Yield: 12 servings
Measure | Ingredient |
---|---|
2 \N | 1/2 lb sausage |
2 \N | Onions, chopped |
2 \N | Green peppers, chopped |
16 cups | Milk, divided |
1 cup | All purpose flour |
4 tablespoons | Chopped fresh parsley |
4 teaspoons | Beau monde or salt |
2 teaspoons | Pepper |
4 \N | Eggs, slightly beaten |
4 cans | Cream-style corn(17 oz) |
4 cans | Whole kernel corn(17oz) |
1 cup | Diced pimiento, drained |
Combine sausage, onion and green pepper in very large stock pan. Cook over medium heat until sausage is brown and vegetables are tender; for more crunchy vegetables, add them late into cooking time. Combine 4 cups milk and 1 cup flour, stirring well; stir into sausage mixture, allowing it to thicken. Add parsley, beau monde (or onion salt) and pepper; continue to stir over medium low heat until it gets very thick and bubbly; stir in remaining 12 cups milk. Gradually add a small amount of milk mixture to eggs in bowl. Add egg mixture to stock pot, stirring well. Stir in remaining ingredients; simmer over low heat for 45 minutes to an hour to mix flavors.
Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In ILink Cuisine Conference