corn and polish sausage

Name: Corn and Polish Sausage
Yield: 4
Cuisine: Southern
Ingredients: 1 package(s) frozen corn on the cob (cobettes); 32 ounce(s) (2pkgs) polish or smoked sausage (hillshire farms or similar); 1 stick(s) butter or margerine; - salt and pepper to taste

(1 RATING)

36 Pinches

Tracy Joyner

Joplin, MO

Updated on Nov 30, 2012

This is just a great group of good flavors and the crock pot makes it too easy! These are great served with Fried Potatoes and Onions..and sweet tea of course You might also toast up some hot dog buns if you're in that mood.

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method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

1 package frozen corn on the cob (cobettes)
32 ounces (2pkgs) polish or smoked sausage (hillshire farms or similar)
1 stick butter or margerine
- salt and pepper to taste

How To Make corn and polish sausage

Step 1

Pierce the skin of your sausages w/fork or knife to prevent the skin splitting or bursting during cooking. Cut the sausage into pieces similar in size to the corn. ~Or~ if you are in a mood to serve in hot dog buns, cut or leave bun length.

Step 2

Layer ingredients in crockpot 1.butter Salt & Pepper 2.corn 3.sausages DO NOT STIR while cooking
Step 3

Whether you cook this on high or low setting depends on your schedule for the day. I'm home a lot so I like to cook it on High for about 2 hrs then turn to Warm setting, if your crockpot has one, until ready to eat. The corn will take on some of the flavor of the sausage you use as it cooks. STIR WELL before serving
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