Or what Jet makes for the gang when she screws things up royally with Eddie in Rock Chick Rescue
So, she pushed me into not only going, but also making her sausage, olive and mushroom cups and taking them with me. She was obviously thinking that I’d work my way into Eddie’s heart by filling his stomach with sausage, olive and mushrooms, doused in cream, garlic and Parmesan sauce in a toasted bread cup.
I walked into Hank’s carrying a platter covered with foil.
It was still hot from the oven and burning through my sweater. I was late (again), I forgot a hot pad and the minute I walked in, everyone smelled the sausage and garlic.
“Fucking hell, what is that?” Carl asked, staring at the foil wrapped platter.
I set the dish down on a coffee table with kind of a clatter (because, as I said, it was burning me). I pulled the foil off. The garlic smell wafted out with such strength it was like a smack in the face. Everyone leaned back at the smell, then leaned forward and fell on the sausage cups like vultures.
Funnily enough… in reading this recipe for the first time in yonks, it doesn’t have garlic. Oh well, you can add it. Or not.
Okay, this is another one of my sister Erika’s recipes. She didn’t make it up. She just makes it. Often. So as far as I’m concerned, it’s hers.
Now, Erika has also simplified this considering pretty much everyone in my family, but me and my brother-in-law John, is persnickety about what they put in their gobs. So, essentially, she makes this with sausage and mushroom and leaves out the olives and maybe even the onions. Sometimes, she doesn’t even bother with the mushrooms. Sometimes she doesn’t bother with the cups and just puts the sausage shizzle in mini-crockpot and we all dig in with crackers or nacho chips.
Whatever you wanna do. Just sayin’… whatever it is, it’ll be the fraking BOMB!
- 2 loaves white bread
- 1 T butter
- 1 pound Bob Evans hot roll sausage (if you don’t live in the US, any loose pork sausage will do… but you might wanna spice it up
- 2 tablespoons butter
- 6 green onions (spring onions)
- ½ cup chopped canned mushrooms (you can cut fresh)
- ¼ cup thinly sliced pimento stuffed green olives
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 T flour
- 2 cups whipping cream
- ¼ cup parmesan
How to do it…
Cups: Preheat oven to 400° (200° C). Lightly butter small muffin tins. With 2 ½ to 3 inch biscuit cutter slice bread into circles and roll out each to flatten. Press circles firmly into buttered tins to form 48 cups. Bake until lightly brown, about 6 minutes. Remove from tins and cool. Place on a baking sheet for filling. (May be made ahead and frozen to fill later.)
A note here, this is finger food so these cups are not meant to be extravaganzas. These are meant to be eaten in a bite…ish.
Filling: Brown sausage in large skillet over medium heat, breaking up with fork. Pour off drippings and drain on paper towels. In same skillet melt butter and cook green onions until soft, about 3 minutes. Add mushrooms, olives, salt and pepper. Sprinkle with flour, stirring constantly. Pour in cream and bring to a boil. Add sausage. Reduce heat and simmer until mixture thickens, stirring occasionally, about 10 minutes. Preheat oven to 350° (180° C). Fill cups with sausage mixture, discard any excess oil. Sprinkle with Parmesan cheese. Bake 10 min. to melt cheese. Serve hot.
As you can see, the cups may be fiddly. So just make the filling as a dip. Or dress to impress by making the whole shebang for company. Seriously, whatever. Just make this!