Save on Pinterest

Festive Sausage Cups

Total Time

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


4 dozen

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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 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.

Nutrition Facts

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

Recommended Video