Sausage and Corn Pudding

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SERVINGS

8

PREP TIME

10 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

NO

Spice up this classic harvest-season side dish with pieces of savory Jones breakfast sausage links and diced red pepper.

This recipe is made with Jones All Natural Little Links

AN Sausages 12oz NS Paleo1
ingredients
5 eggs
1/4 cup cornstarch
1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can cream-style corn
1/2 cup diced red pepper
1/3 cup milk
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Links
3/4 cup bread crumbs
2 tablespoons olive oil
DIRECTIONS
Preheat oven to 400˚F. Grease a 2-quart casserole dish.

In a large bowl, lightly beat eggs; whisk in corn starch. Stir in corn, cream-style corn, red peppers and milk.

Prepare sausage according to package directions. Cut links into bite-size pieces and stir into corn mixture. Pour into prepared dish.

Bake until set, approximately 45 minutes.

Mix bread crumbs with olive oil; sprinkle on top of casserole. Return to oven until crumbs brown, about 15 minutes.

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Ingredients

5 eggs
1/4 cup cornstarch
1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can cream-style corn
1/2 cup diced red pepper
1/3 cup milk
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Links
3/4 cup bread crumbs
2 tablespoons olive oil

Directions

Preheat oven to 400˚F. Grease a 2-quart casserole dish.

In a large bowl, lightly beat eggs; whisk in corn starch. Stir in corn, cream-style corn, red peppers and milk.

Prepare sausage according to package directions. Cut links into bite-size pieces and stir into corn mixture. Pour into prepared dish.

Bake until set, approximately 45 minutes.

Mix bread crumbs with olive oil; sprinkle on top of casserole. Return to oven until crumbs brown, about 15 minutes.