Sausage Corn Tart

Recipe Ingredients

2 cups	125g / 4.4oz	Fresh corn kernels
1/2 lb	227g / 8oz	Hot Italian sausage
1 lb	454g / 16oz	Red pepper - diced (small)
1		Green onion - sliced
1		Prepared pie crust
3		Eggs (large)
1 cup	237ml	Milk
1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

In 2-quart saucepan, heat corn and enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 5 minutes until corn is tender. Drain.

Remove casing from sausage. In 10-inch skillet over medium heat, cook sausage until well browned on all sides, stirring to break up sausage. With slotted spoon, remove sausage to plate.

In drippings remaining in skillet, cook red pepper 3 minutes; add green onion and cook 2 minutes longer, stirring occasionally.

Preheat oven to 450 degrees. Line 10-inch fluted tart pan with removable bottom (or use 9-inch pie pan) with prepared pie crust. Bake 10 minutes.

In large bowl, beat eggs, milk, flour, Tabasco pepper sauce, mustard and salt until well blended. Stir in corn, sausage, red pepper and green onion. Pour mixture into prepared pie crust.

Reduce oven temperature to 350 degrees; bake 40 minutes or until knife inserted in center comes out clean.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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