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Festive Sausage Cups





1 pastry for double pie crust
1 lb. bulk hot pork sausage
6 green onions, chopped
1 tbsp. butter
1/2 cup canned mushrooms, chopped
1/4 cup stuffed olives, thinly sliced
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour
2 cups whipping cream
1 cup Swiss cheese, shredded
Chopped, stuffed olives


On a lightly floured surface roll pastry to 1/8-inch thickness. Cut with a 2-1/2-inch round cookie cutter. Press onto the boottom and up the sides of greased mini muffin cups. Bake at 400°F for 6-8 minutes or until lightly browned.

Remove from pans and cool on wire racks. In a skillet, brown sausage; drain well and set aside. In the same skillet, sauté 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.

Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350°F for 10 minutes or until cheese is melted. Garnish with chopped olives. Serve hot.

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