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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

1. In a mixing bowl, combine sour cream, lemon pepper seasoning and cumin. Cover and chill until ready to serve.
2. In a medium skillet, cook sausage until brown, stirring frequently and breaking up lumps, over medium-high heat. Drain off extra fat.
3. Combine eggs or substitute with milk, flour, oregano and salt and beat until smooth.
4. Butter or spray four, 4 1/2-inch tart pans with non-stick coating. Divide and add batter, sausage and scallions.
5. Bake uncovered in a 425*F 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.
6. Serve immediately topped with sour cream mixture. Garnish with fresh tomato and diced scallions or chives, as desired.

Makes 4 servings.

Council hint: You can also make this recipe in large muffin tins!

Recipe provided courtesy National Hot Dog And Sausage Council.

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