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Festive Sausage Cups Recipe

Photo by: Taste of Home

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When I used prepared pie crust for this recipe, it's even easier to form and fill these individual sausage cups. They are a savory and filling snack. Come Thanksgiving and Christmas, my family is especially delighted to see them. — Gail Watkins, South Bend, Indiana

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16 Servings
Prep: 25 min. + cooling Bake: 10 min.

Ingredients

Pastry for double-crust pie (9 inches)
1 pound bulk spicy pork sausage
6 green onions, chopped
1 tablespoon butter
1/2 cup chopped canned mushrooms
1/4 cup sliced pimiento-stuffed olives
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups heavy whipping cream
1 cup (4 ounces) shredded Swiss cheese
Chopped stuffed olives

Directions

On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks.
In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly.
Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot. Yield: 4 dozen.

Nutrition Facts: 1 serving (3 each) equals 326 calories, 26 g fat (13 g saturated fat), 64 mg cholesterol, 430 mg sodium, 17 g carbohydrate, trace fiber, 6 g protein.

Festive Sausage Cups published in Taste of Home October/November 1997, p27

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