Seriously, is there any more awesome aroma than sausage sizzling in a skillet? Such a simple meal made even more delicious outdoors.
Breakfast cornbread
Cornbread for breakfast? Why not? Corn flakes are pretty popular. And if you’re Cajun you can always add a little milk to it to make couche couche!
Servings 6
Equipment
- 1 Dutch oven
Ingredients
- 2 cups yellow cornmeal
- 1-1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups milk
- 1/4 cup butter melted
- 1 lb breakfast sausage
- 1 lg onion finely chopped
- 2 cups grated cheese
- 1 doz eggs
- 1-3 lg jalapño peppers (optional)
Instructions
- Brown the sausage in a Dutch oven. Drain leaving approximately 3 tablespoons of grease.
- Mix cornmeal, flour, baking soda, baking powder, milk, butter, and sausage in the Dutch oven.
- While stirring, beat in eggs, onions and peppers.
- Fold in the cheese.
- Cook at 350ºF until done, approximately 30 min.
- Refer to Dutch Oven Temps for proper amount of coals.
Notes
PRO-TIP: Combine all dry ingredients together and put in a zipper locking bag. Cut up onion and jalapeño and put in separate bag. Shredded cheese can go in a third bag, and sausage in a fourth. Make sure to keep cheese and sausage cold!
There is no additional seasoning called for in this recipe. The sausage should have all the salt you’ll need.
Ingredients
- 1/2 lb smoked sausage 3 red potatoes
- 4 tbs cooking oil
- 1 onion
Instructions
Dice potatoes into 1/2” cubes. Cut onion into thin slices.
Add 3 tablespoons of oil to skillet to coat bottom.
Fry potatoes and onions in oil stirring every so often until potatoes are tender. Diagonally slice sausage 1/4” thick.
Add to potatoes and onions. Add more oil IF NECESSARY to prevent sticking. Cook until potatoes and onions are slightly brown.
Stir in seasoning to taste.
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