Baked Sausage Wontons
Baked Sausage Wontons is a hor d'oeuvre that serves 20. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 83 calories, 3g of protein, and 3g of fat. It is a good option if you're following a dairy free diet. A mixture of bulk pork sausage, carrot, wonton wrappers, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 30 minutes.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in carrot and water chestnuts.
Meanwhile, in a bowl, combine cornstarch and ginger. Stir in the broth, sherry or additional broth and soy sauce until smooth. Stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray.
Bake at 350° for 5 minutes.
Remove wontons from cups and arrange upside down on greased baking sheets.
Bake 5 minutes longer or until light golden. Turn wontons; fill each with about 1 teaspoon sausage mixture.
Bake for 2-3 minutes or until filling is heated through.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Moet & Chandon Imperial (3 Liter Bottle - Jeroboam). It has 5 out of 5 stars and a bottle costs about 600 dollars.
Moet & Chandon Imperial (3 Liter Bottle - Jeroboam)The color is an elegant golden straw yellow with amber highlights.Its aromas are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts).The palate is seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of champagne.