Sausage And Cornbread Cabbage Rolls Food

CORNBREAD SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• In a medium bowl, mix corn bread mix, cream style corn and water.
• Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

SAUSAGE AND CORNBREAD CABBAGE ROLLS

Steps:

• Remove center vein of cabbage leaves, keeping each leaf in one piece.
• Place leaves in a shallow baking dish.
• Cover with vented clear plastic wrap.
• Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.
• Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider.
• Add sausage; mix well.
• Divide meat mixture into two equal protions.
• Place one portion of meat mixture on each cabbage leaf.
• Fold in sides.
• Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.
• Arrange rolls in a shallow baking dish.
• Pour water over rolls.
• Cover with vented clear plastic wrap.
• Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes.
• Transfer rolls to a plate.
• Cover and keep warm.
• For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules.
• Stir in the remaining chopped apple.
• Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.
• Spoon sauce atop cabbage rolls and serve.

SAUSAGE CORNBREAD

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

SAUSAGE CORNBREAD BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
• In a medium skillet, brown the sausage and onion; drain well.
• In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
• Bake for 30 to 40 minutes. Let stand 10 minutes before serving.