Sausage Flowers

  1. Preheat oven to 350 degrees .
  2. Lightly spray a miniature muffin pan with vegetable oil spray.
  3. Wonton cups: Take the wonton skins out of the refrigerator about 10 minutes before you need to use them.
  4. They break too easily when cold.
  5. Using a tart shaper, press the skins gently into the prepared muffin pan.
  6. Ensure that the folds dont fall into center of each cup, pressing back against the sides so that the cup is as large as possible.
  7. Bake the skins at 350 degrees for 7 minutes exactly, turning them halfway through if your oven doesn't bake evenly.
  8. Be careful, as they can brown and burn very quickly.
  9. NOTE: Darker pans will brown the skins more quickly than silver ones.
  10. If making ahead, put the cups in zipper plastic bags once cool, but do not seal them as the cups will get softer.
  11. Sausage filling: Take the sausage out of the casings (if not loose).
  12. Place sausage in a large, deep skillet.
  13. Cook over medium high heat until evenly brown.
  14. Drain and remove from heat.
  15. NOTE: Sausage is hard to break up into small pieces when cooking, so do as much as you can, then once browned and drained, put the sausage into a food processor and pulse a few times to create small chunks.
  16. Place sausage in a large bowl and stir the Colby/Jack cheese into the warm sausage to melt.
  17. Stir in salsa and relish.
  18. Place a heaping tablespoon of the sausage mixture into each baked wonton cup.
  19. Dollop each with approximately 1 tablespoon sour cream.
  20. The easiest method to do this is with a cookie press or icing decorator.
  21. Sprinkle with chopped scallions (green part only).

sweet italian sausage, hot italian sausage, colbymonterey, cheese, pineapple salsa, pepper, wonton wrappers, sour cream, scallion

Taken from www.food.com/recipe/sausage-flowers-406101 (may not work)

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