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Mini Sausage Party Tarts with Cranberry Mango Compote

Mini Sausage Party Tarts with Cranberry Mango Compote

Savory sausage and creamy cheese baked in little party bites.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine party food
Servings 45 bites


For the Mini Sausage Tarts

  • ½ lb bulk sausage
  • 1 8oz pkg cream cheese, softened
  • 1 egg
  • 4 oz 1 cup shredded sharp white cheddar
  • ¼ cup finely diced onion
  • good pinch kosher salt
  • 3 boxes 15 tarts each, mini fillo tart shells (in the freezer section)
  • garnish: the snipped tips of fresh thyme sprigs

For the Cranberry Mango Compote:

  • 2 cups Cape Cod Select Premium Cranberries
  • 1 ripe mango peeled and seed removed, diced
  • 1 Tbs light brown sugar
  • 3 Tbs red wine
  • 2 tsp fresh thyme leaves
  • tsp ground cinnamon


  • Combine the ingredients for the Cranberry Mango compote in a medium saucepan. Bring to a gentle boil, reduce heat to low, and simmer 15 minutes stirring often. Use a spoon to break up the mango and the cranberries. Remove from the heat and set in the refrigerator to cool completely.
  • Heat oven to 400F.
  • Brown the sausage, breaking up the meat into very small pieces while cooking. Drain fat and set aside to cool.
  • In a bowl, whisk together the cream cheese and egg. Add the sausage, onion, cheese, and salt, and combine.
  • Place the tart shells on a bake sheet. Use a large ziploc bag with a corner snipped to pipe the sausage filling into the shells. Bake at 400F for 11-12 minutes or until just cooked through and very lightly golden. Remove from the oven.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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