Mini Sausage Bundles Recipe

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Mini Sausage Bundles Recipe
Mini Sausage Bundles Recipe photo by Taste of Home
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Mini Sausage Bundles Recipe

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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake 10 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
  • 12 sheets phyllo dough (14x9-inch size)
  • Cooking spray
  • 12 whole chives, optional

Directions

Preheat oven to 425°. In a large skillet, cook and crumble sausage with onion, red pepper and garlic over medium-high heat until no longer pink, 4-6 minutes. Stir in cheese; cool slightly.
Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with two additional phyllo sheets, spritzing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo crosswise into three strips (about 4-1/2-in. wide).
Place a rounded tablespoon sausage mixture near the end of each strip. Fold end of strip over filling, then fold in sides and roll up. Place on an ungreased baking sheet, seam side down. Repeat with remaining phyllo and filling.
Bake until lightly browned, 8-10 minutes. If desired, tie bundles with chives. Serve warm. Yield: 1 dozen.
Originally published as Mini Sausage Bundles in Light & Tasty December/January 2006, p28

Nutritional Facts

1 appetizer: 74 calories, 3g fat (1g saturated fat), 12mg cholesterol, 154mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

  • 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
  • 12 sheets phyllo dough (14x9-inch size)
  • Cooking spray
  • 12 whole chives, optional
  1. Preheat oven to 425°. In a large skillet, cook and crumble sausage with onion, red pepper and garlic over medium-high heat until no longer pink, 4-6 minutes. Stir in cheese; cool slightly.
  2. Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with two additional phyllo sheets, spritzing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo crosswise into three strips (about 4-1/2-in. wide).
  3. Place a rounded tablespoon sausage mixture near the end of each strip. Fold end of strip over filling, then fold in sides and roll up. Place on an ungreased baking sheet, seam side down. Repeat with remaining phyllo and filling.
  4. Bake until lightly browned, 8-10 minutes. If desired, tie bundles with chives. Serve warm. Yield: 1 dozen.
Originally published as Mini Sausage Bundles in Light & Tasty December/January 2006, p28

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Reviews forMini Sausage Bundles

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jujubean79 User ID: 5830255 59237
Reviewed May. 26, 2012

"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!"

MY REVIEW
annaf27 User ID: 5217952 54970
Reviewed Apr. 13, 2012

"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!"

MY REVIEW
Lauralouise User ID: 2585361 84743
Reviewed Jan. 1, 2008

"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 "

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