Smoked sausage served with a relish of roasted corn, red bell pepper, onion and Italian dressing.
- (regular size) Eckrich Smoked Sausage1 pkg(s)
- Frozen whole kernel corn1 - 1/2 cup(s)
- Green onions, thinly sliced3
- Finely chopped red bell pepper1 tbsp.
- Italian dressing2 tbsp.
- Garlic salt1/4 tsp.
Heat large nonstick skillet over medium-high heat. Add corn; cook and stir 3 minutes, or until corn is lightly browned. Remove from skillet; place in medium bowl. Add onions, bell pepper, dressing and garlic salt; mix well.
Heat sausage according to package directions.
Serve sausages topped with the corn mixture.