Thursday, September 17, 2009

Sausage Cups

If you are in the market for a quick, easy, flavorful appetizer to serve to guests watching a game, or to take to a work snack party, maybe church, whatever the need, this is the one for you. It's super simple to make, bite size, and will be a huge hit with your friends. I love all of the flavor combinations that come to this party. I originally found this recipe on the back of a box of Athen's Phyllo cups which are one of my all-time favorite party tricks. I can use these things for a ton of snack ideas. I will resist the urge to digress--staying focused!

The original recipe called for Andouille sausage, but I'm not a Cajun fan and find andouille sausage very hot, if it's your cup of tea then be my guest. Here's my version, please enjoy the flavor party that will be thrown in your mouth. That last sentence was cheesy, sorry, but I'm keeping it.

Sausage Cups

3 slices diced bacon

4 oz. sausage

1/4 cup minced onion

15 Athens® Mini Fillo Shells (1 box)

2 ounces softened cream cheese

1 tablespoon softened butter

1 teaspoon light brown sugar

1/4 teaspoon fresh chopped thyme leaves

6 tablespoons finely chopped pecans, divided

2 1/2 tablespoons grated pepper-jack cheese

In a medium skillet, sauté bacon and sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain. Add onions to skillet and sauté until just tender, drain. In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each Fillo Shell. In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling. Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans. Bake in preheated 350°F oven for 5-7 minutes. Serve immediately. They are even good at room temperature. I almost always double the recipe, you will find that there is more filling than you have cups. I usually don't even worry about layering, instead I just mix it all together and top with the cheese and pecans. Also, rarely ever have thyme, fresh..ok never. Dried is perfectly fine, so too are other herbs you might have and like better (oregano, basil, etc.)

1 comment:

Memaw's memories said...

We're having a welcome breakfast for a new member of our staff. Guess what I'm bringing. This sounds perfect.