Emmett’s Corn and Sausage

Laveina Bearden, F.M.S.

  • 1 lb smoked sausage
  • 2 cans Pride of Illinois white cream style corn

Cut sausage into bite-size pieces. Put into heavy skillet with small amount of water. Cook until done. D o not drain. Add corn and simmer until corn is hot. Serve with corn bread.





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