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Sausage and Cheddar Cookies
Recipe by Lynn Webb
Serves -- a bunch
Here's the proportions of ingredients -- one batch makes about 1 1/2 dozen cookies,
so multiply it by the total number you're after:
1 pound bulk country/breakfast sausage, hot or mild
1 pound sharp cheddar cheese, shredded
2 eggs
1/2 cup rye flour
1/4 cup oat bran
1/2 cup wheat bran
1 T maple syrup
1/2 t tabasco
1/2 tsp cayanne (or black pepper if you prefer)
1 tsp ground sage
1 tsp sweet Hungarian paprika
***veriations: add 1/4 cup chopped green olives; or 1/4 cup chopped pickled jalapeno peppers; or 1/4 cup finely minced onions.
Blend all ingredients with your hands (yes, it is messy) and shape into "cookies"
of 2 ounces each. You'll get a feel for how much is 2 ounces after a while, but to
start, a 1/4 cup measureing cup will help you out.
In a hot, 400 degree oven, cook in a "sheet pan" (a large cake pan with
1" sides) that has been sprayed with cooking spray. Cookies should take about
14 - 18 minutes, depending on how thick you shaped them.
When done, lift to bakers racks set over paper towels to drain off any residual grease,
then freeze in freezer bags or containers when cool, or serve hot straight out of
the oven.
To reheat frozen cookies, wrap them 2 or 3 to a paper towel and nuke for 1 1/2 to
2 minutes or until hot through.
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