Sausage and Gruyere Cookies

A minor break in the schedule of baking sugary things has allowed this savoury cookie to get baked. It’s based on this Martha Stewart recipe, but I’ve used a rabbit sausage I got from borough market instead of ham, and as I’ll be serving them cold I’ve gone for a bit of sausage in the centre, not melted cheese.

They’re basically a choux pastry with grated cheese & sausage added at the end. They get pipped onto the sheet, then baked in the oven for 25-30 minutes turning half way through (I did mine for just 25 minutes).



They taste great while they’re still warm, but went a bit soggy quickly as they cooled. Maybe they needed a few more minutes in the oven? I plan to refresh them in the oven for a few minutes before taking them over to family this evening.


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