Gravy Stuffed Cheddar Cookie Bombs

Gravy Stuffed Cheddar Cookie Bombs

raw material

8 servings

sausage gravy

• 1 pound breakfast sausage (455 g), casings removed
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour (30 g)
• 3 cups whole milk (720 ml)
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• ½ teaspoon sage powder
• 1 teaspoon kosher salt
• ½ tsp freshly ground black pepper

Cheddar Chive Cookies

• 2 cups all-purpose flour (250 g), plus more for dusting
• 1 tablespoon baking powder
• 1 stick unsalted butter, diced
• 1 cup shredded cheddar (100 g), plus more for dusting
• 1 teaspoon kosher salt
• 2 tablespoons fresh chives
• ¾ cup heavy cream (180 ml)
• 1 large egg, beaten

Nutritional Information

View information

• Calories 577
• Fat 38g
• Carbohydrates 37g
• Fiber 1g
• sugar 6g
• Protein 22g

An estimate based on a serving size.

Prepare

1. Place sausages in a large skillet and cook over medium heat for about 5 minutes, until evenly browned and breaking into small pieces as they cook. Remove from skillet with a slotted spoon and transfer to a plate, leaving behind any rendered fat.
2. Add butter to frying pan. Once the butter is melted, add the flour and beat until light golden brown, about 2 minutes. Slowly add the milk and whisk until combined, stirring until the gravy thickens, about 10 minutes.
3. Add thyme, red pepper flakes, sage, salt, pepper, and sausage to pot and stir until combined. Transfer the mixture to a glass measuring cup and cool to room temperature.
4. Carefully pour cooled gravy into silicone ice molds and freeze overnight.
5. To make cookies: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. In the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar and chives. Pulse a few times until the mixture resembles coarse breadcrumbs.
7. With the processor running, slowly pour in the heavy cream and whisk until the dough comes together.
8. Turn the dough out on a lightly floured surface and knead until it is no longer sticky. Roll out dough to about ⅛ inch (½ cm) thick and use a floured cookie cutter to cut out eight 4-inch (10 cm) circles.
9. Remove frozen gravy from mold and place 1 cube in center of each cookie. Place the edge of the dough over the gravy and roll up to seal. Reserve the remaining gravy cubes for later use.
10. Place the stuffed cookies on the prepared baking sheet. Brush with beaten egg and sprinkle with more cheese.
11. Bake the cookies for 15-20 minutes, until golden brown.
12. enjoy!

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