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  • Premio Sweet Sausage Madiera Bites

    Premio Sweet Sausage Madiera Bites



    • 1 pound Premio Sweet Italian Sausage links, sausage removed from casings
    • 3/4 cup diced sweet yellow onions
    • 1 tablespoon minced garlic
    • 2 teaspoons dried Italian Seasoning blend
    • 1-16 oz package sliced button mushrooms
    • 1/3 cup Madiera
    • 2/3 cup ricotta cheese
    • 2 tablespoons drained and finely chopped roasted red peppers
    • 1/3 cup freshly chopped chives, divided
    • Salt & pepper to taste
    • 1/2 cup shredded Romano cheese
    • 45 (3-15 ct. Boxes) mini fillo shells

    How to make Premio Sweet Sausage Madiera Bites:

    In a large skillet over medium heat brown the Premio Sweet/Mild Italian Sausage, breaking it up in to small pieces with a spoon as it browns until cooked through and no longer pink. Remove browned Premio sausage from pan with a slotted spoon, leaving sausage drippings in the pan. Reduce heat to medium low and add onions, garlic and Italian seasoning blend to pan, stirring frequently so that the garlic does not burn. When onions are translucent and garlic is lightly browned, add sliced mushrooms to the pan to the pan and stir to combine. Increase heat to medium and allow mushrooms to cook down until pan is nearly dry and the mushrooms are reduced in size, about 10 minutes, stirring occasionally. When pan is nearly dry, add Madiera and stir again, cooking until most of the wine has evaporated and pan is again nearly dry. Reduce heat to low and stir in ricotta cheese and roasted red peppers until well blended. Stir in 2 tablespoons freshly chopped chives, reserving the remaining chives for garnish and season mixture with salt and pepper to taste.
    Mixture is now ready to use or refrigerate. When ready to serve, preheat oven to 350 degrees F. Fill phyllo cups with a tablespoon of filling and bake for 10 minutes until filling is hot and cups are lightly toasted. Remove from oven, garnish with a pinch of shredded Romano cheese and a sprinkle of chopped chives. Any leftover filling makes an excellent stuffing for pork chops or chicken or toss with hot cooked pasta or even use as a topping for crostini!

    Recipe submitted by Laurie L.


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