Sausage and Cranberry-Filled Tarts1 lb. (500 g) Bratwurst or your favorite fresh Pork sausage
1/2 cup (125 ml) chopped leeks
2/3 cup (150 ml) coarsely chopped cranberries*
1/2 tsp. (2 ml) ground allspice
3/4 cup (175 ml) whipping cream
30 2-inch (5 cm) frozen unsweetened tart shells, thawed to package directions
Remove Pork sausage from casings and crumble; sauté over medium heat about seven minutes, until no longer pink. Add leeks, cranberries and allspice; stir and cook until leeks are tender, about 2 minutes. Stir in cream; sauté until mixture thickens, about one minute. Spoon into tart shells; bake in a preheated 400*F ( 200°C) 12 to 14 minutes or until golden. Serve hot. Fresh or frozen cranberries may be used.