sandwiches-and-wraps
Mamas Revved Up Rail Splitters
Ingredients
2 package Hot Smoked Sausage
1/4 cup chopped onion
3 cup frozen whole kernel corn
2 tsp sugar
1/2 tsp ground cumin
1/2 tsp salt
3 oz cream cheese
1/3 cup milk
1 tbsp finely chopped flat leaf parsley
8 8 long Italian style rolls or brat buns
1/4 cup butter or margarine, softened
2 tsp garlic powder
2 cup (8 ounces) shredded Cheddar cheese
Feel the burn with Hillshire Farm® Hot Smoked Sausage mixed with onions, corn and cream cheese for a hot dog recipe with extra bold flavor.
Make it with Hot Smoked Sausage
Directions
- Preheat oven to 375°F. Cut each sausage in 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Heat a large non-stick skillet on medium for 3 minutes. Cook sausages 4 minutes per side or until lightly browned. Remove from pan and keep warm.
- Add onions to drippings in pan and cook, stirring frequently for 3 minutes or until softened. Increase heat to medium-high and add corn, sugar, cumin and salt. Cook 5 minutes, stirring frequently until corn is hot. Add cream cheese and milk; stir until mixture is smooth and bubbly. Remove from heat and stir in parsley.
- Open each roll and brush cut sides with butter then sprinkle with garlic powder. Place rolls open face on baking sheet; bake 7-10 minutes or until light brown and crispy.
- Place cooked sausage on toasted rolls. Top each sausage with a generous ¼ cup of corn mixture. Sprinkle each sandwich with ¼ cup shredded cheese. Return to oven and bake 5 minutes or until cheese is melted.
