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Pigs in a Cornfield - Cowboy Kent Rollins

Servings 6 to 8

Ingredients

  • 1 pound ground breakfast pork sausage
  • ½ pound chorizo
  • 1 red bell pepper chopped
  • 1 jalapeno chopped
  • ½ white onion chopped
  • 1 large egg
  • 1 14.75 ounce can cream corn
  • 2 large mall sleeves Ritz crackers crushed
  • ½ stick butter cut into tablespoons
  • 1 cup cheddar cheese
  • 1 cup chopped green onions for topping

Instructions

  • Preheat the oven to 350 degrees F.
  • Add the sausage and chorizo to a large cast iron skillet over medium heat. Cook until browned, stirring occasionally, about 10 minutes. Stir in the bell pepper, jalapeno and onion and cook for about 5 minutes, stirring occasionally.
  • In a small bowl, whisk the egg and cream corn together. Stir in 1 sleeve of the Ritz crackers.
  • Spread the cracker mixture over the top of the sausage mixture. Place the butter slices evenly on top and bake for about 25 minutes.
  • Remove the dish from the oven and turn the oven temperature to 400 degrees F.
  • Top the dish with the remaining sleeve of Ritz crackers. Cook for about 10 minutes, sprinkle the top evenly with cheese and bake for another 4 to 5 minutes, or until the cheese has melted. Remove from the oven and top green onions. Serve hot.