Bologna to Bolognese: Adventures With Food

Food is necessary. Food is fun. Food is an adventure!

My name is Shannon and this is my adventure, my love affair with food.

I hope you'll come along for the ride.

Wednesday, November 26, 2014

Savory Sausage Cranberry Tart

Thanksgiving is just a few days away and if you haven't already made your menu or you need a last minute side to take to a gathering then may I suggest this gem. A rich savory treat, a little goes a long way. This combination of tart cranberries and spicy sausage in a flaky crust is to die for!
I've been making this tart for about 8 years now and I look forward to it every year. Initially I needed a side to take to an office party and I really wanted something with cranberries and I didn't want to take a dessert. I found a recipe for a breakfast tart and adapted it to fit my needs. You may get funny looks the first time you serve this but I promise once you've got them hooked they'll be begging for more.

Savory Sausage Cranberry Tart


1 refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg fresh cranberries divided in half (approximately)
1 pkg ground sausage (I prefer spicy or sage flavored pork sausage)
1 tsp ground sage
1 tsp thyme
1 tsp garlic powder
1-2 onions diced
4 stalks celery diced
2 eggs, lightly beaten
1 pkg (8oz) shredded cheese
½ cup whipping cream

Preheat oven to 375°F.  Cook sausage in large skillet over medium heat until browned, stirring frequently. Reserving some of the fat drain the sausage and remove from skillet; set aside.
In the reserved fat in the same skillet sauté onions, celery and 1/2 the cranberries until soft. Be careful as the cranberries will occasionally pop with the heat. Allow to cool. In a large bowl combine eggs, spices, cheese, onion celery and cranberry mixture, cream and sausage; mix well. Press pie crust into a tart pan and pour in the filling. Top with remaining cranberries. Bake 30 - 45 minutes or until knife inserted in center comes out clean and crust is golden brown. 
Feel free to adjust the spice to taste. Sage can be overwhelming so if you use the sage flavored sausage or are sensitive to that flavor I might cut it in half. Additionally if you don't eat pork, turkey sausage can certainly be substituted but you may need to add some butter or add some additional seasoning to amp up the flavor. I hope this festive favorite finds a place on your holiday table. Happy Thanksgiving!


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