Video: Smokey Sausage Cups

how can I see a printed version this wonderful recipe????

Thanks for such a great idea! :)

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.

I love this video. i am going to try to make this for the party. thank you

I agree. I love the redcipe but would like to print out for use when I need it. Thanks, Betty

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

love the videos ~ but would be nice to beable to get the recipe. . . smokey sausage cups are not in allrecipes search so is this supposed to be the same as the recipe for smoked sausage cups? I would like to be able to pull up the video recipe from the video page. Thank you, Vera