Spicy Sausage Mashed Potato Bombs
Talk about a burst of flavor
with these spicy sausage mashed
potato bombs. A unique way to
mix up your mashed potato game.
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OMG I hate that I love fried food. Why does it always taste so much better? I can honestly say I don’t eat it very often, but when I do ohhh yummy. Fried cheese is probably my favorite served with a side of ranch dressing. Mmmm…
I have purposely not replaced my husbands deep fryer when it broke a few years ago. We put one on our wedding registry and luckily no one bought it. I just didn’t need the temptation. Well, then I got this Red Copper Non-Stick Square Ceramic Cookware 5 Piece Set
for Christmas and it comes with a fryer basket.
So to test it out I thought why not try my hand at the fryer. So why not some fried mashed potatoes with some gooey cheese and sausage inside? You know me if I’m coming up with a recipe it’s gotta have a kick. That’s where the cayenne pepper comes in.
First I made these instant mashed potatoes and followed the directions on the package. Those only take a few minutes to whip up and then set them aside.
Next cook your sausage in a pan over medium high heat. Make the sausage where it’s a nice small crumble. I used about half a tube of sausage for this recipe.
Chop your pepper jack cheese in inch sized cubes. About the size of your finger and set aside.
Add the sausage and cayenne to your mashed potatoes and mix together. Take the mashed potatoes mix in your hand (flouring your hands helps from it not sticky) and place a piece of cheese in the middle of the potato ball. Roll around to form as much as a ball shape as much as possible.
You want to place all your potato balls on a baking sheet and refrigerate for about 30 minutes. Believe me you don’t want to skip this part. This keeps the balls together whenever they are frying.
Again I used the Red Copper Non-Stick Square Ceramic Cookware 5 Piece Set fryer accessory for this but a regular big pan will do. I used about 6 cups of vegetable oil due to the fryer basket. You won’t need as much if you are using a regular pan. Go ahead and turn the pan on medium high heat.
Take the potato balls out of the refrigerator and roll in the egg whites and then the panko bread crumbs. Repeat for all of the potato balls.
You’ll have to cook them in batches because you can’t fit them all in the pan at once. Have a plate ready with paper towels to set the potato balls on after cooking for 3 minutes to soak up the extra oil.
You will want to serve these once they are done cooking so you can get the gooeiness of the melted cheese inside.
Spicy Sausage Mashed Potato Bombs
Ingredients
- 1 package of Betty Crocker Roasted garlic and cheese instant potatoes
- 1 cup of sausage 1/2 of tube
- 2 cups water
- 2 cups panko bread crumbs
- 3/4 cup of milk
- 17-18 inch cubes of pepper jack cheese
- 3 TBSP of butter
- 1 1/2 TSP of cayenne pepper
- 1 egg Whites only
- 4-6 cups vegetable oil depending on pan using
Instructions
- Using the water, milk and butter cook potatoes according to the package and set aside
- Cook sausage in a pan over medium high heat into small crumbles
- Mix potatoes, sausage, and cayenne pepper together
- Take the potato mixture in your hand and make small balls and stuff a piece of cheese in the middle of each and place balls on baking sheet and refrigerator for 30 minutes
- Add oil to pan and heat over medium/high heat. The amount of oil depends on the size of your potato balls. You want them to be completely covered with oil while cooking
- Take the potato balls and roll in egg whites and then panko bread crumbs
- Cook the potato balls in batches for 3 minutes for each batch and place on a plate with paper towels to soak up extra oil
You are an evil lady. I came across your blog and I will never be able to get these things out of my head. They look so delicious I can’t wait to try them.
Thank you! Lol. Better give them a try soon so you don’t have to keep thinking about them.
Do they travel well?imafraid they will get mushy?
Honestly I couldn’t tell you because mine were ate up pretty fast lol. I wouldn’t think would get mushy. Just think the cheese would harden up where you would need to reheat