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Mini Sausage Bundles Recipe

Mini Sausage Bundles Recipe photo by Taste of Home

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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 mouthwatering appetizers with savory turkey sausage, garlic and onion before baking them in the oven to a golden brown.—Taste of Home Test Kitchen

This recipe is:

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Diabetic Friendly

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Mini Sausage Bundles Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

25 5 30

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.

Nutritional Analysis: 1 bundle equals 67 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 168 mg sodium, 5 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Originally published as Mini Sausage Bundles in Light & Tasty December/January 2006, p28

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Mini Sausage Bundles

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Reviewed on May. 26, 2012 by jujubean79

I made these for a tapas party and they were fantastic! It was clumsy at first working with the phyllo dough and rolling up the bundles, but once I figured it out it went fast. Super delicious little pockets of flavor!

Reviewed on Apr. 13, 2012 by annaf27

I changed this recipe up a bit - but we did really like the final result. I used ground beef instead of sausage. Perhaps in doing so the meat mixture seemed pretty bland. So, I added about 1/4 teaspoon of the following extra seasonings: onion powder, garlic powder, paprika, oregano, and a dash of red pepper flakes. This seemed to jazz up the dish a lot more. I paired this recipe with rice & baked green beans and added a brown gravy. Yum!

Reviewed on Jan. 01, 2008 by Lauralouise

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