Beer Puffs with Carribean Sausage Filling

Beer puffs:
1 cup beer
1/4 pound butter
1 cup sifted flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
1/2 cup parmegiano-reggiano cheese
4 eggs

Preheat oven to 450 degrees F. Butter or oil a baking sheet or line with parchment paper.

In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.

Add flour, salt, pepper, garlic, and cheese. Lower heat, and stir constantly until the mixure pulls 
away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. 
Add eggs, one at a time, beating each one in until the dough is shiny. 

Drop or pipe dough in 1-inch rounds onto prepared baking pan. Bake 10 minutes at 450 degrees F. 
Reduce heat to 350 degrees F. Bake an additional 10 minutes until brown and dry. Let cool away 
from moisture. 

Split beer puffs and fill.


Caribbean Sausage Cheese Filling:
1 pound ground pork sausage
1 cup minced sweet onion
3 large garlic cloves, pressed or finely minced
1/4 cup chopped red roasted peppers
1 scotch bonnet chile pepper, finely minced (optional)
1 tsp dried thyme
1 tsp ground allspice
1 tsp kosher salt
Freshly ground pepper, to taste
8 ounces cream cheese, at room temperature

In a large, deep skillet, saute pork sausage, sweet onion, garlic, and chile, if using.
Stir often to break up sausage. Cook until no pink remains in the sausage. Add peppers, thyme, 
allspice, salt, and pepper to sausage mixture. Turn off heat and stir in cream cheese until 
combined. Cool to room temperature and fill puffs.