Festive Sausage Cups Recipe

4.5 1 4
Festive Sausage Cups Recipe
Festive Sausage Cups Recipe photo by Taste of Home
Publisher Photo

Festive Sausage Cups Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
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.
Originally published as Festive Sausage Cups in Taste of Home October/November 1997, p27

Nutritional Facts

3 each: 326 calories, 26g fat (13g saturated fat), 64mg cholesterol, 430mg sodium, 17g carbohydrate (3g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Festive Sausage Cups in Taste of Home October/November 1997, p27

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dmv60 User ID: 4942727 24475
Reviewed Dec. 11, 2012

"Its a great appetizer and not too difficult. The left-overs are good cold or warmed up for breakfast."

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