Best Yummy Sausage Cups Recipes

SMOKEY SAUSAGE CUPS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10×15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 mini muffin-pan cups.
• Stir the sausage, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon sausage mixture into each pastry cup.
• Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

BAKED SAUSAGE EGG CUPS

Steps:

• Place the skin-on potatoes in a pot covered with water and bring to a boil. Once boiling, salt the water and boil 10-15 minutes (10 for small and 15 for medium size) or until just short of tender. Poke a fork in and it should be still slightly hard in center.
• Drain and place the potatoes on your cutting board and once cool enough to handle, dice into small half inch or smaller dice. (Slice one way, cut the slices into strips then the strips into cubes).
• In a large skillet or sauté pan, place oil, butter, bell pepper, onion, garlic, salt, pepper, sage and the cut-up potatoes and cook over high turning and flipping with a spatula until browned, about five to ten minutes. Remove from heat and set aside.
• Preheat oven to 400 degrees F.
• In a standard-size muffin pan, liberally spray with kitchen pan spray including the top of the pan.
• Divide the sausage meat between the 12 cups, two ounces per cup to be exact. Press into the center and let the meat run up the sides higher than the edge of the pan (as high as you can). I had a ¼ cup measuring cup that fit perfectly when pressed into each cup for getting the sausage perfect. I sprayed it first with pan spray so it wouldn't stick to the meat.
• Press one tablespoon of the cooked potato mixture into each sausage cup and press in with your thumb.
• Sprinkle on ½ cup of the shredded cheese dividing over the 12 cups. Again, press in with your thumb.
• Test one cup by cracking an egg into it. If the white stays in place, cracks eggs into the remaining cups. If it leaks over the top, press the cups even further to make room for the egg. See note.
• Spray the top of the entire pan with more pan spray and place in the oven for about 10 minutes or until egg is cooked but still has a runny yolk (if that is how you like your eggs).
• Remove from the oven and top the eggs with the remaining ¼ cup of cheese and sprinkle on the parsley.
• Reheat the remaining potatoes if needed and serve one egg cup and the potatoes on the side to each guest.

EASY SAUSAGE PHYLLO CUPS

Steps:

• Preheat oven to 350° F. Line a baking sheet with 45 phyllo cups. Set aside.
• In a large skillet over medium heat, brown and crumble the breakfast sausage until no pink remains.
• Reduce heat to low and add in cubed cream cheese, stirring until cream cheese is fully melted.
• Drain excess liquid from Ro-Tel and add in to the creamy sausage mix, stirring to mix well.
• Use a small spoon to fill each phyllo cup with about a tablespoon of the sausage filling.
• Bake for 12-15 minutes or until lightly golden and bubbling hot.
• Serve warm (also delicious room temperature). Store any extras in the refrigerator, covered, and reheat before serving.

SAUSAGE CUPS

Steps:

• 1. Preheat oven according to biscuit directions.
• 2. Brown sausage together and drain well. Mix in Cheese Whiz and stir until melted.
• 3. Spray muffin tins. Split each biscuit in half (if using mini muffin tins, split biscuit into thirds) and press down into greased muffin cups. Spoon sausage mixture into each cup.
• 4. Bake 5-10 minutes until golden.
• 5. You can also drain a can of Rotel tomatoes and add them to the sausage mixture for a slightly spicier sausage cup.

FESTIVE SAUSAGE CUPS

Steps:

• On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. , In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute 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° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.

EASY SAUSAGE CUPS (LIKE SAUSAGE STARS)

Steps:

• Preheat Oven to 375.
• Brown sausage and drain well on paper towels.
• Return sausage to skillet and stir in cream cheese until melted.
• Remove from heat and cool slightly.
• Stir in ranch dressing and sharp cheddar cheese.
• Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
• Bake 8 to 12 minutes, or until cheese is melted and bubbly.

SPICY SAUSAGE WON TON CUPS

Steps:

• Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels.
• Combine sausage and next 6 ingredients.
• Coat 4 miniature muffin pans (1 3/4 inch) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray.
• Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
• Spoon 1 heaping tablespoon filling into each won ton cup.
• Bake at 350 degrees for 9-10 minutes or until browned and throughly heated.
• Remove from pans and serve hot.

ITALIAN SAUSAGE CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir Bisquick mix, Italian seasoning and boiling water until well blended. Stir in egg until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce.
• Spoon sausage mixture into dough-lined muffin cups. Sprinkle with cheese.
• Bake 15 to 20 minutes or until golden brown.