sausage wonton cups

Name: sausage wonton cups
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 pound ground sausage; 0.5 cup cream cheese (softened); 0.25 cup sour cream; 0.5 cup shredded cheddar cheese; 1 clove garlic (minced); 1 teaspoon Worcestershire sauce; 0.125 teaspoon black pepper; 1 package wonton wrappers

Jump to Recipe Print Recipe Pin it

There are some recipes that just, well, *feel* like home. They’re the ones you find yourself making over and over, the ones that always get rave reviews, and the ones that bring a smile to your face the moment you start thinking about them. For me, that’s exactly what these delightful sausage wonton cups are. I remember the first time I made them – it was a chaotic holiday party, and I needed something that was easy to assemble, could be prepped ahead, and would disappear faster than Santa’s cookies. I was playing around with leftover wonton wrappers and a pound of perfectly seasoned breakfast sausage, and something just clicked. These little savory bites were born, and let me tell you, they were gone in about thirty minutes flat! They’re kind of like a mini, super-flavorful Pot Pie, but way more elegant and ridiculously easy. Forget spending hours fussing; this is my secret weapon for effortless entertaining and even just a really satisfying weeknight snack.

What are sausage wonton cups?

So, what exactly are these little gems? Think of them as the most adorable, bite-sized appetizer you’ve ever met. We’re talking crispy, golden wonton wrappers pressed into muffin tins, forming little edible cups. Inside each cup, there’s a delicious, savory filling made primarily from seasoned ground sausage, often mixed with a few other flavor boosters like Cream Cheese or a touch of shredded cheese for extra creaminess and richness. Once they’re baked to perfection, they get a little drizzle or dollop of something extra – maybe a sweet and tangy glaze or even just a sprinkle of fresh herbs. It’s essentially a perfectly portioned, super satisfying bite that hits all the right notes: crispy, savory, creamy, and utterly addictive. They’re not complicated, but they taste like they came from a fancy restaurant, which is always a win in my book!

Why you’ll love this recipe?

Honestly, I could go on and on about why these sausage wonton cups are a must-try, but let me highlight a few key things that make them truly special. First off, the FLAVOR explosion is incredible. The rich, savory sausage is the star, but when it’s nestled in that crispy wonton shell with maybe a hint of Cream Cheese and a sweet glaze? It’s pure magic. It’s that perfect balance of salty, sweet, and umami that makes you reach for just one more. Then there’s the SIMPLICITY. I’m talking minimal chopping, straightforward assembly, and ingredients you can probably find in your pantry right now. This is a lifesaver on busy weeknights when you want something more exciting than a sandwich but don’t have hours to cook. And speaking of ingredients, they are incredibly COST-EFFECTIVE. Wonton wrappers are super affordable, and sausage is usually pretty budget-friendly, making this a fantastic appetizer or snack that won’t break the bank. What I love most, though, is the VERSATILITY. I’ve served these at formal holiday gatherings, casual game nights, and even just as a fun snack for my kids after school. They’re fantastic on their own, but I’ll dive into some serving suggestions later. They’re honestly a crowd-pleaser, and that’s why I always come back to them. They are my absolute favorite when I want something that feels special but requires very little fuss.

How do I make sausage wonton cups?

Quick Overview

Making these savory sausage wonton cups is surprisingly simple! You’ll essentially be pressing wonton wrappers into a muffin tin, filling them with a seasoned sausage mixture, and baking them until golden and delicious. The whole process is really about quick assembly and then letting the oven do its magic. What makes this method so great is how forgiving it is; even if your wrappers aren’t perfectly placed, they’ll still bake up beautifully. It’s a foolproof way to create an impressive appetizer or snack in under an hour, with most of that time being hands-off baking.

Ingredients

For the Wonton Cups:
You’ll need about 30-40 wonton wrappers. Make sure you get the square ones; they work best for pressing into the muffin tin. I usually buy a couple of packs just to be safe, because sometimes they tear. Keep them covered with a damp paper towel while you work to prevent them from drying out.

For the Savory Filling:
1 pound ground pork sausage (mild or spicy, your choice! I love using a good quality breakfast sausage)
4 ounces cream cheese, softened (this makes it extra creamy and rich, trust me on this!)
1/4 cup finely chopped onion (optional, but adds a nice depth of flavor)
1 clove garlic, minced (fresh garlic makes a difference!)
1/2 teaspoon dried sage (pairs beautifully with pork)
1/4 teaspoon Black Pepper (or more, to your taste)
1/4 cup shredded cheddar cheese (or Monterey Jack, for extra cheesiness)

For the Sweet Glaze (Optional but highly recommended!):
1/4 cup apricot jam or apple jelly (I find apricot has a lovely tang)
1 tablespoon soy sauce (for that savory depth)
1 teaspoon rice vinegar (or APPLE CIDER vinegar, for brightness)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). Grab a standard 24-cup muffin tin. You don’t need to grease it if it’s non-stick, but if yours tends to stick, a little cooking spray or butter won’t hurt. I sometimes give mine a light spray just to be extra sure the wontons will release easily.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the softened cream cheese, chopped onion (if using), minced garlic, dried sage, and black pepper. Mix it all together until it’s well combined and the herbs and garlic are evenly distributed. The cream cheese should be smooth and spreadable.

