Friday , 26 May 2017

Sausage Mix over Italian Potato Corn Cakes

 

Did everyone have a fantastic Labor Day weekend?  What’d you all do?

And oh my gosh it’s like the heat broke.  I drove by a local pizza place the other day and it said it was 103 degrees, no joke.  Yesterday and today it’s hovering in the 70’s.  I guess summer is officially over; at least if you’re in Ohio.

Sorry for the lack of a post yesterday – I’ll admit it; I went into full on lazy mode.  I didn’t do anything other than work on meal plans.  I had also pre-ordered two kindle books that got delivered and I spent all day reading and really, just not doing anything but laying around.

My husband for his job had to help organize a Labor Day picnic with a 20,000 person attendance where the vice-president, Joe Biden was speaking so he was gone all day and I took full advantage of his absence.

Which means that today I’ve got a million and one things to do, but it was worth it for a day of relaxing.

Anyway, if you’ve been following along with my posts recently, I’ve tried to make this slow cooker meal three separate times and they’ve all failed (not my fault; slow cooker was broken and I’m waiting on my new one).  I was planning on serving it over an Italian Potato Corn Cake and since my CSA included potatoes and corn again this week, I decided to just go ahead and do a simple dish all based on the fact that I wanted to finally make these darned things.

So I kept it simple dinner wise, mixing together some sausage, peppers and mushrooms all with the ultimate goal of being able to make these ‘cakes’ and serve the sausage mix on top.

Italian Sausage over Italian Potato Corn Cakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients

    For the Sausage Mix
  • 8 oz Italian sausage (use sweet or hot depending on preference)
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 bell peppers, diced
  • 8 oz mushrooms, sliced
  • 2 tsp Italian seasoning
  • 1 tsp crushed red pepper
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 cup of your favorite low to no fat pasta sauce
  • ¼ cup mozzarella
  • 1 tsp oil
  • For the Italian Potato Corn Cakes
  • 3 ears of corn, kernels cut off
  • 8 oz potatoes, cooked and mashed
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 1/2 Tbsp cornstarch
  • 1 Tbsp nonfat cream cheese
  • Salt and pepper, to taste
  • 1 Tbsp oil

Preparation

    For the Sausage Mix
  1. Heat 1 tsp oil in a large skillet. Remove sausage from casing and dice into smaller pieces. Cook in oil until browned on outside, remove from pan and set aside.
  2. Sauté onion in drippings for 3 to 4 minutes, or until tender. Add in mushrooms and cook for another 6 minutes or until mushrooms have released most of their liquid and liquid has cooked off. Add in reserved sausage, diced peppers, garlic and Italian seasoning through oregano; cook for another 3 to 4 minutes. Pour in sauce, heat to boiling and reduce heat to a barest simmer to let flavors combine while you work on the potato corn cake.
  3. For the Potato Corn Cake
  4. In a food processor, combine half of corn kernels with garlic powder, onion powder, cornstarch, and cream cheese; process until well blended.
  5. Mix processed corn with remaining whole kernels and mashed potatoes, season with salt and pepper to taste. Form into 4 ‘cakes’.
  6. In a separate large skillet, heat 1 tbsp of oil and fry the cakes for about 3 – 4 minutes on each side, or until each side has formed a nice crust.
  7. Serve cakes with sausage mixture on top. For each serving, sprinkling about 1 Tbsp of mozzarella on top (optional).
http://foodjaunts.com/italian-sausage-italian-potato-corn-cakes/

And that’s it, it’s pretty simple.  As you can see from the photos I put the two dishes in the bowl separately (and I actually should have let me cakes crust more but I got impatient) but that was purely for picture purposes.  As soon as we sat down we immediately mixed it all together.

It’s so tasty.  You get bites of the creamy corn and potatoes along with sausage, mushrooms and peppers.  I loved those cakes. You could definitely customize them for whatever dish you’re making and do an American version or even an Asian inspired one, but they’re perfect as a starchy side that’s not just a grain.

Of course you could easily serve whatever you wanted with the potato corn cakes; I had just been dead set on serving with an Italian slow cooker meal (that I’m going to attempt again once I get my new one) so I kept to the Italian route with the sausage and peppers.

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One comment

  1. Yum! This looks delicious! I’m glad you enjoyed your day yesterday and I just love my kindle! It’s amazing how much cooler it is everywhere…even here in Florida!
    Ann recently posted..Sometimes you gotta have a SANDWICH!My Profile

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