Spicy Sausage Wontons
This is the MVP of appetizers, truly nothing else compares.
I'm a firm believer that everyone in life needs a good Judy. Someone who is there for you through it all, and luckily my good Judy's husband has a mother name Patricia who is ICONIC in the kitchen. How iconic? This friendship is almost a decade old, & there's never been a meal that she's created that I did not like, she's the kind of woman who has recipes on recipes from generations passed on and could easily put Martha Stewart to shame - easily she's one of a kind & simply legendary in the kitchen.
I swear I could fill this blog with her recipes (and honestly if I do and this blog ever becomes a huge success, I swear she's definitely getting her fair cut). I say all of this to say, to you this might just be spicy sausage wontons, but to me these will forever be Patricia's Spicy Sausage Wontons.
So I'm fully aware that I definitely hyped up this recipe, but it's soooo worth it. The first time I had these I was over the house and they were fresh out of the oven waiting on the stove, I grabbed one without hesitation and popped it in my mouth and the rest was herstory.. Whenever I make these on my own everyone comments about how amazing these are, so it's a recipe that literally will speak for itself.
NICOLE IMAN PHOTOGRAPHY
Spicy Sausage Wontons
“This is a recipe that is simplistic, but the flavor is far from that, and honestly don't try and count how many you've eaten.. you'll lose track."
You'll need a food processor, (or a blender) & a mini cupcake/muffin tray to make this recipe. Be aware that you're going to end up with a lot of wontons for me it was around 48 which is phenomenal, but make sure you have the surface space to store them because once you get the ball rolling you want to be able to have a cooling area.
1 mini cupcake/muffin tray
Food processor/ or a big blender
1 red pepper - sliced (easier for the food processor/blender)
1 can of olives - your gonna dump this straight into your food processor/blender
1 cup of Monterey Jack Cheddar Cheese
1 pound of hot Italian sausage
1 bottle of ranch dressing - (8oz bottle)
1 package of Nasoya won ton wraps
small bowl of butter - to brush the wraps
The best part about this is after we cook the hot italian sausage, it's food processor time! So it's really simple, and you won't have a ton of dishes from making this recipe.
1. Preheat oven to 350 degrees F.
This is a quick recipe, so by turning the oven on first it'll make this an easy transition to the finish line.
2. Melt butter in a bowl
Butter is a very important component for this dish, and I'll be honest your gonna have to eye ball it, and you'll most definitely use more than I'm saying initially. So to start out I say melt 3 Tablespoons of butter in the microwave for a few seconds and let it cool off.
3. Cook your Italian Sausage
Spray your skillet with cooking spray and add your Italian sausage, cook over medium-high heat until browned, this typically takes about 8 - 10 minutes. Once cooked set to side, and let it cool.
4. Form your wonton shapes
It's time to take your bowl of butter out and with a brush your going to want to coat your won tons on both sides before you put it in your mini cupcake/muffin tray. At this point you need to get the shape of the wonton harden before you can put any filling into it. Put the tray in the oven for 5 minutes.
5. Take out your food processor or blender
I recommend using a food processor for this next step, but I also have used a ninja blender and got the same results. Throw in your Italian sausage, sliced red pepper, olives, cheese, & ranch dressing and blend until you have a nice paste like consistency. (Pretty much you don't want clumps, so make sure it's blended properly).
6. Take out your oven cooked wontons
At this point the oven should be done cooking you're wonton cups, and you're going to take a spoon and take your blended spicy sausage and fill the wontons, don't over-fill.
7. Oven Time
Put the tray back in the oven for about 10-15 minutes. Once golden take out and let cool, and your ready to serve. You can garnish it by drizzling a little ranch, or you can simply just eat as is.
8. Repeat until complete
Follow the steps 4-6 until you have no filling left.
I would love to see you attempt to recipe on social media, so tag me or use the hashtag #NicoleImanRecipe