1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk
In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through.
Makes 6 servings.
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No, I'm not from Wisconsin, this recipe just happens to be one of our family's favorite recipes and it just happens to come from one of those community recipe books that happened to be put together in a Wisconsin community. It's easy and oh, so hearty!
3 comments:
It is so soup season!!!! All of 18* here today. Wish I has some in the crockpot right now. O well tomato and grilled cheese will work for tonight.
Amy, I made this for supper tonight. It will be added to my favorite soup recipes. I have to admit, I didn't have marjoram in my spice cupboard so I used something else but I have it on my grocery list now!
Sounds like a great recipe for someone who makes sausage for a living - I'm anxious to try it!!
"The Pork Lady" - as I'm often called by our customers - like it or not!!
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