These are a yummy appetizer to take to the football party.
1/2 cup butter
1 cup water
1 tsp. sugar
1 tsp. salt
1 1/4 cups all-purpose flour
4 large eggs
1 1/2 cups grated pepper-jack cheese
1 lb. sausage
1 can peppers (I used mild, but if there had not been kids in attendance, I'd have used jalapenos.)
2 8 oz. blocks cream cheese
Preheat oven to 425 degrees Farenheit. In a small saucepan, stir butter, water, salt and sugar over medium-high heat until it boils. Turn off heat and add flour, stirring quickly. A dough will form, pulling away from the sides of the pan. Stir until a thin crust forms on the bottom of the pan.
Transfer the dough into a large bowl. Using an electric mixer, beat in eggs, one at a time. Beat well after each egg is added. Beat in all of the pepper-jack cheese.
Drop by heaping tablespoons (I use my cookie scoop) onto greased cookie sheets, leaving about 1 1/2 inches around each scoop. Bake 15 minutes. Remove from oven and quickly poke a hole straight down through the middle of each puff with a clean toothpick. Return the puffs to the oven and bake about 3 more minutes, or until the puffs are golden-brown. Remove from oven and cool thoroughly and cut each puff in half, leaving just a small bit holding the two halves together.
Brown the sausage in a big skillet. Drain the grease and add the peppers and cream cheese. Stir until well mixed.
Spoon the hot sausage mixture into the puffs and serve warm.