Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Party Sausage Bites With Pine Nuts

 
One serving costs about $0.22

$0.22 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

48 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:5%

Spoonacular Score: 5%

 

Party Sausage Bites With Pine Nuts might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 77 calories. This recipe serves 48 and costs 22 cents per serving. 2 people have tried and liked this recipe. A mixture of butter, basil, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns an improvable spoonacular score of 4%. Try Saffron Rice with Golden Raisins and Pine Nuts: An Edible Mosaic’s Book Launch Party, Sausage Couscous with Spinach and Pine Nuts, and Penne With Sausage, Chard & Pine Nuts for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
1 medium
1 medium onion
onion
2
2  garlic cloves
garlic cloves
14 oz
14 oz italian mild cheddar
italian mild cheddar
1 tsp
1 tsp dry thyme
dry thyme
1 tsp
1 tsp dry basil
dry basil
2 Tbsps
2 Tbsps fresh dill
fresh dill
0.25 cups
0.25 cups pine nuts
pine nuts
0.5 tsps
0.5 tsps salt
salt
1 sheet
1 sheet frozen puff pastry
frozen puff pastry
0.33 cups
0.33 cups parmesan
parmesan
1
1  egg
egg
some
some sesame seeds
sesame seeds
2 Tbsps butter
2 Tbsps
butter
1 medium onion
1 medium
onion
2  garlic cloves
2
garlic cloves
14 oz italian mild cheddar
14 oz
italian mild cheddar
1 tsp dry thyme
1 tsp
dry thyme
1 tsp dry basil
1 tsp
dry basil
2 Tbsps fresh dill
2 Tbsps
fresh dill
0.25 cups pine nuts
0.25 cups
pine nuts
0.5 tsps salt
0.5 tsps
salt
1 sheet frozen puff pastry
1 sheet
frozen puff pastry
0.33 cups parmesan
0.33 cups
parmesan
1  egg
1
egg
some sesame seeds
some
sesame seeds

Equipment

baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

In a skillet, melt butter over medium heat Add minced garlic and onion, and saute for 5-6 minutes, until fragrant and translucent. Let cool until manageable Mix sausage, onion+garlic, thyme, basil, fresh dill, salt and pine nuts in a bowl, until uniform and smooth. Roll out the puff pastry out on a lightly floured surface into 4 strips 3 inches wide and about 12 inches long. Arrange sausage stuffing into a 1 inch roll in the middle of the strip, taking care to reach all the way to the edge on short end of the strip. Sprinkle a portion of parmesan on top of the sausage stuffing Spread some egg wash along one of the long edges of the dough. Carefully fold the dough over the sausage stuffing, closing the seem. Roll the sausage filled dough pipe on the board a little bit to ensure uniform thickness and to seal the seam. Proceed with the remaining dough and stuffing. When all pipes are ready, spread the egg wash all over them, and sprinkle the seeds of your choosing on top. Preheat the oven to 425F. Cut each pipe into 12 1 bites. Arrange the bites on a baking sheet 1 apart. Bake for 20 minutes, or until golden and crisp. Serve warm

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.22
Ingredient
2 tablespoons butter
1 medium onion
2 garlic cloves
14 ounces italian mild cheddar
1 teaspoon dry thyme
2 tablespoons fresh dill
¼ cups pine nuts
1 sheet frozen puff pastry
⅓ cups parmesan
1 egg
some sesame seeds
Price
$0.24
$0.24
$0.13
$4.25
$0.04
$0.03
$1.81
$2.45
$0.70
$0.24
$0.31
$10.45

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
76 Calories
2g Protein
6g Total Fat
2g Carbs
0% Health Score
Limit These
Calories
76
4%

Fat
6g
9%

  Saturated Fat
2g
17%

Carbohydrates
2g
1%

  Sugar
0.21g
0%

Cholesterol
13mg
5%

Sodium
105mg
5%

Get Enough Of These
Protein
2g
6%

Calcium
71mg
7%

Phosphorus
58mg
6%

Manganese
0.1mg
5%

Selenium
2µg
4%

Vitamin B2
0.06mg
3%

Zinc
0.38mg
3%

Vitamin A
110IU
2%

Vitamin B1
0.03mg
2%

Folate
6µg
2%

Iron
0.28mg
2%

Magnesium
6mg
2%

Vitamin B12
0.09µg
1%

Vitamin K
1µg
1%

Copper
0.03mg
1%

Vitamin B3
0.26mg
1%

covered percent of daily need

Related Recipes