Sausage Flowers.

Tonight is the big game, Ohio State v. Texas in the Fiesta Bowl. Having had our asses handed to us by SEC schools the last few bowl games, we're due for a win - hopefully it's a big one! We're going to a friends house to watch the game and we needed to bring a dish with us.

I've made this recipe before and it's really fast & easy to make, not to mention delicious!

I decided to not top the wontons with sour cream since they'd be sitting out all night & not everyone at the party is a fan. Personally, I don't think you even really need it. You could also add some salsa, shredded cheese, chives or green onion to the tops to make them look prettier.


Sausage Flowers

1 lb. ground Italian sausage
1/2 c. Monterey Jack cheese, shredded
1/2 c. Colby cheese, shredded
1 c. salsa
24 wonton wrappers (3 1/2" square)
12 oz. sour cream
1 bunch green onions, chopped


1. Preheat oven to 350. Lightly grease a miniature muffin pan.

2. Brown Italian sausage. Drain well. Stir Monterey Jack and Colby cheeses into sausage until cheeses melt. Stir in salsa. Cook until heated through.

3. Gently press wonton wrappers into prepared muffin pan, leaving edges extended. Place a heaping tablespoon of the sausage mixture into each wrapper. Bake 10 minutes, or until wonton edges begin to brown.

4. Transfer filled wontons to a serving platter. Top each with 1 tablespoon sour cream and sprinkle with chopped green onions.


Yield: 24
Source: The Baum Opera House Community Cookbook: Generations of Good Cooks, Vol. II 2004.

My notes: This is a pretty forgiving appetizer recipe and you could add just about whatever you wanted to the wonton wrappers. We had some at a friends house on New Years Day, which were normal muffin sized and also included black olives.