INGREDIENTS

INSTRUCTIONS

In a large skillet cook the sausage meat over moderately high heat,
stirring and breaking up any larger pieces, until it is cooked  through
and browned.  Transfer meat to a fine sieve, and drain. In the skillet,
cook the  onion and the garlic in the unsalted butter over moderately
low heat  until the onion is softened. Add the mushrooms, and cook the
mixture  over moderate heat, stirring until the liquid  the mushrooms
give off  evaporates. Add the cumin, allspice and the mint and cook the
mixture, stirring, for 2 minutes.  Transfer the mixture to a bowl, add
the sausage meat, the parsley,  cream cheese, and salt and pepper to
taste, and combine the mixture  well. Working quickly to keep the
phyllo from drying out, put 1 sheet  of phyllo on a work surface, brush
lightly with some of the clarified  butter, and sprinkle with 1
tablespoon of the bread crumbs. Lay  another sheet of phyllo on top of
the first sheet and brush lightly  with some of the remaining clarified
butter.  Cut the sheets into thirds lengthwise and into quarters
crosswise to  form 12 squares. Put a rounded teaspoon of the filling in
each  square, gather the corners of the phyllo over the filling, and
twist  the phyllo gently to seal it. Continue to make hors d'oeuvres in
the  same manner with the remaining phyllo, butter, crumbs and filling.
Bake the sausage and mushroom phyllo twists in jelly-roll pans in a
preheated oven at 400 degrees for 10-12 minutes,or until phyllo is
golden brown.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 131
Total Fat: 14.4g
Cholesterol: 45.3mg
Sodium: 553.9mg
Potassium: 376.7mg
Carbohydrates: 32.8g
Fiber: 1.9g
Sugar: 2.7g
Protein: 15.2g