Piggy pudding

Paula Deen

Serves: 4-5

  • 16 link pork sausages
  • 4 to 5 tart apples, peeled, cored and sliced
  • 1   7.5-ounce package corn bread mix (batter prepared according to package directions)
Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all, and bake for about 30 minutes or until corn bread is done. Serve with warm maple syrup.
*Chef’s note: I took a change on this recipe, thinking it would be either super delicious or really gross. It was very yummy! I had it for dinner, using Granny Smith apples (actually only 2) and a sweet corn bread mix, skipping the syrup. You really don’t need any more ingredients, either – everything tastes full of flavor, even with lower-fat sausage like I used. I might make this again for brunch, trying it with the syrup ;)

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