Sausage Flowers Recipes

SAUSAGE FLOWERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.
• Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.
• Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.
• Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
• Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
• Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

SAUSAGE FLOWERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a miniature muffin pan.
• Place ground Italian sausage in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain and remove from heat.
• Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt.
• Stir in salsa.
• Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending.
• Bake for 2-3 minutes, just to lightly crisp.
• Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
• Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
• Transfer baked filled wontons to a serving platter.
• Dollop each with approximately 1 tablespoon sour cream.
• Sprinkle with green onions.

SAUSAGE FLOWERS

Steps:

• preheat oven to 350.
• lightly grease miniature muffin pan.
• fry sausage and drain any grease.
• add all cheese and stir.
• press wantons in muffin pan.
• place meat mixture 1/2 way up inside wantons.
• bake 10 minutes or until edges are golden brown.
• top with salsa and sour cream.

STUFFED SQUASH BLOSSOMS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
• Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
• Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
• Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
• Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
• (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

HOT DOG FLOWERS

Steps:

• For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.
• Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).
• For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).
• Preheat the oven to 375 degrees F.
• Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.