Remove the casing (outer skin) from your sausages by slicing lengthwise with a knife and peeling it off using your fingers. Add the olive oil to a saute pan and over medium-high heat, brown your sausage while chopping it up using the flat end of a wooden spoon or spatula.

When the sausage is nicely browned, turn down your heat to medium and add the onions allowing them to saute for another 5 minutes. *Make sure the bottom of the pan is NOT dry. You should see the oil. If you need to add another tbsp, do it.

Add your celery, rosemary craisins and salt to the pan and saute for two more minutes.

Turn your heat up to high and add your flour stirring it around so the flour coats all of your ingredients. After a minute, add the chicken stock and stir it up until you get a nice thick filling. The filling should thicken after about 5 minutes. The consistency you want should be STEW-LIKE not soupy! If it is too thick, add more stock. Too soupy? Whisk in another teaspoon or two of flour and let it simmer until it thickens to the right consistency.

Finally, mix in your maple syrup, turn off heat and set aside.

Preheat your oven to 350 degrees F.

Open your canned biscuits and separate each one. (You should have 8.) Cut each into quarters and using the palm of your hand, flatten each quarter as much as you can into rounds. You should end up with 8 x 4 = 32 flattened biscuits. Place each biscuit into a mini muffin tin pressing it into each tin making sure the dough comes all the way up the sides (If not, the filling will fall out!)  Finally, fill each cup with your sausage filling and pack it in nice a firm.

Bake for 12-15 minutes or until your biscuit cups are golden brown. Let cool slightly before serving!