These sausage wonton cups are easy to make and are very popular with guests and family members. When they entertain and you are invited, they’ll ask you to bring sausage wonton cups. That’s how good they are! And they eat very well on the patio with an accompanying adult beverage.
Sausage Wonton Cups
- 1 Lb. ground pork sausage
- 1 medium onion, chopped
- 2 garlic cloves, pressed
- 8 oz cream cheese (chunk)
- 2 – 3 Tbsp jalapeño, chopped
- 1/4 tsp red pepper flakes
- 1 Tbsp fennel seed, crushed in motar & pestel
- 1-2 tsp ground sage
- 8 oz sharp cheddar
- 24 wonton wrappers
- Olive oil
Do this:
Take wontons out of refrigerator and, in their package, let warm up to room temperature.
Place raw meat in a medium bowl and add red pepper flakes, sage, and fennel seed — mix into the raw meat. In a frying pan add onion, garlic, jalapeño and sauté until soft and translucent. Add seasoned sausage to onion and cook mashing with potato masher to break up meat. Cook until no linger pink.
Remove pan from heat, spread meat to create a clear spot in the center of the pan. Place the chunk of cream cheese (8 oz) in center of pan and cover with hot meat to soften. After a few minutes, use potato masher to thoroughly mix meat and cream cheese together. Set aside.
Using a 24 cup mini muffin pan, lightly oil each cup. Use one “pliable” wanton per cup and press each wonton into each cup without breaking or splitting the wonton so that the wonton is open on the top ready for filling. When all the cups in the mini muffin pan have a wonton pressed into it, bake for 6 minutes at 350 degrees.
Now that the wontons are firm and crisp, scoop the sausage mixture into each wanton cup, distributing the mixture so all 24 cups are evenly filled. Top each cup with a pinch of grated sharp cheddar cheese*. Bake another 6 minutes to melt the cheese and finish browning the wontons. Remove from oven and let cool several minutes.
* I prefer to buy cheese in a block and grate it myself because it melts better. Pre-grated cheese is coated with cellulose to prevent the cheese from caking and clumping in the plastic bag in which it is sold. Because of that, it doesn’t melt as easily and nicely, and . . . who wants to eat cellulose!
Alternative: Shrimp Wanton Cups
Here’s an alternative filling for the wontons. Sometimes I split the 24 cup mini muffin pan with 12 sausage and 12 shrimp wonton cups.
After you’ve initially baked the empty wontons, place a pinch of chopped cilantro in the bottom of the wonton. Then, stuff two medium to large, cooked, deveined, shelled shrimp on top of the cilantro into the wonton cup. Top the shrimp with a reasonably sized piece of brie. Bake them same as the sausage cups. You’ll end up with a gooey but delicious wonton cup that’s pretty too!
Please Leave a Comment: Sausage Wonton Cups
Please post a comment below to tell us how this recipe worked for you. Did you modify your wonton cups and, if so, please share. Attach a photo of your baked wonton cups!
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