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Mini Sausage Party Tarts with Cranberry Mango Compote

Mini Sausage Party Tarts with Cranberry Mango Compote

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

Ingredients
  

For the Mini Sausage Tarts

  • 1/2 lb bulk sausage
  • 1 8oz pkg cream cheese, softened
  • 1 egg
  • 4 oz 1 cup shredded sharp white cheddar
  • 1/4 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
  • 1/8 tsp ground cinnamon

Instructions
 

  • 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.