Cheesy Smoked Sausage and Corn Skillet Supper

*Cheesy Smoked Sausage and Corn Skillet Supper*
Serves 4

One of those quick and easy skillet meals that uses things most people have in their larders.   Simple and delicious.

1 TBS Olive oil
1 pound smoked sausage, sliced
1 large onion, peeled and diced
2 fat cloves of garlic, peeled and minced
450ml of chicken stock (2 cups)
1 (400g) tin of creamed corn (14 oz tin)
110ml of cream or milk (1/2 cup)
8 ounces of small pasta shapes (I like to use bow ties)
salt and black pepper to taste
1/2 tsp dried thyme
1/2 tsp dried marjoram
180g of grated strong cheddar cheese, divided ( 1 1/2 cups)
a handful of sliced spring onions to garnish, both the white and green parts

Heat the oil in a large skillet  over medium heat.  Add the smoked sausage and brown on both sides.  Scoop out and set aside.  Add the onions.  Cook, stirring frequently, without browning, until softened.   Stir in the garlic.  Cook until the garlic becomes very fragrant.   Return the smoked sausage.   Add the stock, creamed corn and milk or cream.   Season with salt and pepper and add the thyme and marjoram.  Stir in the pasta shapes and bring to the boil.   Reduce to low and simmer over low heat for about 15 minutes, stirring occasionally to prevent sticking, until the pasta has cooked and the sauce has thickened somewhat.  Stir in 2/3 of the cheese to melt.   Scatter the remainder over top and remove from heat.  Cover with a lid and allow the cheese on top to melt.   Scatter the spring onions over top and serve immediately.


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