RECIPE: An interesting breakfast dish.
...And very, very good!
I don't usually cook like Paula Deen but every once in a while she comes up with something good and different and this one is that. The cornbread is crisp on the outside and soft inside, the apples crunchy and the sausage salty with sweet syrup making this a carnival of texture and flavor.
Piggy Pudding (I don't really care for the name!)
14 to 16 link pork sausages
2 large or 4 small apples (Yellow Delicious or Granny Smith); peel, core and slice
1 (8 1/2 oz.) package yellow cornbread mix
Ingredients to prepare cornbread mix
Sage to garnish and maple syrup for serving
Preheat oven to 400Â°. Cut sausage links into bite-size pieces and pierce with a fork to let the fat out as they cook. Brown sausage links in a skillet until no longer pink; drain well on paper towels and lay in a single layer in the bottom of an 8-inch baking dish. Arrange apples on top of sausages. Prepare cornbread according to directions on the box and pour over all. Sprinkle with finely minced sage for garnish. Bake 20 to 25 minutes until cornbread is golden and cooked through.
*Recipe from Paula Deen. Her recipe called for an oven temperature of 450Â° and bake 30 minutes in an ungreased pan (cornbread was getting too brown on top and still soggy in the middle). She also left the sausages whole and used tart apples such as Granny Smith. Garnished with sage after baking.