Taste of Home
Festive Sausage Cups
TOTAL TIME: Prep: 25 min. + cooling Bake: 10 min.
YIELD: 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
Ingredients
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Pastry for double-crust pie (9 inches)
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1 pound bulk spicy pork sausage
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6 green onions, chopped
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1 tablespoon butter
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1/2 cup chopped canned mushrooms
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1/4 cup sliced pimiento-stuffed olives
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup all-purpose flour
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2 cups heavy whipping cream
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1 cup shredded Swiss cheese
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Chopped stuffed olives
Directions
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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.
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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.
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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.
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