Spicy Sausage Tarts: A simple 4 ingredient appetizer filled that tastes like a creamy taco dip, but presented in a much more elegant fashion. Perfect to make-ahead as well. Growing up, my family always had Peppys for breakfast. What are Peppys, you ask? They are mini pumpernickel toasts spread with a mixture of sausage and velveeta cheese and then broiled to perfection. And oh, I love them. They are a childhood memory for me and something to this day, I would not be able to pass up.
However, those little toasts tend to make me sick. I think it has something to do with the amount of velveeta and that the fat rendered from the meat is NOT drained off. So, while I will still snag one (yes, I try to limit myself to just one), while home for the holidays, I will NOT make them at home.
I discovered a party dip a few years back that tasted a lot like my beloved Peppys. But it did not have velveeta and it used turkey sausage. Well, well, well–I was one happy camper. And I am sure I had more than my fair share of the dip at the party.
When I found out how easy this was to make–sausage browned up with rotel and cream cheese, I was blown away. And after playing with a few varieties of sausages, I discovered that a lean organic chicken sausage worked perfectly in the recipe. And instead of serving with chips or pumpernickel toasts, I opted for mini phyllo cups. These cups created the perfect bite size appetizer and even allowed this simple dip to appear somewhat elegant.
I mean seriously–don’t these little guys look cute? It is the perfect way to look classy while secretly stuffing your face full of taco dip 😉
Did I mention these are best to make ahead of time, assemble, and freeze to pull out as needed? A hostess’ (or host’s) dream come true!
Start by browning up your favorite sausage. I used a nitrate and MSG free chicken breakfast sausage, but you can use ANY ground sausage you’d like. Then you add in a can of tomatoes with diced chiles (AKA rotel) and half a block of cream cheese. Scoop into the mini phyllo cups.
I keep them right in the carton that the mini phyllo cups come in and pop in a freezer bag and stick in my freezer. When guests show up, I just pop them into the oven and warm through–making entertaining look effortless.
Spicy Sausage Tarts
- 1 pound nitrate free lean ground sausage (chicken, pork, turkey, etc)
- 1 10 ounce can of diced tomatoes with green chiles drained of excess liquid
- 4 ounces cream cheese
- 2 packages mini phyllo shells or 30 shells
Brown sausage and drain away any excess grease. Add in diced tomatoes and cream cheese and stir until heated through and cream cheese is evenly incorporated into mixture.
Allow sausage mixture to cool slightly and then fill each phyllo cup with 1 tablespoon of the sausage mixture.
At this point either bake at 400 degrees until browned, about 10 minutes, or freeze.
From freezer, place on baking sheet and bake at 400 degrees for 18-20 minutes at 400 degrees, until cooked through and browned.
More Last Minute Holiday Bites:
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
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