Sausage Flowers

    35 min

    This makes about 24 nibbles for a party. You can also pre-bake the wontons, cool them, and pop then into a zipper freezer bag. Then just warm up the filling, stuff the wontons, and top with the sour cream and spring onions. If you can't find wonton wrappers - use filo pastry.

    126 people made this

    Serves: 24 

    • 450g sausage meat or chopped sausages
    • 60g Cheddar cheese, grated
    • 60g Swiss cheese, grated
    • 225g salsa
    • 24 wonton wrappers or filo pastry sheets
    • 340g soured cream
    • 1 bunch spring onions, chopped

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a miniature muffin or bun tin.
    2. Place sausage in a large, deep frying pan. Cook over medium high heat until evenly brown.
    3. Stir cheese into the warm sausage to melt. Stir in salsa.
    4. Gently press wonton wrappers into the bun tin so that the edges are sitting up above the rim. Place a heaped tablespoon of the sausage mixture into each wonton wrapper.
    5. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
    6. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon soured cream. Sprinkle with spring onions.

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    Reviews in English (110)


    A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with the sausage mixture and reheat. This will prevent the wrappers from being soggy.  -  02 May 2003  (Review from Allrecipes US | Canada)


    Excellent - delicious, different and a real "statement piece" on your appetizer table. Best yet, no rocket science involved to make them - no pointers needed, no changes. So easy you could almost do this with one arm tied behind your back. One suggestion - once these are baked remove them from the muffin tin, place them on a cookie sheet and put them back in the oven to crisp up the bottoms.  -  23 Jan 2011  (Review from Allrecipes US | Canada)


    I first made these in 2003 and they've been a staple for my appetizer parties ever since. I use a combination of sweet and hot sausage, which, because it can be hard to break up during cooking, after draining I put in the food processor for a couple pulses. That way it has nice, even texture. I also use a combination of pineapple salsa and sweet hot pepper & onion relish, both of which gave it a hint of sweetness and zing. Between the hot sausage and the relish, it has a real bite. The sour cream cuts that, though. I always use a pastry bag to apply the sour cream; makes it neat, quick and easy. A make-ahead tip is to pre-bake the wonton skins, using a small wooden pastry dowel to press them GENTLY into the tin, sprayed with Pam. Spray the skins lightly prior to baking, and watch them in the oven; they can burn quickly. I then use a small scoop to fill the cups with the sausage mixture that I warmed up separately. This way you can make both days ahead (store the cooled cups in a resealable bag), then assemble just prior to plating. The thing I love about these is the texture...crunchy (from skins above the muffin rim) and chewy (part encasing the sausage).  -  27 Jan 2003  (Review from Allrecipes US | Canada)