Sausage Wontons
58 Comments
Posted: 12/17/22
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Sausage Wontons are the best small bite party appetizers! This easy appetizer recipe has crispy wonton wrappers filled with a cheesy green pepper and sausage fillings. Perfect for all your parties.
These Sausage Wontons are loaded with flavorful sausage, gooey cheese, and fresh green peppers. Whether you’re hosting a game night, holiday party, or just getting together with friends, this appetizer will be a hit. It’s seriously impossible to resist snacking on them!
Why You’ll Love These Sausage Wontons
- Prep is fast! You’ll only need 30 minutes and a few ingredients.
- They’re easy to scale. This recipe will satisfy a personal craving or a roomful of people.
- Plan ahead. You can assemble the wontons ahead of time and bake as needed to keep a never-ending flow of delicious appetizers coming.
Ingredients Needed for Sausage Wontons
- Sausage – You’ll need the sausage to be crumbly for this recipe, so starting with ground sausage will save you some time. Remove the casings if you’re starting with sausage links.
- Seasoning – Since the sausage is already so flavorful, all you need is a bit of seasoned salt for this recipe to be tasty. But feel free to season to your heart’s desire! Garlic powder, onion powder, and dried herbs would be delicious in these wontons.
- Cheese – I used a mixture of Monterey Jack and Cheddar cheese shreds for this recipe. You can mix up the flavors of your wontons by swapping out the cheese — pepper jack cheese shreds would give this recipe a kick.
- Ranch – Whether you use prepackaged ranch, or mix up your own, don’t skip it! The ranch takes each bite to the next level by keeping the appetizer moist and adding some tang.
- Peppers – Green bell peppers are all you need to make this already flavorful recipe a standout. It’s also possible to adjust the flavor profile by substituting another type of fresh, spicy, or pickled pepper.
- Wonton Wrappers – Check the refrigerated or freezer section to find wonton wrappers in your grocery store.
How to Make Sausage Wontons
Pre-Bake Wontons – Press each wonton wrapper into a lightly-greased muffin tin cup, and bake at 350°F for about 5 minutes, or until lightly browned. This ensures that the wontons are crispy from edge to edge and not soft or soggy on the bottom.
Cook and Drain Sausage – If your sausage has a casing, remove it and brown the meat until it’s cooked through and crumbly. Season the meat as you’re cooking it, and then drain as much grease away as possible once it’s finished.
Mix Filling – In a large bowl, combine the cooked sausage crumbles, cheese, ranch dressing, and chopped bell peppers to create your filling. Don’t forget to taste it before stuffing the wontons since this is your time to make any seasoning adjustments. Too salty? Add some more cheese or ranch. Not flavorful enough? Sprinkle in some garlic powder, onion powder, or red pepper flakes.
Stuff Wontons and Bake – Move your wonton cups to a baking sheet and spoon in your sausage filling. This way, you’ll be able to cook more than 12 Sausage Wontons at a time for large events. Bake for 5 minutes or so until the filling is hot, melted, and bubbly.
Tips & Tricks
- Drain as much grease from the sausage as possible. No one wants a pool of oil in their wonton bites.
- You can fill and assemble the wontons the day before baking them. Once they’re all lined up on your baking sheet, cover them with plastic wrap, and stick them in the refrigerator. The next day, uncover the wontons and bake as usual.
- You can store any leftover Sausage Wontons in an airtight container in the fridge for 1-2 days.
- The best way to reheat leftover Sausage Wontons is in the air-fryer or toaster oven at 350°F for a few minutes.
Do I have to pre-bake the wonton wrappers?
Pre-baking the wonton wrappers is essential to achieve crunchy, snackable appetizers. If you don’t pre-bake the wontons, the bottoms will be too soft and soggy to pick up and enjoy.
Are wonton wrappers the same thing as egg roll wrappers?
Wonton and egg roll wrappers consist of the same dough. The only difference is their size. If you can only get your hands on egg roll wrappers for this recipe, just cut the refrigerated dough down to 3” x 3” squares.
Why are my wonton wrappers so sticky?
Remove your wonton wrappers from the refrigerator, and they’ll grow softer and stickier ast they warm up. If you’re having trouble separating or working with the wrappers, let them firm up in the fridge before continuing to handle them.
Can I freeze leftover Sausage Wontons?
Don’t freeze already cooked wontons. Instead, refrigerate and consume them within 1-2 days. You can, however, freeze assembled but uncooked Sausage Wontons in an airtight container for 1-2 weeks. Bake thawed wontons in a muffin tin instead of on a baking sheet to hold their shape.
Quick and easy Sausage Wontons make the perfect small bite party appetizer perfect for holidays, parties and watching the game. The crunchy shell filled with a ranch sausage and pepper mixture is out of this world.
More Easy Appetizer Recipes!
- Ham & Pickle Roll Ups, referred to as Minnesota Sushi around here, are so delicious and easy to make!
- Tortillas filled with cream cheese, black olives, green chiles make these Tortilla Pinwheels a hit every time.
