I love gatherings for the holidays. I love the company, the warmth and the food. I confess I love appetizers. 
They are tasty treats and I love having a selection at parties to choose from. Today I’m sharing a fun twist on a holiday favorite at my house. We like a version of this recipe that uses ranch sauce, but his is a fun spicy twist on the recipe. This recipe has some heat to it, but you can eliminate the sriracha to take away the heat. The Johnsonville Summer sausage is full of flavor is the star ingredient of the appetizer. The packages meat can be stored in you pantry – it doesn’t take up any of that premium holiday refrigerator space. You can get more recipes, ideas and even purchase Johnsonville Summer Sausage here. it online here.
For the Recipe you will need:
1 Johnsonville Summer Sausage (original – diced)
1/2 c green bell pepper (diced)
1/2 c red bell pepper (diced)
1/2 c mushroom ( diced)
wonton wraps
Sauce:
1/3 c Colby jack cheese
1/3 c sharp cheddar cheese
1/4 c mustard
1 tsp sriracha sauce (can eliminate to cut heat)
Summer Sausage Sriracha Stars Recipe:
To Start:
In a skillet begin to cook to sausage.
Add the mushrooms and the bell pepper. Saute until vegetables are warm but not over done.
While cooking the meat and vegetables place the wonton wraps into muffin tins cook the shells for 5 minutes in a 400 degree Fahrenheit oven. 
Once the meat and vegetables mixture is ready drain the excess on paper towels.
Mix the sauce mix the cheese, mustard, sriracha.
Add the meat mixture to the sauce and mix well.
Spoon mixture into cups and cook in oven for 5 minutes at 400 degrees Fahrenheit.
Serve hot.
Hostess Tips:
Dice the ingredients, prep the wonton cups, and the sauce the night before to save time on assembly.
Summer sausage is great on a charcuterie board no cooking needed.
Fresh appetizers like this one always taste better than the frozen prefab ones at the store.
Don’t worry about having a huge appetizer selection just two or three options will keep guests happy.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
