Southern Sausage Skillet Supper
- Southern Sausage Skillet Supper
7-Day Menu Planner
Published February 22, 2001 / The Orlando Sentinel
Compiled by Susan Nicholson
Yield: 6 servings.
1 teaspoon vegetable oil
13- or 14-ounce package reduced-fat sausage, cut into 1/2-inch pieces
2 large green bell peppers, cut into strips
1 large onion, halved and thinly sliced
2 (15-ounce) cans rinsed and drained black-eyed peas
14 1/2-ounce can chopped tomatoes with juice
1 cup self-rising cornmeal mix
1/4 teaspoon cayenne pepper
2/3 cup 2 percent milk
1 lightly beaten egg
1. Heat oven to 400F. Coat 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a skillet over medium-high heat. Add sausage, bell
peppers, onion; cook 10 minutes or until sausage is browned and
vegetables are soft. Add peas, tomatoes. Bring to boil. Reduce heat
to low; simmer 5 minutes. Pour into baking dish.
3. Combine cornmeal mix, cayenne pepper, milk, egg. Pour over sausage
mixture. It will not reach edges. Bake 25-30 minutes.
Nutrition information per serving
Calories350Fat5 gCarbohydrate55 g
Cholesterol59 mgSodium1,329 mgProtein20 g.