Sausage/Leek Tarts

Finger Food
1 lb Pork Sausage
2 Leeks
3/4 cup Heavy Cream
1 Tart Pie Crust
3/4 cup Chicken Broth

*** Brown sausage in skillet until pink is gone. Drain and cut into small pieces. Place in mixing bowl. Prepare leeks by cutting off green tops. Trim root ends and then slice stalks into thin pieces. Combine leeks with chicken broth in a small saucepan. Bring to a boil; simmer 5 min. Add leeks and broth to sausage. Mix in heavy cream. Whirl in blender until there are no large pieces. Place a spoonful of mixture in the Tart Pie Crust Shells (see recipe). Bake for 15 minutes in 350F oven.

NOTE: Tart shells are made in advance using pie crust recipe.

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Cajun Country -- New Iberia, Louisiana