Ingredients:
1 (16 ounce) package Premio Sweet Italian Sausage Meat
2 tablespoons white miso
1 tablespoon low sodium soy sauce
3 quarts water
2 cups shelled edamame
1/2 cup diced red onion
1 clove garlic, minced
2 cups fresh white sweet corn kernels
1 tablespoon finely chopped fresh mint
Garnish: Sprigs of fresh mint
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Rising Sun Sausage Succotash:
1. In a small bowl, combine butter, miso, and soy sauce. Set aside until needed.
2. Bring water to boil in a large Dutch oven or saucepan. Add edamame and cook, stirring occasionally, 15 to 20 minutes or until edamame are tender.
3. Meanwhile, in a large cast iron skillet or heavy pan, brown Premio Italian Sausage Meat, onions and garlic over medium-high heat. Remove to bowl and cover to keep warm.
4. Add corn to skillet and cook until slightly browned, about 5 minutes. Reduce heat to low.
5. Stir in reserved sausage mixture, cooked edamame and miso-butter mixture; stir to thoroughly coat. Remove from heat and stir in mint . Place mixture on large serving platter. Garnish with fresh mint sprigs.
SERVINGS: 6-8
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