You will not want to wait for Passover to make these amazing, and so original, mini kugels. This dish is packed with flavor, from the sautéed onions to the cooked sweet Italian turkey sausage. Serve with Manischewitz Creamy Horseradish Sauce with Dill as a dipping sauce.
In a 12-inch skillet, pre-heat three tablespoons oil over medium-high heat. Cook chopped onions until lightly browned, stirring occasionally. Add more oil if needed. Remove onions to large bowl.
Grease (3 and 1/2-inch) muffin pans with oil or cooking spray. Remove sausages from casing. Over medium-high heat, cook sausage, stirring to break up large pieces. Cook until sausage is browned and golden, stirring occasionally. Remove to bowl.
When sausage has cooled slightly, add two lightly beaten eggs, one-third of cooked onions and two teaspoons minced garlic; stir to mix well.
Preheat oven to 425 degrees Fahrenheit.
Shred potatoes in food processor. Place shredded potatoes in a colander; rinse under cold running water.
In large bowl combine shredded potatoes; one bag Manischewitz Soup Mix, one and 1/2 bags Matzo Ball Mix, remaining sautéed onions, remaining garlic, five lightly beaten eggs, salt and freshly ground black pepper.
Spoon two tablespoons of potato mixture into each muffin tin. Top with a tablespoon of sausage mixture and two tablespoons potato mixture. Drizzle a few drops of olive oil on top of each muffin. Bake for about 20 minutes, until golden brown.
Remove from oven. Carefully loosen each kugel with a paring knife or small spatula to release it; turn muffin pan onto large flat plate to remove kugels.