Back to Sausage Wonton Cups

Print Options


Card Sizes

Sausage Wonton Cups Recipe

Sausage Wonton Cups Recipe

Here’s a tasty hot appetizer for all those parties that feature fun finger foods. I’ve made this recipe several times, and these bites always disappear so fast. It’s really easy. —Shirley Van Allen, High Point, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:24 servings


  • 1 pound Italian turkey sausage links, casings removed
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 24 wonton wrappers
  • 1 cup shredded Italian cheese blend


  • 1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
  • 2. Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned.
  • 3. Spoon sausage mixture into cups. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted. Serve warm.
    Freeze option: Freeze cooled filled wonton cups in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through. Yield: 2 dozen.

Nutritional Facts

1 each: 68 calories, 3g fat (1g saturated fat), 15mg cholesterol, 270mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Sausage Wonton Cups

Sort By :

Average Rating
justmbeth User ID: 1196484 261537
Reviewed Feb. 19, 2017

"Great flavor. We love wonton cups and this version is a keeper."

tkoelzer User ID: 1315194 100809
Reviewed Dec. 20, 2011

"Everyone loved these! They were gone almost as fast as I put them out! Very easy to make."

JJBreeze User ID: 4069905 154684
Reviewed Dec. 23, 2009

"easy quick recipe. I added a little bit of pepper. Would definitely make this recipe again."

Chris Recipes User ID: 2594387 78923
Reviewed Dec. 22, 2008

"Add sliced black olives on top"

Loading Image