Smokedsausageandcornbreadpie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• In a medium bowl, mix corn bread mix, cream style corn and water.
• Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Steps:

• Brown sausage in skillet.
• Drain and put sausage in greased pie pan.
• Pour drained can of corn over sausage.
• Salt and pepper to taste.
• Prepare corn bread mix according to package directions.
• Pour over sausage/corn mixture.
• Bake at 400° for 25-30 minutes, or until corn bread is golden.

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.

Steps:

• Heat oven to 450°F. Spray 13x9-inch pan with cooking spray. In pan, mix sausage, vegetables and soup.
• In medium bowl, stir Bisquick mix, cornmeal, milk, eggs and 1/2 cup of the cheese until blended. Pour over sausage mixture.
• Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown.

Steps:

• Melt 1 tbsp of butter in a small pan and saute the thyme but don't let it burn. Just heat it enough to bring out the flavor and just until the leaves are wilted and soft. Set aside.
• First the dry ingredients: Sift together the cornmeal salt, baking powder, sugar, paprika and flour. Set aside.
• In a mixing bowl, cream the butter and eggs in a mixing bowl using an electric mixer, while simultanously adding in the milk. Once that forms a sauce, using a rubber spatula or wooden spoon, add in the cheddar cheese and fresh thyme folding in gently by hand.
• Pour the entire mixture into a Pyrex baking dish and bake, covered, at 350 for 30 minutes, but check after 20 minutes. It is done when a toothpick stuck into the middle comes out clean.

Steps:

• Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• Remove from heat, stir in Parmesan cheese.

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

Steps:

• Combine smoked sausage, potatoes, onion, bell pepper and water in a large pot.
• Cover and simmer over medium heat 15 to 25 minutes, stirring occasionally, until potatoes are soft.

Steps:

• Preheat oven to 375°F.
• Cook sausage, onion, and garlic in a large skillet over medium heat until meat is browned and crumbled.
• Add tomatoes, chilies, corn, and chili powder and simmer 20 minutes.
• Spoon mixture into an 8-inch baking dish coated with nonstick cooking spray. Set aside.
• Combine cornmeal, flour, baking powder, and salt in a medium bowl, mixing well.
• Combine egg, milk, and oil in a small bowl.
• Add to dry ingredients, stirring just until moistened.
• Spread corn bread mixture over sausage mixture.
• Bake for 30-40 minutes or until golden brown.
• Let cool for 5 minutes. Enjoy!