Skillet Corn with Smoked Sausage Recipe
1 Pound Italian sausage (mild or hot)
2 Tbsp oil
1 Red pepper - cored and diced
1 Onion - peeled and diced
2 Garlic cloves - minced
8 Ears of corn on the cob
3 Tbsp fresh parsley - minced
1 Tsp salt
½ Tsp black pepper
Bradley Flavor Bisquettes
Set the smoker to 275°F using Bradley Flavor Bisquettes of choice.
Place Italian sausages on a smoker rack and smoke until cooked through and the internal temperature reads 165°F.
Remove from smoker and let cool slightly.
Cut the sausages into ½ inch slices.
Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top, cutting the kernels off as you work your way down.
In a large skillet, heat the oil. Add the red pepper, onion, and garlic. Saute, stirring often for about 4-5 minutes.
Add the corn kernels and continue to fry for about 5 minutes.
Stir in the sliced smoked Italian sausages, parsley, salt, and pepper.
Continue to cook for about 7-10 minutes. The corn should be tender and cooked.