Step 3: Mix Wet Ingredients

This step is super simple: just make sure your cream cheese mixture is smooth. There aren’t really “wet” ingredients in the traditional sense here, but getting the cream cheese perfectly softened and mixed is key for a smooth filling.

Step 4: Combine

Add the ground pork sausage to the bowl with the cream cheese mixture. Use your hands or a sturdy spoon to combine everything thoroughly. You want the sausage to be evenly coated with the seasonings and cream cheese. It should look like a cohesive, slightly pink mixture. Don’t overmix it to the point of being mushy; just ensure everything is well incorporated. Stir in the shredded cheddar cheese now, too.

Step 5: Prepare Filling

The filling is pretty much ready to go! Just ensure your sausage is broken up and mixed evenly with the cream cheese and seasonings. You want it to be a nice, cohesive mixture that’s easy to scoop into the wonton wrappers.

Step 6: Layer & Swirl

Now for the fun part! Take one wonton wrapper and gently press it into one of the muffin cups, pushing it down into the bottom and up the sides to form a little pocket. You can use one wrapper per cup, or overlap two slightly if you want a more robust edge. Repeat with all your wonton wrappers, making sure to leave a little bit of the wrapper sticking up over the edge. Then, spoon about 1-2 tablespoons of the sausage filling into each wonton cup, filling them almost to the top. They’ll shrink slightly as they bake.

Step 7: Bake

Place the muffin tin in your preheated oven. Bake for 18-22 minutes, or until the wonton wrappers are golden brown and crispy, and the sausage filling is cooked through and no longer pink. Keep an eye on them towards the end; ovens can vary, and you want them perfectly browned without burning.

Step 8: Cool & Glaze

Once they’re done baking, let the wonton cups cool in the muffin tin for about 5 minutes. This helps them set up a bit. While they’re cooling, quickly whisk together the apricot jam (or jelly), soy sauce, and rice vinegar in a small bowl for the glaze. After the initial cooling, carefully remove the sausage wonton cups from the muffin tin and place them on a wire rack. Drizzle or brush the glaze over the top of each cup while they’re still warm. The warmth helps the glaze melt slightly and adhere beautifully.

Step 9: Slice & Serve

These are best served warm, so get them onto your serving platter as soon as possible after glazing. They’re already perfectly portioned, so no slicing needed! Just arrange them attractively and watch them disappear.

What to Serve It With

These sausage wonton cups are surprisingly versatile, which is another reason I adore them. For BREAKFAST, they’re an absolute dream alongside a freshly brewed coffee. I like to serve them with a side of scrambled eggs or some fresh fruit for a complete, hearty morning meal. For BRUNCH, they add a touch of elegance without any fuss. I’ll plate them up with a small scattering of fresh chives or parsley and pair them with a mimosa or a sparkling rosé. They look so beautiful on a brunch spread! If you’re thinking of them as a DESSERT – and yes, they can totally work that way with a sweeter sausage or glaze – they’re lovely after dinner with a dollop of whipped cream or a light dusting of powdered sugar. For COZY SNACKS, they are pure comfort. I’ll often make a batch just for myself and pair them with a cup of hot tea or a glass of milk while I’m curled up with a good book. My family also loves these served alongside a simple green salad for a light lunch or dinner. They’re really that adaptable!

Top Tips for Perfecting Your Sausage Wonton Cups

After making these countless times, I’ve picked up a few tricks that I think really elevate them from good to absolutely fantastic. For the wonton cups themselves, don’t be afraid to really press them into the muffin tin. You want them to form a nice pocket. If a wrapper tears slightly, it’s not the end of the world; just try to patch it up as best you can. When it comes to the filling, make sure your cream cheese is truly softened. If it’s still cold, it will be clumpy and hard to mix evenly with the sausage. I’ve learned the hard way that taking just a few minutes to let it sit on the counter or giving it a quick microwave burst (like 15-20 seconds) makes all the difference. For the sausage, I usually opt for mild or medium breakfast sausage, but feel free to use hot Italian sausage if you like a little more kick! Just adjust the other seasonings accordingly. When combining the filling ingredients, ensure everything is well integrated; you don’t want pockets of plain cream cheese or just raw onion. My kids actually prefer it when I don’t add the onion, so that’s a great option if you’re cooking for picky eaters. For the GLORY that is the glaze: make sure your jam isn’t too chunky. If it is, give it a quick mash with a fork. And don’t skip the soy sauce and vinegar – that little bit of savory depth and tang is what makes the sweet glaze truly sing. I tried it once with just jam, and it was just… too sweet. The glaze adds that crucial complexity. Baking time is important; keep an eye on them! They can go from perfectly golden to a bit too dark quickly. I always check them around the 18-minute mark. And finally, for the sheer artistry of presentation, a light drizzle looks elegant, but if you’re feeling bold, a little spooned swirl can make each cup look like a mini masterpiece. I’ve found that if I have any leftover filling, I sometimes just bake small little spoonfuls of it on a baking sheet to have as little sausage bites – they’re surprisingly good on their own too!

