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Southern Sausage Skillet Supper

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  • Jamie Rahm
    Southern Sausage Skillet Supper 7-Day Menu Planner Published February 22, 2001 / The Orlando Sentinel Compiled by Susan Nicholson Yield: 6 servings. 1 teaspoon
    Message 1 of 1 , Nov 4, 2001
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      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.
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