I don't remember the circumstances under which she gave me the recipes, but both of them have been in heavy use since then. One of the recipes was this Chicken Pot Pie with Biscuit Topping, about which I wrote recently. The other one was this sausage and corn saute. I love this dish because I love sausage, but it has always been a guilty pleasure for me because of that. And the more I try to avoid heavily processed foods, the more I have avoided buying commercial brands of sausage, like the Eckrich smoked sausage that was my favorite for a long, long time. But my changing palate (and, I suspect, a changing formula) has made it more difficult for me to justify using it, even rarely. Somehow, this no longer appeals:
I have been looking for different things to do with this summer's abundance of corn and tomatoes, and this recipe came to mind. I decided it could be lightened up if I found a different kind of sausage to use. The rest of the ingredients are quite healthy, so I figured it should not be too hard to make that one change.
The Apple Market, where I buy the majority of my meat, recently added chicken sausage to their rotation. I had used it before with my Sweet and Sour Cabbage Soup, so I knew it tasted good, and is quite lean compared to the Eckrich sausage.
It worked beautifully. And with fresh corn and tomatoes, the whole dish is lighter and fresher, and much better than the original. A few tablespoons of chopped fresh oregano that my co-worker was generous enough to give me (again!) made it even better.
As it turns out, I have posted this recipe before. But since this version is lighter, fresher, and more healthy, I think it bears re-posting. Here is what I did:
Heat a scant tablespoon of oil in a large skillet over medium-high heat. Add one pound of chicken or turkey sausage (it will need the oil to get started, since it does not have a lot of fat), sliced into 1/2-inch rounds, and let it brown well on both sides.This dish should serve 4. If my experience is any indication, there won't be any leftovers.
While the sausage is browning, cut a large onion in half lengthwise and slice into thin half-rings. Once the sausage is browned (Make sure it is well browned), add the onions and a handful of salt and, lowering the heat if necessary, cook until the onions are soft and translucent.
While the onions are cooking, peel 2 large or 3 medium tomatoes and chop them roughly. You do not have to take out the seeds.
Once the onions are translucent, add the tomatoes and stir well, making sure to pick up any of the brown bits on the bottom of the skillet that were not picked up by the onion. Bring to a boil, then lower the heat and cover.
Cook for 20 minutes. Add 3-1/2 cups of blanched corn and cook until the corn is heated through, about 10 more minutes. Remove from the heat and, if desired, add 3 tablespoons of fresh chopped oregano (or herb of choice) just before serving.