Ingredients
8 ounces sausage
1/2 pound mushrooms diced
1/4 pound monterey jack cheese shredded
1/2 cup butter melted
16 ounce package phyllo (filo) pastry sheets frozen, 1/3 of
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
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In 10 inch skillet over medium-high heat, cook pork sausage and mushrooms until meat is well browned and mushrooms are tender, stirring occasionally. With slotted spoon, remove sausage mixture to paper towels to drain. In large bowl, mix sausage mixture and shredded cheese. With knife, cut phyllo lengthwise into 2 inch wide strips. Place strips on waxed paper; then cover with slightly damp paper towel to prevent phyllo from drying out. Place 1 strip of phyllo on work surface; brush top lightly with melted butter. Place about 1 teaspoon sausage mixture at end of strip. Fold one corner of strip diagonally over filling so that short edge meets the long edge of the strip, forming a right angle. Continue folding over at right angle. Continue folding over at right angles until you reach the end of the strip to form a triangular-shaped package. Place package, seam-side down, in 15 1/2 X 15 1/2 inch jelly-roll pan; brush with butter. Repeat with remaining phyllo strips and sausage mixture. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425 degrees F. Bake triangles 15 minutes or until golden. Makes about 15 1/2 dozen hors d'oeuvres.