Smoked Sausage Cups

9 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 1 hr 10 min

“These bite-sized appetizers feature spicy kielbasa flavored with Dijon-style mustard and marmalade atop flaky puff pastry cups.” - by Campbell's Kitchen

Ingredients

All-purpose flour
1 sheet Pepperidge Farm® Puff Pastry, thawed
6 ounces kielbasa, diced
2 tablespoons orange marmalade or your favorite jam
1 tablespoon Dijon-style mustard
Chopped fresh parsley

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Metric US

Original recipe yields 24 sausage cups

Directions

Heat 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 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

Nutrition

Amount Per Serving (12 total)

Calories
152 cal
8%

Fat
9.8 g
15%

Carbs
11.7 g
4%

Based on a 2,000 calorie diet

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Reviews (9)

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pj

Oct. 22, 2011

"made these also this morning but had pre cooked sausage patties i crumbled up. the marmalade was a great flavor addition and I sprinkled goat cheese on top after baking. SOOOOOOO yummy...." See more"

jlight

Nov. 28, 2011

"These are delicious as is but I did change it a bit. Used Apricot preserves, 1/4 cup shredded Swiss cheese, a couple shakes of garlic powder and a smidge of curry powder. Have made them several times ..." See morealready and I just found this recipe a week and a half ago. Note of caution, the filling stays very hot and will also drip very easily. Nothing a napkin or two won't cure!"

ANNE102371

Dec. 13, 2011

"I made these on Saturday and they were delicious! I made a couple of changes. I used Big and Flaky Crescent rolls and cookie cut them into circles, (no need for the flour!) I also cooked the sausage..." See more with the marmalade and mustard first on the stove and let it cool before finishing off the recipe as directed in the oven. I also added shredded mozzerrella cheese on top... My aunt happened to make the same thing that night, but she used cajun sausage, and grape jelly... It was delicious as well!!! Definately a keeper!"

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