Best Sausage And Hominy Recipes

JOLEAN'S HOMINY AND SAUSAGE

Jolean's Hominy and Sausage image

This was one of those staple meals that Mom came up with when funds were low...It's just simple, cheap, comort food and it's the only way my siblings and I would ever eat hominy...I still love it! (NOTE: I add 1 tsp. parsley flakes to it when I season with salt & pepper, but that's not part of the original recipe...AND, I prefer to use Sage flavored sausage.)

Provided by Stacky5

Categories One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground sausage (Maple flavor or Sage flavor, according to your preference)
1/2 onion, finely diced
1/2 tablespoon minced garlic
2 (14 1/2 ounce) cans yellow hominy, drained (or white)
1 tablespoon butter
salt & pepper

Steps:

In a large skillet, brown the sausage and cut into chunks. Remove sausage and drain grease but leave drippings in the pan.
Saute onion and garlic in butter in the same pan with the sausage drippings. Add hominy and cook over medium heat stirring frequently, until heated through. Sprinkle with salt & pepper to taste.
Add sausage back to the skillet for about 5-10 minutes, stirring frequently until heated through.
Serve with big, fluffy biscuits with butter and honey! YUM!
Oh, just a NOTE: My brother and my Dad always mixed in some catsup with theirs -- I used to put some on the side and dip the sausage into it -- Mom didn't care much for that when we added catsup, though! LOL!

SAUSAGE, HOMINY AND EGG BRUNCH

Sausage, Hominy and Egg Brunch image

This casserole spotlights hominy, which is a basic ingredient in Southern cooking. It's especially nice to serve on cold winter days for a hearty brunch or supper.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk spicy pork sausage
6 hard-boiled large eggs, sliced
2 cans (15-1/2 ounces each) yellow hominy, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/4 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
1 cup soft bread crumbs
3 tablespoons butter, melted

Steps:

In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325° for 30-35 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 391 calories, Fat 30g fat (15g saturated fat), Cholesterol 228mg cholesterol, Sodium 954mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

SAUSAGE AND HOMINY

Sausage and Hominy image

Number Of Ingredients 6

Ingredients

1 1/2 pounds pork sausages (6 links)
1 teaspoon butter
1 medium onion, chopped
1 medium green pepper, cored, seeded, chopped
3 cups cooked hominy * or well-drained canned hominy
salt and pepper to taste

Steps:

1. Pierce sausages with a fork several times. Place in a skillet and cover with water. Bring to a boil over high heat. Reduce heat to medium, cover, and cook for 15 minutes. Drain. 2. Heat the sausages uncovered, in a skillet over low heat until skillet is dry. Add the butter, onion, and green pepper. Cook, stirring vegetables and turning sausages until veggies are tender and sausages are browned on all sides, about 5 minutes. Stir in the hominy and season with salt and pepper to taste. Heat until hominy is warmed through. Serve at once.*To cook hominy, combine 1 cup rinsed and sorted hominy, 5 cups water, and 1 teaspoon salt. Soak overnight in the refrigerator. Bring to a boil the next day. Reduce heat, cover, and simmer for 5-6 hours or until tender, adding more water as needed. You may also cook rinsed, sorted hominy in a slow-cooker. Add 5 cups boiling water to the hominy, 1 teaspoon salt, and cook on low for 6-8 hours.

Nutrition Facts : Nutritional Facts Serves