Friday, November 30, 2012

Teet's Smoked Chicken Sausage Phyllo Cups with Green Onion and Apricot Drizzle

Teet’s Smoked Chicken Sausage Phyllo Cups with Green Onion and Apricot Drizzle 
by Tracy Hersh

Makes 24 mini bites.
2 bunches green onions, finely chopped
1 stick of unsalted butter
20 sheets of phyllo dough
½  pound Teets Smoked Chicken Sausagesliced in to 24 rounds 
¼ cup apricot preserves
2 teaspoons soy sauce
1 Tablespoon lime juice
Lime zest for garnishing
Preheat the oven to 375F.

Saute the green onions in 2 tablespoons of butter until softened. Set aside. Melt the remaining butter. Brush 1 sheet of phyllo with the melted butter, place another sheet on top and brush with the butter, repeat with 3 more sheets (5 sheets in total). Cut the layered phyllo into 3 inch squares and push down each square into a mini muffin tin. Continue with the rest of the phyllo working with 5 sheets at a time.  Place one piece of 
Teet’s Smoked Chicken Sausage in each cup. Top each one with a generous amount of the green onion mixture. Bake for 8-10 minutes.  

While the cups are baking, mix apricot preserves, soy sauce and lime juice in a small bowl. Once the cups are baked, drizzle them with the apricot mixture and sprinkle with lime zest.  Enjoy. 
Note:  While working with phyllo dough, keep the sheets you are not working with covered with plastic and a damp kitchen towel.  You can usually find this information on the phyllo package.

No comments:

Post a Comment