SAUSAGE TREATS

SAUSAGE 'N' CORN

1 pound sausage mea: 1/2 cup yellow cornmeal

3 cups milk 3 eggs, separated

1 teaspoon salt 3/4 cup shredded Cheddar cheese
Fry sausage meat until browned. Drain off fat and save 1 tablespoon. Remove meat from pan.
To the 1 tablespoon fat, add 3 cups milk and 1 teaspoon salt. Heat to the boil. Stir in cornmeal
and cook, stirring for 3 minutes or until thick. Add small amount of hot mixture to well beaten
egg yolks. Return to hot mixture and stir well. Add cooked meat and fold in stiffly beaten egg
whites. Spoon into baking dish. Sprinkle cheese over all. Bake in moderate oven, 350 deg. F.,

for about 40 minutes. Serve immediately. Serves 6.

SAUSAGE BEAN BAKE

5 cups canned baked beans 2 tablespoons vinegar
1 cup well-drained, diced pineapple, 1 teaspoon Worcestershire sauce
optional Dash tabasco
1/4 cup table molasses 1 pound pork sausages

3 tablespoons prepared mustard

Place beans and pineapple in 2 quart baking dish. Combine rest of ingredients, except sausages,
and pour over beans. Stir to blend. Bake in hot oven, 425 deg. F., for 30 minutes. Cook
sausages, turning often, until they are browned. Pour off fat as it accumulates. Place sausages
over beans. Serves 6.

SWEET 'N' SOUR SAUSAGES

1 package brown 'n' serve sausages 1/2 cup brown sugar
1 (16 o0unce) can pineapple chunks 1/2 teaspoon dry mustard
1/4 cup lemon juice 1 tablespoon cornstarch

1/2 cup water

Drain pineapple and combine 1/2 cup pineapple juice, lemon juice, water, sugar, mustard and
cornstarch. Stir and boil to thicken, about 5 minutes. Add pineapple chunks. Brown sausages 3
minutes. Pour sauce over sausages and heat. Serves 4.

Serve with limas or green beans, peas or asparagus and mashed potatoes for dinner.

TOAD - IN - THE - HOLE

1 cup all-purpose flour 1 cup milk
1/2 teaspoon salt 1 pound pork sausages
eggs

Brown sausages and drain off all but 2 tablespoons fat. Combine eggs and milk. Add all at once
to sifted dry ingredients. Beat with rotary egg beater until smooth and light. Pour over sausages
placed in casserole. Bake in hot oven, 400 deg. F., for 30 minutes. Serves 4.

SCOTCH EGGS

7 eggs Browned bread crumbs
1 pound sausage meat

Hard cook 6 eggs. Chill under running water and remove shells. Beat up seventh egg. Divide

the meat into 6 portions. Roll each egg in meat and cover completely. Dip in beaten egg and
roll in browned crumbs. Fry in deep hot fat. Drain. Serve hot with vegetables.

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