MINI SAUSAGE TARTS

1 pound fresh bulk sausage
1 cup chopped sweet onions
8 ounces button mushrooms, cleaned and chopped
1 1/2 cups fresh breadcrumbs
1/3 cup roasted red peppers, drained
4 ounces crumbled plain Feta cheese
2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable cooking spray
1 (12-ounce) package won ton wrappers

Preheat oven to 375 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray.

In a large skillet, over medium heat, cook sausage until brown, breaking the meat into small pieces. Remove from pan with a slotted pan and drain sausage pieces well on paper towels.

Reserve 1 tablespoon pan drippings, discard remaining pan drippings. Saute onions in the reserved 1 tablespoon pan drippings until soft.

Add mushrooms and continue to cook and stir until all liquid evaporates. Remove to a bowl and allow to cool for about 5 minutes.

Stir in sausage, breadcrumbs, red peppers, Feta cheese, thyme, salt and pepper. Mix gently, but well. Press won ton wrappers into each well of prepared muffin pan. Flute edges.

Bake in a preheated 375 degree F oven for 5 minutes.

Remove from oven and fill each shell with sausage mixture.

Continue to bake in 375 degree F oven for 7-9 minutes or until they are browned.

Makes about 45-48
Source: National Hot Dog and Sausage Council