Won ton wrappers form the crust for thesetasty mini sausage tarts.
Recipe: Mini Sausage Tarts
1 pound fresh bulk sausage 1 cup chopped sweet onions 8 ounces button mushrooms, cleaned and chopped 1 1/2 cups fresh bread crumbs 1/3 cup roasted red peppers, drained 4 ounces crumbled plain Feta cheese 2 teaspoons dried thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Vegetable cooking spray 1 (12-ounce) package won ton wrappers
In a large skillet, over medium heat,cook sausage until brown, breaking the meat into small pieces.Remove from pan with a slotted pan and drain sausage pieces wellon paper towels.
Reserve 1 tablespoon pan drippings, discardremaining pan drippings. Saut onions in the reserved1 tablespoon pan drippings until soft. Add mushrooms and continueto cook and stir until all liquid evaporates.
Remove to a bowl and allow to cool forabout 5 minutes.
Stir in sausage, bread crumbs, red peppers,Feta cheese, thyme, salt and pepper. Mix gently, but well.
Lightly spray miniature muffin pans withvegetable cooking spray. Press won ton wrappers into each well.Flute edges.
Bake in a preheated 375°F (190°C)oven for 5 minutes.
Remove from oven and fill each shell withsausage mixture.
Continue to bake in 375°F (190°C)oven for 7 to 9 minutes or until they are browned.
Makes 40 to 48 servings.
Recipe provided courtesy National Hot DogAnd Sausage Council.
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