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Sage Corn Cakes with Prosciutto and Chicken Sausages with Hot Peppers

May 14, 2010

Back in the day, before Marc and I were the experienced cooks that we are now, we had a tiny little kitchen in Cambridge with no counter space.  We would literally ask friends if we could come over and cook in their big, spacious kitchens and feed them.  One of the times we did this, we went to my friend Meg’s and cooked up this awesome dish.  We also made this meal the first time that we hosted people at our house.  I’d say it was a rousing success.

Marc and I made a few adjustments to this recipe today, most notably substituting sage for rosemary, and using small breakfast chicken sausages instead of the usual large-size ones.  The sage really didn’t hold up as well as the rosemary does, but that could be because we used less than it called for.  The smaller chicken sausages were great, and weren’t as fatty or filling as all the big ones.

We have plenty of leftovers from this dish — and I can’t wait to have it tomorrow morning for breakfast.  This dish is perfect for any meal, and makes a wonderful brunch entrée.

Sage Corn Cakes with Prosciutto and Chicken Sausages with Hot Peppers

adapted from Rachael Ray 365:  No Repeats

  • 8 chicken sausages, any flavor or brand (I like using the apple sausages)
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 1 8 1/2-oz. box Jiffy corn muffin mix
  • 1 egg
  • 3/4 c. milk
  • 2 – 3 tbsp. finely chopped fresh rosemary
  • 4 slices prosciutto, chopped
  • 2 large cubanelle peppers (yeahhhh, we used Hungarian wax peppers and they were *much* hotter … and then I touched the inside of my ear after slicing the pepper — yikes, my ear was burning!)
  • Coarse salt
  • Honey
  1. Preheat a griddle or non-stick skillet over medium heat.
  2. Prick the sausages with a fork and place in a large skillet, then add 1/2″ – 1″ of water to the pan.  Add the olive oil to the pan and bring water to a boil, then reduce the heat to medium.  Let the sausages cook until the liquid evaporates, about 10 minutes.
  3. Meanwhile, melt 2 tbsp. of butter in the microwave on high for 15 seconds, in a medium bowl.  Combine the muffin mix with the egg, melted butter, milk, sage, prosciutto, and a few grinds of black pepper.  Rub the griddle with the remaining butter to coat the cooking surface (or, just spray with Pam, which is what we did).  Form 4 small pancakes, 2 – 3 inches in diameter and cook until golden on each side, then repeat with the remaining mixture (creating 8 cakes)
  4. When the water in the sausages has evaporated, move the sausages off to one side of the pan to allow the casings to crisp and brown.  Add the peppers to the other side of the pan and let them cook until just tender.  Season with salt and pepper
  5. Serve the sausages and peppers alongside the corn cakes.  Drizzle the cakes with honey.

Serves 4

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