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Festive Sausage Cups

Festive Sausage Cups
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
16 ServingsPrep: 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
© Taste of Home 2012

2 of 2

Festive Sausage Cups (continued)

Directions (continued)

  • 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.
© Taste of Home 2012