comparison to what you’ll find at real butchers and cheesemongers. I got my fennel-studded sausage at Fiorella’s, just off the Italian market. Sausage is all they do and they do it better than anyone else in Philly.
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This looks absolutely divine!