Tuesday, January 22, 2013

Book Signing Preview: Southern-Style Creamed Corn and Sausage Recipe

















Have you had a chance to pick up your copy of The Gourmet Food Storage Handbook yet? Written and compiled by Stephanie Petersen, or as our Honeyville followers have come to know her, Chef Tess Bakeresse, this handbook is the perfect guide on how to transform your food storage into delicious, shelf stable meals and recipes that the whole family will enjoy!

In anticipation of her upcoming book signing at our Chandler, AZ store, Chef Tess herself has sent over one of her favorite recipes to give our taste buds a peak of what can be found in this all new cookbook. Here is what the Bakeresse herself had to say about this recipe: "I think the ultimate sweet and savory combination has got to be sausage and corn. The first time I tasted Honeyville Freeze Dried Corn, I was transported by its sweet flavor, in my mind, to my childhood. Dad would grow corn in the family garden, and many times I could be found hiding in the tall stalks, sitting in the dirt, with my cute little girl hands wrapped around a freshly shucked corn cob. I loved that sweet flavor."

Try this recipe for yourself, then stop by our Chandler, AZ store Saturday, Jan. 26th from 3 p.m. to 5 p.m. and get a signed copy from Chef Tess Bakeresse herself!

Southern-Style Creamed Corn and Sausage


In a quart-size jar, combine the following:
1/4 cup Honeyville Powdered Butter
1/2 tsp. Salt
1/2 tsp. Chef Tess Romantic Italian Seasoning
1 Tbsp. Honeyville Granulated Honey
2 Tbsp. Honeyville Yellow Cornmeal
1/2 cup Honeyville Sour Cream Powder
2 Tbsp. Honeyville Dehydrated Green Onions
Fresh Ground Black Pepper
3 cups Honeyville Freeze Dried Corn
1/4 cup Honeyville Freeze Dried Sausage

Directions for Storing:
Shake dry ingredients into the corn and sausage. Top with an oxygen absorber for long term storage (good on the shelf in a cool place for up to 5-7 years). Seal with a new canning lid.

Directions for Cooking:
Remove oxygen absorber and discard. Combine all ingredients in a medium heavy pot. Add 4 cups hot water and stir over medium heat until cooked through and tender, about 20 minutes.


Don't miss out on your chance to get your copy of The Gourmet Food Storage Handbook signed by Chef Tess herself! Here is a schedule of the book signing events at our Honeyville Retail Store locations:


Chandler, AZ - Saturday, Jan. 26th, 3 p.m. - 5 p.m.
Brigham City, UT - Friday, Feb. 1st, 4 p.m. - 6 p.m.
Salt Lake City, UT - Saturday, Feb. 2nd, 4 p.m. - 6 p.m.

2 comments:

Anonymous said...

Sounds good but how many servings is this recipe and what size oxygen absorber should I use?

Cookin' Cousins said...

I spoke with Chef Tess and she said this should serve around 4 and that you could use either a 100 or 300. Either will work with a quart jar.