Sausage All Stars Recipe 445

Steps:

• Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.

Steps:

• In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto the bottom and up the sides of greased muffin cups. Bake at 350° for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.

Steps:

• Heat oven to 350 degrees F.
• Combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper
• Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out
• Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet
• Fill wraps with the sausage, cheese mixture
• Bake for 5 minutes or until the cheese is bubbly& brown.

Steps:

• 1. Lightly grease muffin tin and press one wonton wrapper in each cup. Brush or spray with oil. Bake 5 minutes, or until golden brown, at 350 degrees. Remove from tins, place on baking sheet.
• 2. In bowl, combine cooked sausage, cheeses, dressing, olives, and red pepper.
• 3. Fill wontons with sausage mixture. Bake at 350 degrees for 5 minutes or until bubbly.

Steps:

• Rub tri tip with salt, granulated garlic, pepper and Worchester. Let sit for 20 to 30 minutes then grill until medium rare.
• In a medium saute pan over medium high heat, heat olive oil, add onions, peppers, and sausage. Cook for 10 minutes or until onions are translucent. Add garlic, cook for 2 minutes, then deglaze with wine and chicken stock. Simmer, and add paprika, celery salt, and chili powder.
• Cut bread in half length ways, remove some of bread from center, and toast lightly.
• After tri tip has been cooked, slice on a bias as thin as possible.
• Place cooked onion and pepper mixture on bottom piece of bread, slice Italian sausage into 6 slices per link. Add all sausage slices to onion mixture on bread, add sliced tri tip, top with Provolone cheese and add Hot Pickled Veggies. Top with top crust of bread and slice into 2 inch slices
• In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with Carrot, boil 30 seconds, add in Cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
• In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

Steps:

• Use mini muffin pans to form the "won ton cups". Spray your mini muffin pan with non stick spray and place one won ton wrapper over each space and press into pan with fingers. (Pampered Chef makes a little wooden dowel with round ends on each just for this and works great!) Bake in 350 degree oven till lightly browned and then take out of oven and put on cookie sheet. Repeat until all your won ton wrappers are gone.
• While your baking the shells brown the sausage and onion together till onion is almost caramelized. Drain grease. Let cool a little bit and add the cheese, dry ranch package, sour cream, chopped jalapeños and salsa. Stir together till all ingredients are well combined. Spoon mixture into shells and bake in 350 degree oven till bubbly. Approximately 10 to 15 minutes.
• Serve with salsa and sour cream on top!

Steps:

• In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto the bottom and up the sides of greased muffin cups. Bake at 350° for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm

Steps:

• Gently press wonton wrappers into ungreased mini muffin tins; bake at 350 degrees for 5 minutes. Combine remaining ingredients in a bowl; stir well and spoon evenly into wonton cups. Bake for 5 more minutes, until golden and cheese is melted; serve warm. Makes 5 dozen.