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About this recipe:
This is a much healthier version of the old American Indian dish traditionally served with the turkey at Thanksgiving.
2 to 3 slices streaky bacon, sliced into strips
250g chippolata sausages, cut into 1cm slices
2 onions, cut into chunks
2 tins sweetcorn kernels, drained
- Heat some bacon fat in a heavy pan and fry the bacon until crisp.
- Add the sausage pieces and fry until browned and cooked.
- Add the onion and fry until transparent.
- Add the sweet corn and stir until heated through then serve.
You can prepare the dish up to step 3 and then put the corn in on the day you want to serve it and pop it into a moderate oven to heat everything through.
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