Country Sausage and Collard Cups

These rich mini-muffins bring soulful memories to a tailgate or TV football party.  We prefer Conecuh sausage but any smoked pork sausage will work well.  Freeze the extras and reheat for your next party.

  • 1 pound of sausage, cooked and thinly-sliced into quarter inch thick discs
  • 1 ten ounce package of frozen collard greens, cooked, drained, and minced
  • 2 cups of cottage cheese, well-drained
  • 1 1/2 cups of parmesan cheese, freshly grated
  • 1/2 cup of green onion tops, thinly sliced
  • 1/2 cup of Vidalia onions, minced
  • 1 tablespoon of fresh jalapeno, minced
  • 1 tablespoon of white wine vinegar
  • 3 large eggs, beaten
  • Sea salt to taste

Put a sausage disc in each greased mini-muffin cup. Combine the rest of the ingredients thoroughly and spoon into the muffin cups.  Bake at 375 degrees for 25 minutes until brown.  Cool, remove carefully, and serve.  This recipe should produce over three and a half dozen muffins.