Festive Sausage Cups

By Ellan

Ingredients

• 1 lb. zesty rolled sausage
• 2 tab. butter
• 6 green onions with tops, chopped
• 1/2 cup chopped, canned mushrooms, stem and pieces
• 1/4 cup thinly sliced pimento stuffed green olives
• 3/4 teas. salt
• 1/4 teas. black pepper
• 4 tab. flour
• 2 cup whipping cream
• 1/4 cup Parmesan Cheese
• Bread slices

Preparation

Step 1

Cups:
Preheat oven at 400. Lightly butter small muffin tins. With 2 1/2 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 baking sheet to fill. May be made ahead and frozen to fill later.

Filling:
Brown sausage in large skillet over med. heat, breaking up with a fork. Pour off drippings and drain on paper towels. In same skillet melt 2 tab. 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 mix thickens, stirring constantly, about 10 minutes.

Preheat oven at 350. Fill up with sausage mix, discard any excess oil. Sprinkle with Parmesan cheese. Bake 10 minutes to melt cheese. Refrigerate leftovers. Reheat in oven.