 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 16 |
|
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:
pastry for double-crust pie (9 inches) |
1 pound johnsonville® hot ground 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:
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.
|
|