Spicy Sausage Squares
- Yield 60 pieces
- Prep 10 mins
- Cook 43 mins
A party favorite, especially good with cocktails.
If we fancy ourselves a nation of gourmands, why is it that anything made with sausage and cheese disappears in a flash? That will be the case with these old-fashioned, yet irresistible, hors d'oeuvres. Make these squares up to 2 days in advance and keep them covered in the refrigerator. Before the party, warm them in a 300F oven for 6 to 8 minutes. You'll probably need to serve these squares on cocktail plates.
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 1/2 pound ground pork sausage
- 1 cup shredded sharp white Cheddar cheese
- 1 can (4- to 5-ounce) chopped green chiles, drained
- 1 tablespoon chopped fresh chives
- 2 eggs
- 1 cup 2% reduced-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon Cayenne pepper
- To prepare crust, beat butter, cream cheese and salt with a mixer until creamy. Blend in flour. Cover with plastic wrap and refrigerate 1 hour.
- Preheat oven to 375F.
- Press chilled dough in an even layer over the bottom of a 15-by-10-inch glass baking pan.
- To prepare topping, crumble sausage into a small skillet, breaking up any large chunks. Cook over medium heat, stirring frequently, until browned, 8 to 10 minutes. Remove sausage from skillet with a slotted spoon; sprinkle evenly over dough. Top with cheese, chiles and chives. Whisk together eggs, milk, salt and cayenne. Pour into baking dish. Bake 35 to 40 minutes, until egg mixture is firm in the middle.
- Remove from oven and cool 10 minutes. Cut into 1 1/2-inch squares. Serve warm.
Recipes adapted with permission from Cocktail Parties, Straight Up by Lauren Purcell and Anne Purcell Grissinger (John Wiley & Sons, Inc., 2005).