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Diane Halferty, of Tucson, Arizona received
an Honorable Mention in the 1996 National Sausage Month Award-Winning
Recipes contest.
Sausage Pancake Puff
- 1/4 pound light dairy sour cream
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon ground cumin
1/2 pound ground turkey sausage
2 large eggs or 4 ounces frozen egg substitute
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon dried oregano
2 tablespoons diced scallions
1 cup shredded cheddar or reduced fat cheese
Salt to taste
- In a mixing bowl, combine sour cream,
lemon pepper seasoning and cumin. Cover and chill until ready
to serve.
- In a medium skillet, cook sausage until
brown, stirring frequently and breaking up lumps, over medium-high
heat. Drain off extra fat.
- Combine eggs or substitute with milk,
flour, oregano and salt and beat until smooth.
- Butter or spray four, 4 1/2-inch tart
pans with non-stick coating. Divide and add batter, sausage and
scallions.
- Bake uncovered in a 425°F (220°C)
oven for 10 to 13 minutes until puffed and light brown. Top with
cheese and return pans to oven for one minute or until cheese
melts.
- Serve immediately topped with sour cream
mixture. Garnish with fresh tomato and diced scallions or chives,
as desired.
Makes 4 servings.
Tip: You can also make this recipe in large
muffin tins!
Recipe provided courtesy National Hot Dog
And Sausage Council.
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