I experimented with Sausage Cups a couple of weeks ago in a post. I had two friends coming over for drinks and I asked them to help me pick some fillings. This post is the result.
I wanted to make two kinds of sausage cups, breakfast sausage and chorizo. Each of my friends chose a filling for a breakfast sausage cup and a chorizo sausage cup. I chose one or each as well. I made 4 of each so every one could try each filling.
For each sausage cup, I made a one inch ball of sausage and shaped it into a cup around the end of my finger.
I chose a scallop and cocktail sauce filling for the breakfast sausage. I put a small scallop in the cup and topped it with cocktail sauce and a square of bacon.
My friend, Bill, chose water chestnuts and hoisin sauce as a filling for the breakfast sausage. I put a couple of slices of water chestnuts in each cup. I topped that with hoisin sauce and a square of bacon.
My friend, Heather, chose a mushroom garlic and cream cheese filling for the breakfast sausage. I sauteed some sliced mushrooms and chopped garlic in some butter over medium heat. When the mushrooms were soft, I added a splash of red wine and cooked until the wine was almost totally evaporates.
I put the cooked mushrooms in each cup and topped with a ball of chilled cream cheese and a square of bacon.
I made the chorizo cups the same way.
Heather chose a macaroni and cheese filling. I cooked some elbow macaroni. I put a piece of Kraft Cheese Single in the bottom of each cup. I put two pieces of macaroni on top of it. Then I topped with a piece of extra old cheddar and a square of bacon.
Bill wanted a pizza filling for the chorizo cups. I put half a small cherry tomato in each cup. I topped with a piece of herb cheese and a square of bacon.
My choice for the chorizo cup filling was honey and extra old cheddar. I put honey in each cup and topped with a piece of extra old cheddar and bacon on each cup.
I put all the cups on a perforated baking sheet.
I put the cups in my Bradley Smoker preheated to 260 F with hickory smoke. I smoked them for an hour. You could do this on a regular baking tray in the oven as well but you will lose the smoke taste.
I love these sausage cups. The breakfast sausage has a mild taste that went well with its fillings. The chorizo sausage requires bolder fillings to stand up to the spice. I would make any of these fillings again. The problem is, there are so many other possible fillings to try!
The Old Fat Guy