Smokey Sausage Cups

Save Recipe
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 15 min
  • Yield: 24
Share This Recipe


1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

6 ounces kielbasa, diced (about 1 1/2 cups)

2 tablespoons orange marmalade

1 tablespoon Dijon-style mustard

Chopped fresh parsley


  1. Heat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
  2. Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.
  3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

Crispy Prosciutto Cups with Sausage and Apple Stuffing

Maxwell Street Polish Sausage Sandwiches

Steel City Sausage Potato Skins