Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers Recipe

Name: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken sausages, any flavor or brand, such as sun-dried tomato or garlic; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 3 tablespoons unsalted butter; 1 8 1/2-ounce box Jiffy corn muffin mix; 1 egg; 3/4 cup milk; 2 to 3 tablespoons finely chopped fresh rosemary; 4 slices prosciutto, chopped; Coarse black pepper; 2 large cubanelle peppers (long, light green Italian sweet peppers), seeded and thinly sliced; Coarse salt; 4 hot red cherry peppers from a jar, chopped (reserve the juice); 1/2 cup honey

Servings: persons

8 chicken sausages, any flavor or brand, such as sun-dried tomato or garlic
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
3 tablespoons unsalted butter
1 8 1/2-ounce box Jiffy corn muffin mix
1 egg
3/4 cup milk
2 to 3 tablespoons finely chopped fresh rosemary
4 slices prosciutto, chopped
Coarse black pepper
2 large cubanelle peppers (long, light green Italian sweet peppers), seeded and thinly sliced
Coarse salt
4 hot red cherry peppers from a jar, chopped (reserve the juice)
1/2 cup honey

1
Preheat a griddle or nonstick skillet over medium heat.
2
Prick the sausages with a fork and place in a large skillet, then add 1 inch of water to the pan.
3
Add the EVOO to the pan and bring the water to a boil, then reduce the heat to medium.
4
Let the sausages cook until the liquid evaporates, about 10 minutes.
5
Meanwhile, melt 2 tablespoons of the butter in the microwave on High for 15 seconds.
6
In a medium bowl, combine the muffin mix with the egg, melted butter, milk, rosemary, prosciutto, and a few grinds of black pepper.
7
Rub the griddle with the remaining 1 tablespoon butter nested in a paper towel to lightly coat the cooking surface.
8
Form 4 small cakes, 2 to 3 inches in diameter, and cook until golden on each side, then repeat with the remaining mixture.
9
Check the sausages.
10
When the liquid has evaporated, move the sausages off to one side of the pan to allow the casings to crisp and brown.
11
Add the cubanelle peppers to the other side of the pan and let them cook until just tender.
12
Season with salt and pepper, then add the hot peppers and toss.
13
Douse the pan with a splash of pepper juice just before you serve the peppers.
14
Serve the sausages with the peppers on top and the cakes alongside.
15
Drizzle the cakes with the honey.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 chicken sausages, any flavor or brand, such as sun-dried tomato or garlic, 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 3 tablespoons unsalted butter, 1 8 1/2-ounce box Jiffy corn muffin mix, and more.

Yes, Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

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