Monday, August 31, 2020

Corn and Sausage Saute

I got the recipe for this sautéed corn and sausage dish many many years ago from my coworker at The League of Women Voters in Texas. At the time I used Eckrich smoked sausage and canned corn and it was one of my favorite dishes and I made it all the time. Fast forward to today and I use fresh corn cut off the cob and Sausage Konig onion brats and imported Italian tomatoes and it is worlds away from that earlier version. There is something about bringing corn, tomato, sausage and onion together that amounts to sheer perfection. I will admit to using frozen corn (but never canned!) if I am craving this dish out of season but that doesn’t come close to how good it is when the corn is fresh off of the cob.
Home Cookin v9.81 Chapter: My Recipes
1 lb link sausage
1 large onion, thinly sliced
3 cups fresh corn, prefereably cut from the cob, or frozen
1 28-oz can whole or diced tomatoes
salt and pepper to taste
Chopped chives or green onions for garnish

Slice the sausage into bite-size pieces. Brown on both sides in large skillet over medium-high heat. Add the onions and cook until tender. Reduce the heat and squish the whole tomatoes into the skillet with your hands, then add the liquid (or just add the tomatoes and juice together if using diced tomatoes). Bring to a simmer and cook for twenty minutes.

Add the corn and cook until just heated through. Season with salt and pepper. Garnish with chopped chives or green onions just before serving.


Exported from Home Cookin v9.81

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