Recipe by Better Homes and Gardens
"These can be made the day before a party in 24 to 30 tartlet cups or in 16 individual brioche pans, as shown in the photo."
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bulk pork sausage
finely chopped onion
eggs, slightly beaten
small sage leaves (optional)
These were really unusual and tasty...a great combination of sweet and savory! I didn't have time to make the pastry (though I'm sure it would be even better that way), so I used frozen phyllo mini tart shells. Everyone devoured them at my party.
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