Cranberry Sausage Tartlettes

"A delicious holiday appetizer! Very pretty, easy to make and a nice mixture of flavors. Also can be made ahead. I used premade filo dough tartlette shells found in the freezer section of my grocery store. I use chicken sausage to cut down on fat. I also substitute minced onion for the scallions and it works just fine!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by *Parsley* photo by *Parsley*
Ready In:
45 tartelettes




  • Combine cranberries, sugar, and juice in a saucepan.
  • Bring to a boil, simmer until cranberries are soft and some have popped, about 15 minutes.
  • Remove from heat and set aside.
  • Meanwhile, saute sausage - keep breaking it apart into crumbled sausage.
  • Add scallions/onions to sausage for about 1 - 2 minutes.
  • Drain off fat (if you use chicken sausage there won't be any!), stir in cranberry mix.
  • Fill precooked shells.
  • Serve!
  • You can make the filling the day before, just don't fill the shells until just before serving so they don't get soggy (although the filo ones hold up very well!).

Questions & Replies

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  1. Shelly B.
    Do you drain the cranberry liquid?
  2. Toni in Colorado
    Can I just use canned cranberry sauce?
  3. slaydust
    Can this be frozen?
  4. Bgreen155
    Could you use phyllo cups?


  1. *Parsley*
    These are great little appetizers! They are very easy to make and look pretty, too. I made these as written, using the mini phyllo tart shells. They are best when they're kept warm. Thanx for posting this recipe. I'll be making these for one of my Thanksgiving appetizers this year!
  2. moniehock.
    Crowd pleaser. These little sausage tarts went quickly. Folks raved about the little bites. I added cilantro and garlic for an extra pop. Delish! Monie
  3. Maureen S.
    Having this tomorrow. Question; I just cooked up the sausage & the cranberries. I will precook the tartlettes tomorrow, then fill the shells & heat them together. Is this how I'm supposed to do it? In other words these are meant to be served warm, right?


I have been a member of recipezaar and for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
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