Sausage Cups

These sausage cups are the holy grail of food in our house.  We wait all year to make these for Christmas (well, at least I do), and they are the apex of our holiday celebration.  Emerging from the sea of discarded wrapping paper and coming down from the high of gift unveiling,  we migrate to the kitchen to refuel with sausage cups.
The ingredients of these cups might scare you off, but trust me, this combination is absolute perfection.  And yes, canned ingredients are a must.  It is all part of the magic that is these sausage cups.  They are a perfect amuse bouche for any dinner party or a finger food for a New Year’s Eve party.  Or just make them and hoard them all for yourself.  You will love them either way.
From My Mom

Double pie crust
1 pound ground sausage
Salt and pepper
1 tablespoon butter
6 green onions, chopped
1/2 cup sliced green olives
1/2 cup chopped canned mushrooms
1/4 cup flour
2 cups half and half
1 cup shredded Swiss cheese
1/4 cup chopped chives


Preheat oven to 400°F.  Grease a mini muffin pan.

Roll out pie crust to 1/8 inch thickness.  Use a 2 1/2 inch biscuit cutter to cute circles.  Press into muffin pan.  Prick bottom with a fork.  Bake for 6-8 minutes.  Remove and cool.  Repeat with remaining pie crust.

In a large skillet brown sausage over medium heat.  Season sausage with salt and pepper.  Drain and set aside.  Melt butter in same skillet.  Add green onions and cook until tender, 3-4 minutes.  Add olives and mushrooms.  Cook for for 2-3 minutes, seasoning with salt and pepper.  Stir in flour and cook for 1-2 minutes.  Slowly pour in heavy cream.  Bring to a boil stirring constantly.  Pour in sausage and cook as needed until thickened,  Remove from heat.  Check for seasoning.

Preheat oven to 350°F.  Line a baking sheet with parchment paper.  Line as many tart crusts as desired on baking sheet.  Fill with about 3/4 tablespoon of filling.  Sprinkle Swiss cheese and chives on top.  Bake for 10 minutes, until warmed through and cheese has melted.  Eat immediately.


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