Wednesday, December 12, 2012
Making Sausage Cornbread
The sausage filling consists of...
1 lb country breakfast sausage (broken up)
1 med onion (diced)
8 - 10 leaves of fresh dried sage (rough chop)
½ tsp cayenne pepper (opt)
½ tsp garlic powder
½ tsp black pepper
Crumble up the sausage and combine with all other ingredients into the saute pan and cook until sausage is done. Drain grease and set aside to cool.
Now for the Cornbread
1 tsp Tony Chachere's Cajun Seasoning
½ tsp baking powder
1 tsp parsley flakes
1 ¼ cups buttermilk
2 tbs oil (I like corn oil)
2 tbs bacon grease
Put bacon grease in a cast iron skillet, and place in a preheated 425º oven for 10 mins. Mix first 4 dry ingredients thoroughly in a bowl with a whisk. Mix next 3 wet ingredients in another bowl or big measuring cup. Combine wet and dry using whisk. Add sausage mixture and combine thoroughly.