Video: Smokey Sausage Cups - Allrecipes.com

Video: Smokey Sausage Cups

See how to make sausage in bite-size Pepperidge Farm® Puff Pastry cups.

 
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In this video, you’ll see how to make smokey sausages baked inside flaky Pepperidge Farm® Puff Pastry cups. Marmalade adds just the right sweet note to the smokey kielbasa sausages. So satisfying, delicious, and easy to make, these bite-size pastry cups are sure to find their way onto your appetizer all-star list.

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Comments

 
 
jodyinga 
Jan. 24, 2014 12:27 pm
I am not a big fan of mustard either but when you mix the marmalade with Grey Poupon it doesn't tast like a mustard dip. I also as a bit of honey and have even had to add a bit of mayonnaise to extend the dip but, as with the mustard, it didn't taste like that ingredient. Sometimes you have to be experimental to keep the hungry natives fed!
 
Oct. 15, 2013 6:56 pm
I'm not a big fan of mustard. Any ideas of any cheeses or substitutes I could use and still get a similar taste/heartiness? Thanks!
 
Jul. 6, 2013 1:32 pm
http://allrecipes.com/recipe/smoked-sausage-cups/ I believe this is the recipe for those looking to print it.
 
Jeannine 
Jul. 1, 2013 12:03 pm
Recipe sounds great, however unable to print.
 
cookingdiva 
Apr. 12, 2013 2:04 pm
how can I see a printed version this wonderful recipe????
 
Trixy 
Jan. 15, 2013 8:41 am
Thanks for such a great idea! :)
 
Sep. 9, 2012 9:33 am
I do a similar thing, using skinless franks, which are easily obtained in Australia or diced ham steaks. For each 1/2 pound of chopped meat I add about 1/4 of a chopped red capsicum (bell pepper), 2 rounded tablespoons of orange marmalade, 1 tablespoon of Dijon or American mustard and the white end of 1 shallot (green onion) cut finely - about 1/8" slices. When cooked, I garnish each with 3 or 4 finely sliced rings from the green top of the onion. If you prefer to lightly pre-cook the capsicum and shallot in a little butter, finish by removing from the heat, adding the marmalade and mustard and tossing (or stirring) well and then stirring in the meat before allowing the mixture to cool completely in the refrigerator. It is important that the filling mixture is cold when adding to the pastry cases, otherwise you risk the oils/liquids being absorbed by the pastry and the end result having a very soggy base and definitely not ideal finger food.
 
brownrm34 
Jul. 7, 2012 8:02 am
I love this video. i am going to try to make this for the party. thank you
 
bettykar 
Jun. 6, 2012 8:36 am
I agree. I love the redcipe but would like to print out for use when I need it. Thanks, Betty
 
Rita 
Jan. 11, 2012 12:37 pm
I agree, I love these videos but I would like to see the recipe available for printing. These look so good I can't wait to try them for my next family get- together. Keep up the great work creating such awesome (and easy) recipes. Thanks, Rita
 
 
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