Ingredients

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

Directions

  1. Set the smoker to 275°F using Bradley Flavor Bisquettes of choice.
  2. Place Italian sausages on a smoker rack and smoke until cooked through and the internal temperature reads 165°F.
  3. Remove from smoker and let cool slightly.
  4. Cut the sausages into ½ inch slices.
  5. 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.
  6. In a large skillet, heat the oil. Add the red pepper, onion, and garlic. Saute, stirring often for about 4-5 minutes.
  7. Add the corn kernels and continue to fry for about 5 minutes.
  8. Stir in the sliced smoked Italian sausages, parsley, salt, and pepper.
  9. Continue to cook for about 7-10 minutes. The corn should be tender and cooked.
  10. Serve