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<\/p>\nRosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers<\/p>\n
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2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic<\/p>\n
2 C. water, eyeball it<\/p>\n
Extra-virgin olive oil, 2 T., 2 turns of the pan<\/p>\n
2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced<\/p>\n
Salt and pepper<\/p>\n
4 hot red cherry peppers, chopped<\/p>\n
A splash of hot pepper juice<\/p>\n
1 box (8 1\/2 ounces) corn muffin mix (recommended: Jiffy)<\/p>\n
1 egg<\/p>\n
3 T. butter, divided<\/p>\n
3\/4 C. milk<\/p>\n
2 to 3 T. finely chopped fresh rosemary leaves<\/p>\n
4 slices prosciutto, chopped<\/p>\n
1\/2 C. honey<\/p>\n
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Preheat a griddle or nonstick skillet over medium heat.\u00c2\u00a0 Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.\u00c2\u00a0 For the cakes, combine muffin mix with egg and 2 T. of the butter \u00e2\u20ac\u201c heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.\u00c2\u00a0 Serve sausages with peppers on top and the cakes alongside drizzled with honey.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers 2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic 2 C. water, eyeball it Extra-virgin olive oil, 2 T., 2 turns of the pan 2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced Salt and pepper 4 hot red cherry peppers, chopped A splash of hot pepper juice 1 box (8 1\/2 ounces) corn muffin mix (recommended:…<\/p>\n