Attack of the Sausage Wontons! [recipe] – We Surrender

Attack of the Sausage Wontons!
If we were ever going to get attacked by food, we’re pretty sure we’d surrender to these Sausage Wontons.

Attack of the Sausage Wontons! is one of two runner-up recipes in the TasteSpotting/Johnsonville Sausage Recipe Contest. (See the $1,000 Grand Prize winning recipe here.) The judging committee chose Cathleen Chen’s recipe because the three unique fillings balance savory and sweet, the recipe is something kids might be able to participate in, and overall, the dish seems wonderfully creative and easy to make.

Judges’ reasons aside, not only do we like that this is a true “party” food since you could build an entire event around making the wontons, but we love Cathleen’s fun way of writing a recipe! Take a peek below…

Attack of the Sausage Wontons!

TasteSpotting Johnsonville Sausage Recipe Contest Runner-Up
recipe by Cathleen Chen

“Fun to make and even more fun to eat! Perfect party food with lots of room for participation. We’re going to make three different kind of sausage-themed wontons: Breakfast Goodness, Sausage n’ Peppers, and After School Special, but possibilities with this recipe are endless. Let your imagination run wild and watch as all your guests rave about your delicious genius creations.”

makes 40-48 wontons

Ingredients

1 package of wonton skins (48 wonton wrappers)
3 Johnsonville Mild Italian Sausage links
3 eggs
1 tablespoon of milk
2 slices of American or Cheddar cheese
3 tablespoons of maple syrup
1¼ cup of roasted red peppers
2 slices of Provolone cheese
2 tablespoons of your favorite marinara sauce (optional)
2 tablespoons of chunky peanut butter
1 Fuji apple
3 tablespoons of apple jelly or apple preserves or apple sauce
2 cups of canola oil

Directions

Cook up the Johnsonville sausage links, either by removing them from the casing or browning the entire sausage and slicing up into little chunks. Set aside in a bowl.

In the same pan, scramble two of the three eggs with the tablespoon of milk. Set aside in another bowl.

Dice up 1 cup of the roasted red peppers and set aside in a separate bowl. Dice up 1 Fuji apple, hit it with a little salt and set aside in separate bowl.

Pour the canola oil into a small shallow pot and put on medium heat.

To Assemble Wontons:

Take the third egg and remove the yolk in a small container, add a teaspoon of water and stir. Set aside next to the wonton skins.

To facilitate assembly, set up little “filling stations” for each wonton. For the Breakfast Goodness wonton, have the eggs and American/Cheddar cheese together, for the Sausage n’ Peppers wontons, have the roasted red peppers and Provolone cheese together, and for the After School Special, keep the chunky peanut butter and apple together. Keep the bowl of sausage somewhere in the middle.

Time for a Little Wonton 101:

Place a wonton wrapper in your hand and place the fillings from the first station in the center. Make sure there is at least a ½ inch border around the edge of the wrapper. Dip your fingertip in the eggwash and run along the edges of the wrapper. Fold over the wrapper diagonally, corner to corner, and pinch the edges to make sure they stick. You will soon find out how much you can stuff each wonton while still making sure the edges stick together. Repeat with each different type of wonton.

When you’re ready to fry, rip up a “test” wonton skin into a strip and place in the oil, it should crisp up and brown on one side within 5 seconds. (Plus those little strips are yummy so feel fry to make as many as you want as you go along)

You’re Ready to Fry!

Place a wonton in the oil and fry it up until it is brown and crispy on one side, about 5-10 seconds, flip over to the other side with a slotted spoon and remove when both sides are a light crispy brown color. Repeat with all wontons, you may place several wontons in the oil at a time. When removing the wontons place on a plate covered with paper towels. You want to keep each kind of wonton separate so you know which dipping sauce to use with it.

Take 3 shallow dishes for the dipping sauces. One will be filled with maple syrup. Another with a mix of marinara sauce and the rest of the chopped up roasted red peppers. And lastly, the apple jelly or apple preserves.

Serve! Experiment with new kinds of wontons! So many things go together with sausage and wonton skins, you’d be surprised. This has been a big hit at parties I’ve thrown! Make an event of assemblying the wontons. Let your partygoers assemble and invent their own. Come up with new names for their creations. Have a few drinks, play around with the process and most importantly, have fun!

by Sarah J. Gim on January 31, 2011 · 0 comments

Leave a Comment

Previous post:

Next post: