Sausage Tart

Baked until golden and flaky, this sausage tart recipe is easy and delicious! Kickstart this fabulous New Year with a drool-worthy breakfast.

Baked until golden and flaky, this sausage tart recipe is easy and delicious! Kickstart this fabulous New Year with a drool-worthy breakfast.

 

Sausage Tart is the perfect way to celebrate the New Year gorgeously on your breakfast table. And it is the perfect way to start the New Year, with the aroma of freshly baked breakfast made by none other than YOU, percolating every corner of your home! Eating out is of course an easy option, but for those who love cooking and baking, the first day of the year is often creative: well, atleast gastronomically. Give your toast or granola a break and try this easy, jaw-dropping hearty breakfast idea. Believe me, it is really easy to make!

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Generally, I prefer to keep the butter level as low as possible in my recipes. I actually try to avoid foods with butter, but once in a blue moon and if used in moderation, I guess it is fine. Especially, when it is the last weekend before the New Year, and you are in mood to make a seriously delicious breakfast for your family.

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Well, it is pretty hard to go wrong with the combination of sausages, white wine and cheese. And phyllo? It is just worth every penny spent. The way each sheet turns out after baking makes me intensely happy…so crisp and flaky…wow, I love those phyllo sheets!

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Sausage Tart

Ingredients:

Phyllo/fillo sheets: 7

Spicy pork sausages: 250 g

Plain chicken sausages: 125 g

Peas: 1 cup

White wine: 1 cup

Balsamic vinegar: ¾ cup

Brown sugar: ¾ tsp

Salt: ¼ tsp

Finely chopped onions: ½ cup

Finely chopped garlic cloves: 5

Finely chopped fresh basil: 10 leaves

Cheddar cheese: 200 g

Extra virgin olive oil: 3 tbsp

Melted butter: for brushing

 

Method:

 

Adding white wine to the onions and reducing it enhances the flavour of the sausages.

Adding white wine to the onions and reducing it enhances the flavour of the sausages.

 

Heat oil in a pan. Add the basil, garlic and then the onions. Sauté for 2 min on medium flame. Add the white wine. Cook until it is reduced to three-fourths.

 

The white wine and balsamic vinegar reduction.

The white wine and balsamic vinegar reduction.

 

Add the balsamic vinegar and cook till the mixture becomes thick.

 

Sausage tart steps by purabi naha 3.jpg

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Add the sausages and the peas. Also add the salt and sugar and mix well. Cook for 5 min on a medium flame.

 

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After the cheese melts, the stuffing is ready.

 

Switch off the gas and add the cheese immediately. Cover with a lid. After 10 min, open the lid and mix the molten cheese evenly with the sausages. This is the stuffing for the sausage tart.

 

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Phyllo sheets are available in gourmet stores. Here, I stacked seven phyllo sheets and glued them to each other by brushing molten butter in between the sheets. Butter is added to make the tart crisp.

 

Brush seven phyllo sheets kept one over the other, with molten butter. The butter should be on one side only. The topmost sheet should face down, with butter on the inside part. Keep these sheets covered with a damp towel to prevent dryness.

 Sausage tart steps by purabi naha 8.jpg

 

Carefully place the stacked sheets into a non-stick rectangular loaf tin. Spoon the entire stuffing inside, as shown in the picture. Aggregate the edges of the sheets in such a way that the stuffing gets covered from the top.

 Sausage tart steps by purabi naha 9.jpg

 

Brush with molten butter and bake in a preheated oven for 25 min at 200ºC, until the tart feels crisp and is browned at the top.

 

Sausage Tart

Sausage Tart

This breakfast recipe is perfect for the New Year. The stuffing is sweet-n-sour and is cooked in a white wine and balsamic vinegar reduction, in which a small amount of brown sugar is added to balance the sourness. Enjoy the tart!

Ingredients

  • Phyllo/fillo sheets: 7
  • Spicy pork sausages: 250 g
  • Plain chicken sausages: 125 g
  • Peas: 1 cup
  • White wine: 1 cup
  • Balsamic vinegar: ¾ cup
  • Brown sugar: ¾ tsp
  • Salt: ¼ tsp
  • Finely chopped onions: ½ cup
  • Finely chopped garlic cloves: 5
  • Finely chopped fresh basil: 10 leaves
  • Cheddar cheese: 200 g
  • Extra virgin olive oil: 3 tbsp
  • Melted butter: for brushing

