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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 appetizer snacks 108g Recipe makes 12 appetizer snacks) |
||
| Calories 195 | ||
| Calories from Fat 97 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 577mg | 24% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 14.2g | 4% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.3g | ||
| Protein 9.8g | 19% | |
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By: NorthwestGal
Mar 5, 2007
I really like these as a warm snack, or sliced up and served as a buffet or party appetizer. And they're very easy to make. It's such a veratile recipe, too, because you can experiment with a variety of spice and vegetable garnish combinations. The original recipe, as given to me by a friend, called for minced onion. But my husband and I like garlic, so I replaced the onion with minced garlic, which is how I always make these appetizers now.
12 appetizer snacks
Ingredients
- 6 English muffins, split
- 1 lb ground medium Italian sausage
- 1-2 teaspoon minced onion or minced garlic
- 2 teaspoons basil
- 5 ounces kraft old English cheese
Directions
1
In a large skillet, cook the sausage thoroughly, until no pink remains. Add the minced onion (or minced garlic) and basil, and mix well. Set the sausage mixture aside.2
Spread about 3/4 tablespoon of the Old English cheese across the top of each muffin half. Place the muffin halves on an ungreased baking sheet. Spread a large spoonful of the sausage mixture evenly across the top of the cheese layer of each muffin half.3
Bake the appetizers in a 350 degree oven for about 10 to 15 minutes, or until the English muffins just begin to toast and are heated through.4
These can be served as a warm snack right out of the oven, or after being cooled completely.5
OPTIONAL STEP: For added flavor, you can sprinkle the tops of each baked appetizer with chopped green onion or minced olives, mushrooms, or pimiento. Or for a more zesty flavor top each appetizer with a thin red pepper strip.6
FOR SERVING SIZES: If served whole, the recipe will yield 12 large appetizer snacks. Or you can cut each appetizer in half, which will yield 24 (half circle shape) appetizers. Or you can cut each half-circle piece in half again, which will yield 48 mini wedge-shaped appetizers.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Sam #3
On Feb 26, 2009
These were great! I used honey garlic sausage. I used both garlic and a finely chopped onion. I was surprised with how filling these were! We ate them as a meal.
From: Lainey6605
On Nov 15, 2008
These are wonderful! I made these for lunch one day for my sons and they really enjoyed them. I tried them as well and I loved them too! I did use half hot Italian sausage and half mild Italian sausage. Thanks for sharing!
From: WI Cheesehead
On Oct 16, 2008
I am always looking for good, easy lunch ideas. This was perfect! We had 3 raw brats in the freezer, so I cooked up that meat with garlic powder, dried minced onions and basil. I didn't have the cheese, so I spread a tiny bit of veg. flavored cream cheese, topped with the meat and sprinkled with shredded cheese. Very yummy! I put chopped mushrooms on one and chopped red pepper on another for me and it really gave it a nice flavor. Made for Kid Friendly Tag and it was! 
Gobbled down too quick for a photo, but will try next time.
From: justcallmetoni
On Sep 25, 2008
I am not going to formally rate this as I had a small kitchen mishap. Decided to prepare these in the toaster oven and in less than 10 minutes they were overly toasted, just a minute before charred. Despite that, I really liked these as a quick and effortless dinner after a late night. I used vegetarian sausage crumbles and whole wheat English muffins and really liked the way the cheese blended with the sausage flavor. On one half I added a slice of plum tomato (fresh picked) and found that a bright addition that did well with the basil. Will make these again soon and be more careful about the cooking. Thanks!
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