COOKING FOR COMFORT

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Sausage Rangoons

February 28, 2018

we all know and love crab rangoons, right? for me, they are a non-negotiable order whenever I see them on the menu. a friend of mine's family took these cheesy, deep-fried little puffs of joy and changed the game; instead of crab we use sage-flavored pork sausage and add even more cheese. 

 

I know they look a bit intimidating, but don't let that stop you from making them... it is super easy! they are the perfect treat/appetizer/potluck contribution to impress your friends & family and to keep your bellies happy.

SAUSAGE RANGOONS

Yields: approximately 24 won tons

Prep Time: 20 minutes             Bake Time: 5 minutes per batch

dip these babies in rangoon's go-to sweet chili sauce or you could do what we did and use my homemade Buttermilk-Dill Ranch

 

INGREDIENTS

8 oz. (½ lb.) sage pork sausage

8 oz. cream cheese, softened

1 cup cheddar cheese, shredded

½ onion, minced

1 tsp. garlic powder

1 tsp. onion powder

1 (12 oz.) package wonton wraps – I use Nasoya brand*

24 oz. vegetable oil

water, for brushing/closing edges

 

DIRECTIONS

In a large saucepan, over medium-high heat, sauté the sausage until lightly browned and cooked through.

Remove from pan, drain fat and set aside.

Combine the softened cream cheese, cheddar cheese, minced onion, garlic & onion powders in a large bowl. Mix well.

Stir in the cooked sausage.

Scoop a heaping teaspoon of mixture into the center of the won ton wrappers.

Using your finger, coat the wonton wrapper edges with water.

Pull the opposite corners of the wrappers up and pinch together, forming a pouch-like wonton.

Heat 3-4 inches of vegetable oil either over the stove or in a deep fryer.

Once hot, fry each wonton until golden brown, about 4 minutes.

You’ll need to flip the wontons around to ensure that all sides get browned evenly.

 

NOTES

*You can find these wontons in the Organic section of the dairy isle. See photo below for the brand I use.

 

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