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Sausage Stuffed Wonton Wrappers


Posted the28/07/2009 By Live.Love.Eat (Visit website)



It seems like I was in only 2 places this weekend ~ the pool & the kitchen. But it was awesome! My normally cautious 5yr old son who hasn't had swimming lessons yet decided to take off his life vest & just start swimming. He started out by just going a few feet but by the next day my angel was all over the pool, going the entire length with me close by. You can imagine how proud we were.

As for kitchen duty, I was just on a roll. There were a few recipes I was dying to make, these being one of them. I served them both days for our parents who came to see all the work we're having done in our bathroom, hence, the reason for us staying close to home this weekend. These were not only fun to make but pretty to look at as well as delicious. We all enjoyed them, including the nice gentlemen working on our bathroom!!!!

AND for all of my pork hater friends, I think these could go well with an Asian chicken mixture.



1 pound bulk spicy pork sausage
2 medium carrots, finely shredded
1 medium onion, finely chopped
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1 cup (4 ounces) finely shredded pepper Jack cheese
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup sour cream
2 garlic cloves, minced
1 tsp lemon-pepper seasoning
36 wonton wrappers
1 tblsp butter, melted
1/8 tsp garlic powder
Sliced cherry tomatoes, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream, garlic & lemon-pepper.


Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter & garlic powder; brush over edges. Bake at 350° for 8 minutes or until lightly browned.




Spoon sausage mixture into cups. Bake 5-6 longer or until heated through. Garnish with tomatoes if desired. Yield: 3 dozen.

{My Thoughts}

The filling made a lot more than 36. I had halved this recipe & still got 36. I saved leftover filling for the next day & made them again. Just to freshen up the batch, I threw in a tad more onion & lemon pepper. Also, instead of brushing the edges with melted butter on the 2nd day batch, I sprayed lightly with cooking spray & sprinkled with garlic powder, around the edges and inside. They were even better!!!!!

Also, the wonton wrappers can be made ahead of time & stored tightly in a container. How easy is that?!

{Click Here to Print Recipe}

~~ For more TMTT recipes, please visit Lisa at Blessed with Grace ~~



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