- Finger lickin’ good Crock Pot Chicken Wings are so easy to make and delicious
- There will be a fight for the last one of these Air Fryer Ravioli! What can be better than crispy pieces of cheese filled ravioli?
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Sausage Wontons
Crispy Wontons loaded with sausage and green peppers! Easy entertaining idea for all of your party needs!
Video
wontons
Ingredients
- 1 pounds ground sausage cooked and crumbled
- 1 teaspoon seasoned salt
- 1 ½ cups cheddar cheese shredded
- 1 ½ cups monterey jack cheese shredded
- 1 cup buttermilk Ranch Dressing
- ½ cup chopped green pepper
- 12 wonton wrappers
Instructions
- Lightly grease a 12 cup muffin tin. Press one wonton wrapper in each muffin cup. Bake 5 minutes until lightly brown. Remove and let cool on cookie sheet.
- Preheat oven to 350 degrees Fahreneheit.
- In a skillet over medium heat brown ground sausage and seasoned salt. Drain grease from sausage.
- Combine the sausage in bowl with cheddar cheese, Monterey jack cheese, Buttermilk Ranch Dressing and green peppers. Mix with rubber spatula until combined.
- Fill each cooked wonton with filling and place on cookie sheet. Bake at 350 degrees Fahrenheit for five minutes or until bubbly.
Nutrition Information
Serving: 2wontons, Calories: 334kcal (17%), Carbohydrates: 6g (2%), Protein: 14g (28%), Fat: 28g (43%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 60mg (20%), Sodium: 835mg (36%), Potassium: 146mg (4%), Fiber: 0.2g (1%), Sugar: 1g (1%), Vitamin A: 310IU (6%), Vitamin C: 5mg (6%), Calcium: 219mg (22%), Iron: 1mg (6%)
Terri says
I have a question. Is there anything to substitute for the green/red pepper? My husband doesn’t like it. Celery?
I like the idea of the salsa instead of Ranch Dressing.
Sarah Hill says
Hi Terri, I think replacing the pepper would be just fine! Celery or even onions might be a good substitute for this recipe!
Shirley Palmer says
Way too salty. You need to eliminate the salt. I wanted them for a large group so I doubled the ingredients and baked 30 wontons. I filled the 30 wontons and still had about half of the filling left. It fills many more than the instructions say.
Sarah Hill says
I haven’t heard this one yet so wanted to make sure it was 1 tsp used versus 1 tbsp of salt used? The recipe does make extra filling it seems!
Paul Murphy says
A very tasty recipe, but a poorly written recipe. You bake the wontons in step 1 and preheat the oven in step 2?? Then after pre-baking the wontons, you remove wontons to a cookie sheet for filling and baking. Yet your pictures show the wontons back in the muffin tins for filling and baking? T, too used red peppers in place of green and added red pepper flakes, to suit taste as well.
Courtney says
We will get that fixed. Sorry for the confusion.
Donna says
These are delicious and easy! I made for a 4 person group and have a lot of leftover sausage mixture after making 12. Has anyone frozen leftover sausage mixture? How was it when you thawed it? Wondering if the ranch dressing holds up in the freezer?
Courtney says
Don’t freeze already cooked wontons. Instead, refrigerate and consume them within 1-2 days. You can, however, freeze assembled but uncooked Sausage Wontons in an airtight container for 1-2 weeks. Bake thawed wontons in a muffin tin instead of on a baking sheet to hold their shape.
Debi says
For a gluten free version can you use rice paper and cut into 3” squares?
Courtney says
I have not tried making this recipe gluten free!
Mariana says
Big Hit! Had some filling left over and added eggs for breakfast muffins the next morning. I did use tri-colored bell peppers too.
Courtney says
Yum! Thanks for sharing!
Delores Sketo says
Quick and easy and GOOD
Courtney says
Thanks for letting us know you enjoyed this recipe! 🙂
April says
What kind of sausage are we talking about? There are many sausages it could be! Italian, breakfast…. ???
Susan says
I have made these before and they are always a hit. I do add black olive slices and use red pepper for added color
Julie says
Can I make the wontons and then the filling, pack them up to head to a family brunch, put them together about 30 minutes later and bake? Would the wontons stay crispy if I didn’t fill them until I was about the bake them? Thanks!
Julie Evink says
Yes just keep the wonton and filling separate, fill and bake when you get there.
Erin says
Where do you get wonton wrappers? Can you order online?
Julie says
You should be able to find them in a big box grocery store like Walmart or Target. Otherwise you can order them online.
Susan says
You can find wonton wrappers in the produce area at most grocery store
Margaret says
Can you make ahead?
Julie says
Reheating them might make the wontons soggy.
Marsha says
I’ve also added black olives and canned green chilies to enhance the tex-mex flavor. The key is to press any wet ingredients between paper towels so they aren’t soggy. Thanks!
Julie says
Perfect! I’m glad you enjoyed this one!