Regular Premium Pork Sausage

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Sausage, Mushroom, and Cranberry Tart

Bake eggs, cheese, mushrooms, cranberries and Jimmy Dean® Pork Sausage in a fluted tart pan for a dinner as delicious as it looks!


  • 1 package Regular Premium Pork Sausage, 12 ounces

  • 1 refrigerated pie crust

  • 3 tablespoons butter

  • 1 ½ cups sliced fresh button mushrooms

  • 1 ½ cups sliced fresh baby Portobello mushrooms

  • 2 eggs, lightly beaten

  • 1 ½ cups (6 ounces) shredded Gruyere or Swiss cheese

  • ¾ cup dried cranberries, divided

  • ½ cup whipping cream

  • 3 tablespoons minced fresh parsley

  • 2 green onions, thinly sliced


  1. Preheat oven to 450°F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375°F.

  2. Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently. Remove from skillet; set aside.

  3. Melt butter in same skillet. Add mushrooms; cook 5 min. or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, ½ cup cranberries, cream, parsley and sausage mixture; mix well. Pour into tart shell.

  4. Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.

  5. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.