| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
English |
Breakfast, Pork & ham, Sandwiches, Taste of ho |
6 |
Servings |
INGREDIENTS
| 2 |
|
Jalapeno peppers |
| 1 |
lg |
Fresh banana pepper |
| 1/2 |
c |
Sweet red bell pepper; diced |
| 1/2 |
c |
Vidalia or sweet onion; diced |
| 1/2 |
c |
Frozen corn; thawed |
| 1 |
tb |
Fresh cilantro or parsley; chopped |
| 1 |
lb |
Bulk pork sausage |
| 6 |
|
English muffins; split and toasted |
| 6 |
sl |
Colby/Jack cheese |
INSTRUCTIONS
SANDWICH
Remove seeds and membranes from jalapeno and banana peppers if desired (for
a less spicy salsa). Dice peppers and place in a bowl; add remaining salsa
ingredients and mix well. Cover and refrigerate until ready to serve. Form
the sausage into six patties; cook in a skillet over medium heat until meat
is no longer pink. Place each on an English muffin half; top with 1
tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve
remaining salsa on the side. Yield: 6 servings.
NOTES : "These hearty sandwiches are packed with down-home flavor. They're
terrific for breakfast, lunch or a light supper. The pretty corn and
pepper salsa is a garden-fresh topper for the browned sausage patties."
Submitted by Eileen Sullivan, Lady Lake, Florida.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997
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