Storing and Reheating Tips

These sausage wonton cups are usually gobbled up pretty quickly, but if you happen to have any leftovers, storing them is a breeze. At ROOM TEMPERATURE, they’re best enjoyed within about 2 hours of being made, especially if it’s warm out, as the cream cheese and sausage can spoil. For refrigerator STORAGE, let them cool completely first. Then, transfer them to an airtight container. They should stay fresh and delicious for about 3-4 days. I’ve found that layering them between parchment paper can prevent them from sticking together. If you’re thinking of FREEZER INSTRUCTIONS, these actually freeze quite well! Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. To reheat, you can pop them in a preheated oven at around 350°F (175°C) for about 10-15 minutes until heated through and the wonton is re-crisped. You can also reheat them gently in a toaster oven. For the glaze, I’ve found it’s best to add it AFTER reheating, just before serving, if you’ve stored them unglazed. If you glazed them before storing, they might be a little softer, but still perfectly tasty. I usually reserve the glaze for just before serving if I know they’ll be stored.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! The trick here is finding a good gluten-free wonton wrapper. Some brands offer them, and they work quite well. Alternatively, you can use rice paper wrappers, though they will yield a different texture – more tender and less crispy. If you can’t find GF wonton wrappers, you could also try making these in mini phyllo shells or even small pastry shells for a different, but still delicious, outcome. You’ll want to ensure the sausage filling itself is gluten-free as well, as some processed sausages can contain fillers.

Do I need to peel the zucchini?

There’s no zucchini in this recipe! These are sausage wonton cups, so no vegetables to worry about peeling. If you’re thinking of other appetizer recipes that might include vegetables, like zucchini fritters or mini quiches, then peeling can sometimes affect the texture or appearance. But for these savory delights, we’re all about that delicious sausage filling in a crispy wonton shell!

Can I make this as muffins instead?

You know, I haven’t tried making them as traditional muffins, but I think you could adapt it! Instead of wonton wrappers, you might need to use a pastry dough or a biscuit dough pressed into muffin tins. The filling would stay the same. Baking time would likely be longer, maybe around 25-30 minutes, and you’d look for the pastry to be golden brown and the filling to be cooked through. It would be a different texture, more like a mini savory muffin, but I bet it would be delicious too!

How can I adjust the sweetness level?

That’s a great question! The sweetness comes mainly from the glaze. If you find the apricot jam too sweet, you can use a little less of it in the glaze mixture, or you could try a tart plum jelly or even a sugar-free jam. Another option is to reduce the amount of jam and add a touch more soy sauce or vinegar to balance it out. Some people even skip the glaze entirely and just top with a sprinkle of sesame seeds or fresh herbs for a less sweet, more savory profile. You can also use a spicy sausage, which naturally tempers sweetness.

What can I use instead of the glaze?

Oh, there are so many delicious alternatives! If you want something savory, a drizzle of sriracha or chili garlic sauce would add a fantastic kick. You could also top them with a dollop of sour cream or plain Greek yogurt mixed with a little chive and garlic powder. For a fresh touch, a sprinkle of toasted sesame seeds and a few thinly sliced green onions is lovely. Some people even like a tiny bit of sweet chili sauce. It really depends on what flavor profile you’re going for!

Final Thoughts

So there you have it – my beloved sausage wonton cups! I truly hope you give these a try. They’re one of those recipes that just brings a little bit of joy, whether you’re making them for a crowd or just for yourself to enjoy with a good book. The combination of that crispy wonton, the savory sausage filling, and that irresistible glaze is just, well, perfect. It’s the kind of food that makes people gather around and ask, “Wow, where did you get these?” and you can proudly say, “I made them!” If you love this recipe, you might also enjoy my Spicy Sausage Rolls or my Miniature Meatball Appetizers, which have a similar crowd-pleasing vibe. I can’t wait to hear how your sausage wonton cups turn out, so please leave a comment below and let me know what you think! Happy baking (or in this case, filling and baking)! And don’t forget to share your culinary triumphs with your friends!

No ratings yet