Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Preparation

1. Step 1

   Preheat a griddle or nonstick skillet over medium heat.

   Step 2

   Prick the sausages with a fork and place in a large skillet, then add 1 inch of water to the pan. Add the EVOO to the pan and bring the water to a boil, then reduce the heat to medium. Let the sausages cook until the liquid evaporates, about 10 minutes.

   Step 3

   Meanwhile, melt 2 tablespoons of the butter in the microwave on High for 15 seconds. In a medium bowl, combine the muffin mix with the egg, melted butter, milk, rosemary, prosciutto, and a few grinds of black pepper. Rub the griddle with the remaining 1 tablespoon butter nested in a paper towel to lightly coat the cooking surface. Form 4 small cakes, 2 to 3 inches in diameter, and cook until golden on each side, then repeat with the remaining mixture.

   Step 4

   Check the sausages. When the liquid has evaporated, move the sausages off to one side of the pan to allow the casings to crisp and brown. Add the cubanelle peppers to the other side of the pan and let them cook until just tender. Season with salt and pepper, then add the hot peppers and toss. Douse the pan with a splash of pepper juice just before you serve the peppers.

   Step 5

   Serve the sausages with the peppers on top and the cakes alongside. Drizzle the cakes with the honey.