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I typically use both hot and sweet sausage, along with a combination of pineapple salsa and pepper and onion relish (such as Harry & David's). To make ahead, I always pre-bake the wonton skins, cool them, and pop then in a ziploc bag. Then I just warm up the filling, stuff the shells, and top with the sour cream and green onions. Usually I use a pastry bag to apply the sour cream...much neater and easier.
Date Posted: Dec. 5, 2008
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