Best Spicy Sausage Bites Recipes

CREAM CHEESE SAUSAGE ROTEL WONTON CUPS FROM #CALLMEPMC BLOG ARE HEARTY, SPICY, & EASY APPETIZER BITES.

Steps:

• Brown sausage and drain excess grease. Add diced tomatoes and cream cheese. Stir until heated through and cream cheese is melted.
• Spray muffin pan with non-stick spray and press one wonton wrapper into pan forming cups. Heat oven to 350 degrees F.
• Allow sausage mixture to cool slightly. Fill each wonton cup with 1-2 tablespoons of the sausage mixture.
• Cook at 350 12 to 13 minutes or until hot and bubbly.
• Serve warm or at room temperature. Store in an airtight container in the refrigerator.

ONE-POT SPICY DIRTY RICE WITH CHICKEN AND SAUSAGE - EMILY BITES

Steps:

• In a small dish, mix together the salt, garlic powder, paprika, black pepper, minced onion, oregano, ¼ teaspoon of the cayenne, the crushed red pepper, the lemon juice and 2 teaspoons of the olive oil to form a paste. Rub the paste over the surface of the chicken breasts on all sides. Set aside. Pre-heat the oven to 350 degrees. In a dutch oven, bring 1 ½ teaspoons of oil over med-high heat. Once hot, add the sliced sausage and cook, stirring/flipping occasionally, until browned (about 5 minutes). Remove the sausage to a side plate. Add another 1 ½ teaspoons olive oil to the pot and allow them to come to temperature (should happen quickly). Add the chicken breasts in a single layer and sear on one side for 2-3 minutes. Flip the breasts and sear on the other side for another 2 minutes. Remove the chicken from the pot to the plate with the sausage. Reduce the heat to medium-low. Add the remaining teaspoon of oil to the pot and allow it to heat up. Add the onions, celery and jalapeno and stir. Cook for 2-3 minutes, stirring regularly to scrape up any brown bits of flavor stuck to the bottom of the pot and coat your veggies with flavor. Your veggies should start to look brown from mixing with the flavors on the bottom. Add the remaining ¼ teaspoon cayenne pepper, salt, black pepper and rice and stir to combine. Add the broth and continue to "deglaze the pan" by scraping up any brown bits off the bottom. Increase the heat to medium and bring the contents to a simmer. Once simmering, add the sausage, chicken, and any juices on the plate back to the pot, placing the chicken in a single layer on top of the other ingredients. Return to a simmer and cover. Place the covered pot in the oven and bake for 30 minutes. Remove the cover and bake for another 10-15 minutes until the liquid is absorbed into the rice. Slice the chicken before serving.

SPICY SAUSAGE BITES

Steps:

• Line a baking sheet with parchment paper.
• Preheat a large skillet over medium-high heat. Add the oil to the pan, followed by the sausages. Sear the sausages on all sides, 6 to 8 minutes. Remove to a plate and let cool to room temperature.
• Cut the sausages into 1 1/2-inch pieces and roll the each piece in a strip of puff pastry. Place the wrapped sausages, seam side down, on the prepared baking sheet. Brush the tops of the rolls with egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking.
• Preheat the oven to 400 degrees F.
• Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown.
• While the rolls bake, prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt. Let the flavors marry for at least 5 minutes before serving alongside the sausage bites.

SPICY SAUSAGE BITES

Steps:

• For the sausage bites: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Unfold the pastry sheet and dust both sides with flour. Roll to an approximately 12-inch square. Cut into four 6-inch squares. Beat the egg in a small bowl. Brush the entire surface of the top of each pastry square lightly with beaten egg. Reserve the egg wash. Brush with the mustard, leaving a 1/2-inch border around the edges. Roll each sausage tightly in a pastry square, crimping the edges to seal. With a serrated knife, trim the loose edges from each roll. Cut each crosswise into 4 sections.
• Place the bites seam-side down on the prepared baking sheet, about an inch apart. Bake until the pastry is crisp, browned and cooked through, 35 to 40 minutes. Sprinkle with dill.
• For the creole mayo sauce: Meanwhile, combine the mustard, ketchup, mayonnaise, maple syrup, cider vinegar and a dash of hot sauce in a bowl.
• Serve the sausage bites warm with the sauce for dipping.