Sausage Puffballs

Ingredients:

2 pounds bulk pork breakfast sausage (half mild and half seasoned, such as sage)
1 cup pork-flavored stuffing mix (measure first, then grind into coarse crumbs in a food processor if necessary or use a
3 ounces cream cheese, at room temperature
1/3 cup grated Parmesan cheese (not the canned variety)
1/4 cup minced sweet onion
1/4 cup chunky salsa
1/4 cup seedless raspberry jam
1/4 cup small capers, minced
1/8 cup minced fresh parsley
1 egg, lightly beaten
1 teaspoon kosher salt, or to taste
1/4 teaspoon ground chipotle chile pepper

Optional Dipping Sauce:
1/4 cup seedless raspberry jam
1/2 cup prepared salsa

Preparation:

Preheat oven to 400 F. Line rimmed baking sheets with parchment paper or Silpats.

Combine pork sausage, stuffing crumbs, cream cheese, Parmesan cheese, sweet onion,salsa, raspberry jam, capers, parsley, egg, salt, and chipotle chile pepper in a large bowl until thoroughly mixed but avoid over-handling.

Cut puff pastry into 1-1/2-inch squares. Roll sausage mixture into 1-inch balls and wrap in puff pastry squares, stretching to cover. Place seam-side down on prepared pan. Bake about 15 to 20 minutes until golden and cooked through. Serve warm or at room temperature.

For optional dipping sauce, combine raspberry jam and salsa. Serve with sausage puffballs.

Yield: about 80 pieces