Corn Pepper Sausage Skillet
|Italian pork sausage/Bulk pork sausage||12 Ounce|
|Chopped pepper||1 Cup (16 tbs) (Green Or Red)|
|Chopped onion||1 Cup (16 tbs)|
|Whole kernel corn/1 package of 16 ounces frozen whole kernel corn, thawed||3 Cup (48 tbs) (Fresh)|
|Garlic salt||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
Crumble sausage into heavy 10-inch skillet or heavy foil pan.
Add green pepper and onion.
Place skillet, on covered grill, over medium-hot briquets about 15 minutes or until meat is browned, stirring once or twice.
Remove from grill; carefully drain off fat.
Stir in corn, garlic salt, pepper, chili powder and cumin; mix well.
Cover skillet with foil.
Grill, on covered grill, over medium-hot coals, 10 minutes longer or until heated through.
Garnish with tomato halves spread with cream cheese; top with parsley sprig.