RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2276
| View Recipe |
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| Recipe Name: |
Mini Sausage Tarts |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-02-18
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 18
Each
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Mini Muffin/Tart Pan |
| Suggested Sides: |
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| Comments: |
Heather makes these for herself, but uses no dairy. The non-dairy version is also available in this cookbook.
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Ingredients:
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Directions:
Mix cream cheese and butter on medium speed with a mixer until well blended. Add in 3/4 cup flour and mix on medium until dough comes together and is well blended. Form into a ball and wrap in wax paper. Refrigerate for 1 hour.
Brown sausage, add garlic, herbs, & spices until fully cooked, breaking sausage into smaller pieces. Set aside.
Mix together egg, milk, mustard, and 1 Tbls flour. Stir in sausage until well saturated with the egg mixture.
Line mini muffin tins with the dough. Spoon sausage mixture into dough.
Bake for 20 to 25 min at 375 degrees until golden brown. |
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| Nutrition per Serving: |
| Calories: |
295 |
Total Carbs: |
17.0 |
Net Carbs: |
16.6 |
| Cholesterol: |
79.2 |
Fat: |
18.8 |
Protein: |
14.41 |
| Fiber: |
0.41 |
Sodium: |
570.99 |
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