Instructions

  1. Heat oil in a pan. Add the basil, garlic and then the onions. Sauté for 2 min on medium flame.
  2. Add the white wine. Cook until it is reduced to three-fourths. Add the balsamic vinegar and cook till the mixture becomes thick. Add the sausages and the peas. Also add the salt and sugar and mix well. Cook for 5 min on a medium flame.
  3. Switch off the gas and add the cheese immediately. Cover with a lid. After 10 min, open the lid and mix the molten cheese evenly with the sausages. This is the stuffing for the sausage tart.
  4. Brush seven phyllo sheets kept one over the other, with molten butter. The butter should be on one side only. The topmost sheet should face down, with butter on the inside part. Keep these sheets covered with a damp towel to prevent dryness.
  5. Carefully place the stacked sheets into a non-stick rectangular loaf tin. Spoon the entire stuffing inside, as shown in the picture. Aggregate the edges of the sheets in such a way that the stuffing gets covered from the top.
  6. Brush with molten butter and bake in a preheated oven for 25 min at 200ºC, until the tart feels crisp and is browned at the top.
http://www.cosmopolitancurrymania.com/sausage-tart/

  • http://www.masalaherb.com/ Helene Dsouza

    Purabi I have been looking for ready made phyllo sheets here. Which one do you use? Because let’s just face it, I don’t get time to cook that much during the tourist season and I am fed up of take out food. btw your sausage tart looks scrumptious!

    • Purabi Naha

      I used Antoniou phyllo sheets, Helene. The pack is deep blue in colour and has 28 sheets: slightly expensive. I bought it from HyperCity (Malad, Mumbai). Glad that you liked my sausage tart recipe and pics.

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Helene, I used a brand called “Antoniou”: the pack is deep blue and has 28 phyllo sheets. I got it from HyperCity Mall in Malad, Mumbai. Believe me, it tasted much better than the hefty-price-tagged, fancy savoury bakes that we buy from shops. My family loved it. Happy New Year to you!

      • http://www.masalaherb.com/ Helene Dsouza

        Cool I will keep an eye out for the deep blue packs. I don’t think so they have started to sell those here, otherwise I would have noticed them. Goa is often forgotten… lol Thanks a bunch!

  • Denise@From Brazil To You

    What a pretty savory tart, Purabi! Wishing you a very, very 2014!

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Hey, thanks and same to you as well, Denise! :)

  • ChgoJohn

    This looks amazing, Purabi. I can only imagine how nice it would be to sit at the table and watch as this tart is brought to that table. I can almost hear the crunch of the crispy phyllo as it is cut for serving. Yum!

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Oh, thanks for your appreciation, John. This sausage tart turned out to taste even better than I expected. I made a similar one today, but with cottage cheese (the vegetarian version), and it tasted yum!

  • Kim | a little lunch

    Purabi, your sausage tart looks spectacular — a very tasty way to start the New Year. Wishing you and your family the best in 2014… and a little butter now and then. :) (Me, too!)

  • http://curryandcomfort.blogspot.com/ Curry and Comfort

    Wow!! That is one gorgeous savory sausage tart. I could eat half of that pan. :) Wishing you and your family a happy, healthy and wonderful New Year 2014!!

  • Maureen Shaw

    I was sure I commented on this but it mustn’t have gone through and I didn’t notice. I love this sausage tart – it’s perfect food for me. Not too complicated and delicious.

    Happy New Year!

    • http://www.cosmopolitancurrymania.com/ Purabi Naha

      Thanks for informing me, Mureen and sorry for the inconvenience. I am happy that you loved this tart. Happy New Year! :)

  • Sissi_Withaglass.com

    What an original and creative pie! I have recently been playing quite a lot with filo pastry too and find it magical: crunchy, delicious and so much lighter than the traditional tart pastry. I constantly have at least one package of filo in the fridge now. Happy New Year!

  • AlchemyInTheKitchen

    Lovely simple delicious breakfast (lunch, and dinner). Great recipe, Purabi. Wishing you a delicious 2014.

  • Amelia

    Hi Purabi, I sure love your sausage tart, very inviting and extremely delicious. Yours very well baked. Thanks for sharing your recipe.
    Happy New Year to you and your loved one. Best regards.

  • Juliana

    Wow, I love the look of the sausage tart…the sweet and savory sausage filling and the flaky crust. Beautifully done.
    Happy New Year Purabi :D

  • http://justonecookbook.com/blog/ Nami | Just One Cookbook

    We have some sausages that we need to use in the freezer. Never made tart using them and your recipe inspired me to give it a try! Love savory tarts as much as sweet ones!