Sausage and Corn Bake

You just can't beat a really good pork sausage from a good Butcher. Meaty and moist and full of flavour . . . not fillers. Nom! Nom!



More often than not I quite simply grill them and we have them with gravy mash and peas . . .
Other times I remove them from their casings and make something like Sweet and Sour Meatballs out of them. Oh so scrummy.



Then there's my delicious Hawaiian Sausage Casserole. Which is oh so delicious as well!



If you get a nicely spiced one, they are great in bolognaise sauce and served with pasta or in a lasagne. Sausages are really quite versatile and I always have some in the freezer.



This is another way I like to serve them. The base is a tasty bread and corn stuffing. You just brown the sausages, cut them in half on the diagonal and then nestle them down into that tasty stuffing and bake. (I like to use a meaty butcher's Pork and Leek Sausage. It goes very well with the stuffing flavours.)



Oh my but it is so yummy with gravy spooned over top and fluffy mash on the side. It's a real family pleasing favourite. I do hope you will give it a try! (Note-You can also bake the stuffing on it's own, minus the sausages and have a tasty side dish for beef or poultry.)



*Sausage and Corn Bake*
Serves 4 to 6
Printable Recipe

This is easy to make, delicious and a real family pleaser. I always serve it with gravy and some mashed potatoes. It's a winner.

1 (418g) tin of creamed corn (14 3/4 ounce)
1 (285g) tin of corn niblets, drained (15 1/4 ounce)
4 ounces butter, melted
125ml of water (1/2 cup)
1 TBS chicken boullion powder
1 tsp mixed herbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
salt to taste
6 ounces coarse dried bread crumbs (about 3 cups)
6 good quality meaty sausages

Preheat oven to 180*C/350*F/ gas mark 4. Butter a shallow 1 litre baking dish. Set aside.

Mix all ingredients, except for the sausages in a bowl, mixing them together well. Spread in the prepared baking dish.

Brown the sausages all over in a hot pan. Cut in half and then nestle them into the corn mixture. Bake, uncovered for 30 to 35 minutes until nicely browned.



Baking in The Cottage today, a delicious Chocolate Chunk Pie.