Tuesday, May 10, 2011

Sausage Flowers

This recipe can be tweaked in many ways - change the salsa to spice it up or down, and use chicken or turkey sausage for those who don't eat pork.

Sausage Flowers

"Cups made from wonton wrappers are filled with a flavorful cheese and sausage mixture, then baked and topped with sour cream and chopped green onions."


1 pound ground Italian sausage

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Colby cheese

1 cup salsa

24 (3.5 inch square) wonton wrappers

3/4 (16 ounce) container sour cream

1 bunch green onions, chopped



Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.


Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.


Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.


Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.


Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.


Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

- Bake the Wonton wrappers first, then fill with the sausage mixture and reheat. This will prevent the wrappers from being soggy.

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