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.

 

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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.

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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/

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