Jolean's Hominy and Sausage
This was one of those staple meals that Mom came up with when funds were low...It's just simple, cheap, comort food and it's the only way my siblings and I would ever eat hominy...I still love it! (NOTE: I add 1 tsp. parsley flakes to it when I season with salt & pepper, but that's not part of the original recipe...AND, I prefer to use Sage flavored sausage.)
- Ready In:
- 1 lb ground sausage (Maple flavor or Sage flavor, according to your preference)
- 1⁄2 onion, finely diced
- 1⁄2 tablespoon minced garlic
- 2 (14 1/2 ounce) cans yellow hominy, drained (or white)
- 1 tablespoon butter
- salt & pepper
- In a large skillet, brown the sausage and cut into chunks. Remove sausage and drain grease but leave drippings in the pan.
- Saute onion and garlic in butter in the same pan with the sausage drippings. Add hominy and cook over medium heat stirring frequently, until heated through. Sprinkle with salt & pepper to taste.
- Add sausage back to the skillet for about 5-10 minutes, stirring frequently until heated through.
- Serve with big, fluffy biscuits with butter and honey! YUM!
- Oh, just a NOTE: My brother and my Dad always mixed in some catsup with theirs -- I used to put some on the side and dip the sausage into it -- Mom didn't care much for that when we added catsup, though! LOL!
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I love sausage and hominy! My former MIL made it so I do it the same way she did. After frying link sausage, I set them aside and drain the grease. I do not use onion or garlic. I drain and rinse a large can (29 oz.) of yellow hominy, add it to the pan and turn the heat to medium high. Cover the pan and shake it often. The hominy will "pop" like popcorn and if you lift the lid it will actually pop out of the pan. I serve it with a salad and veggie. Thanks Stacky5 for reminding me of a old-timey comfort food. I'm sure the recipe as written would be good, it just wouldn't be the one I remember.