Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Pork sausage meat crumbled
1 Minced small onion
1 Minced garlic clove
1 tb Unsalted butter
1/2 lb Mushroom chopped fine
1/2 ts Ground cumin
1 pn Of allspice
1/2 ts Dried crumbled mint
1/4 c Minced fresh parsley leaves
2 oz Cream cheese softened
16 12 inch sheets phyllo
-stacked between 2 sheets of
-wax
Paper and covered with damp
-dish towel
1/4 c Clarified butter
2 tb Fine fresh bread crumbs

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.

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