Mini Sausage Bundles Recipe

Nutrition Facts

  • One serving:
  • 1 bundle
  • Calories:
  • 67
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 168 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g
  • Diabetic Exchange:
  • 1 lean meat, 1/2 fat.


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Mini Sausage Bundles

Light & Tasty

Thanks to these hors d'oeuvres, you can cut calories, fat and cleanup by keeping the deep fryer at bay. Our Test Kitchen filled the mouth-watering appetizers with savory turkey sausage, garlic and onion before baking them in the oven to a golden brown.

SERVINGS: 12

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/2 pound turkey Italian sausage links, casings removed
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 1 garlic clove, minced
  • 1/2 cup shredded cheddar cheese
  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 12 whole chives, optional

Directions:

Crumble the sausage into a large nonstick skillet; add onion, red pepper and garlic. Cook over medium heat until meat is no longer pink; drain. Stir in cheese; cool slightly.
    Place one sheet of phyllo dough on a work surface; coat with cooking spray. Cover with a second sheet of phyllo: coat with cooking spray. (Until ready to use, keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out.) Cut widthwise into three 4-in. strips, discarding trimmings. Top each with 2 rounded tablespoons of sausage mixture; fold bottom and side edges over filling and roll up. Repeat with remaining phyllo and filling.
    Place seam side down on an ungreased baking sheet. Bake at 425° for 5-6 minutes or until lightly browned. Tie a chive around each bundle if desired. Serve warm. Yield: 1 dozen.


  • Re: Mini Sausage Bundles
    This is a wonderful recipe I can tell as I have been cooking and baking for 58 yrs. since I was 8 years old. I am always interested in recipe that can be baked rather than deep fried. Beverly
    Lauralouise
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