Sausage Corn Tart
Posted on October 25, 2012 by Leslie Blythe No comments
An Iconic Classic Sauce
Tabasco is a hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt. It has a hot, spicy flavor. Tabasco sauce was first produced in 1868 by Edmund McIlhenny, a Maryland-born former banker who had moved to Louisiana around 1840. Initially McIlhenny used discarded cologne bottles to distribute his sauce to family and friends, and in 1868 when he started to sell to the public he ordered thousands of new “cologne bottles” from a New Orleans glassworks.
Until recently, all Tabasco peppers were grown on Avery Island. While a small portion of the crop is still grown there, the bulk is now grown in various locations in Central and South America. More predictable weather and readily available farmland allow a larger year-round supply. This also helps to ensure the availability of peppers in case of severe weather, or other problems, at a particular location. (All seeds are still grown on Avery Island.)
They now have a range of seven different flavors. I found this recipe on their website and intend to try it out this weekend.
Sausage Corn Tart
Serves 6
2 cups fresh or frozen corn kernels
1/2 lb hot Italian sausage
1 small red bell pepper, diced
1 green onion, sliced
Prepared pastry for single-crust pie
3 large eggs
1 cup milk
1/4 cup all-purpose flour
1 tsp Tabasco sauce
1/2 tsp dry mustard
1/2 tsp salt
Place corn in a 2-quart saucepan and cover with water. Bring to a boil; reduce heat to low, cover, and simmer 5 minutes until corn is tender. Drain.
Remove casing from sausage. In a 10-inch skillet over medium heat, cook sausage until well browned on all sides, stirring to break up sausage; remove to a plate with a slotted spoon.
In drippings remaining in skillet, cook bell pepper 3 minutes; add green onion and cook 2 minutes longer, stirring occasionally.
Preheat oven to 450°F. Line a 10-inch fluted tart pan with removable bottom (or use a 9-inch pie pan) with prepared pie crust. Bake 10 minutes.
In a large bowl, beat eggs, milk, flour, Tabasco sauce, mustard, and salt until well blended. Stir in corn, sausage, and red pepper mixture and pour into prepared pie crust.
Reduce oven temperature to 350°F and bake tart 40 minutes or until a knife inserted in center comes out clean.
