I used a slightly easier (IMHO) recipe than the original below which was published in the 2005 All About Beer Holiday Fare Cookbook
All the ingredients came from Trader Joe's except the biscuits but I am guessing you can find them there as well. I used 1 lb Italian sausage and mixed it with TJ's Red Pepper Spread with Eggplant and Garlic. I used the tomato paste but the red pepper spread adds wonderful flavor to the dish. Use the whole jar!
You can make this vegetarian very easily by using your favorite soy based meat substitute. I used and really like the Gimme Lean "pork" soysage product. Use it the same way as the real sausage.
All the ingredients came from Trader Joe's except the biscuits but I am guessing you can find them there as well. I used 1 lb Italian sausage and mixed it with TJ's Red Pepper Spread with Eggplant and Garlic. I used the tomato paste but the red pepper spread adds wonderful flavor to the dish. Use the whole jar!
You can make this vegetarian very easily by using your favorite soy based meat substitute. I used and really like the Gimme Lean "pork" soysage product. Use it the same way as the real sausage.
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Yield: 12 appetizer cups
1 pound fresh Polish sausage (I used Italian)
1 6-0z can roasted garlic tomato paste
1 Jar of Trader Joe's Red Pepper Spread
OR
1/2 tsp fresh ground black pepper
1/4 tsp ground coriander
1/2 tsp dried marjoram, crumbled
1/3 cup red pepper, minced
And
2/3 cup Porter beer
1 12-0z package biscuit dough
1/2 cup Mozzarella cheese, grated
Brown the sausage (remove casings if necessary) in a large skillet over medium heat until fully cooked. Chop meat into crumbles as it cooks. Pour off excess grease and drain crumbled meat on a paper-lined baking pan.
In a medium Dutch over, (I just used an oversized sauce pan) combine tomato paste, pepper, coriander, marjoram and porter. Stir and cook over medium low heat, then add drained meat. Add more porter if sauce seems to thick. Taste and adjust seasonings.
Open package of biscuit dough and carefully unroll as a single sheet on a lightly floured surface. Roll dough evenly without breaking perforations and create a single large sheet of dough about 1/6-inch thick. Use a large round biscuit cutter to cut 12 circles of dough, each 4 inches in diameter.
Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray. Fit sircles of dough into muffin cups to make shells. Fill cups evenly with sausage mixture. Bake 15 minutes, or until cups are golden brown. Remove from oven and top evenly with cheese and bell pepper. Serve warm.
1 pound fresh Polish sausage (I used Italian)
1 6-0z can roasted garlic tomato paste
1 Jar of Trader Joe's Red Pepper Spread
OR
1/2 tsp fresh ground black pepper
1/4 tsp ground coriander
1/2 tsp dried marjoram, crumbled
1/3 cup red pepper, minced
And
2/3 cup Porter beer
1 12-0z package biscuit dough
1/2 cup Mozzarella cheese, grated
Brown the sausage (remove casings if necessary) in a large skillet over medium heat until fully cooked. Chop meat into crumbles as it cooks. Pour off excess grease and drain crumbled meat on a paper-lined baking pan.
In a medium Dutch over, (I just used an oversized sauce pan) combine tomato paste, pepper, coriander, marjoram and porter. Stir and cook over medium low heat, then add drained meat. Add more porter if sauce seems to thick. Taste and adjust seasonings.
Open package of biscuit dough and carefully unroll as a single sheet on a lightly floured surface. Roll dough evenly without breaking perforations and create a single large sheet of dough about 1/6-inch thick. Use a large round biscuit cutter to cut 12 circles of dough, each 4 inches in diameter.
Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray. Fit sircles of dough into muffin cups to make shells. Fill cups evenly with sausage mixture. Bake 15 minutes, or until cups are golden brown. Remove from oven and top evenly with cheese and bell pepper. Serve warm.
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