Yes. Halloween is over. This is not a trick. But, yes, you read that right, Vienna Sausage*. I admit, as a kid, I was a huge fan of the stuff. It was a treat. But I'll also admit I haven't eaten Vienna Sausage in at least 25 years.
And then I came across this little recipe. Tucked in among all these old papers my mom gave me to go through were some old recipes that were cut out of magazines and pasted to 3x5 cards. There were two cards, one that used real sausage and one that used, yes, those little canned wieners, Vienna Sausage.
So I bit the dust and bought a can. I had to try it just to bring back some of those childhood memories. Since the recipe called for a 4-oz can and they only sold 5-oz, I thought I'd take a taste of one of the sausages before I cooked with them. I remember pork goodness. I got, er, not such pork goodness. Not really a taste I remember. Not really a taste that I'd swoon over. So I didn't populate the entire cornbread with Vienna Sausage slices as requested, I just put them on half.
Interesting taste. Because they were cut so small it didn't really over flavor the cornbread. It gave the cornbread a different taste, but that I honestly can't say I was fond of. If you like Vienna Sausages you'll probably like this. I think next time I'll try the second recipe that requested Italian Hot sausage.
VIENNA SAUSAGE CORNBREAD
1 package cornbread mix
1 4-oz can Vienna Sausages
Heat oven to 400 degrees F. (hot). Prepare mix as directed on package. Pour into baking pan. Cut sausages into 1/4 inch crosswise slices. Scatter over batter. Bake 30 minutes. Cut in squares and serve hot with butter. Serves 4.
Note: I used Jiffy corn muffin mix
Note: I didn't have real milk so I made a mixture of heavy cream and skim milk.
Note: I used the standard Vienna Sausage (as opposed to various flavors).
Note: I used the corn bread (Johnny cake) directions on the side of the Jiffy box.
*the can says Vienna Sausage is made with chicken, beef & pork in chicken broth. Ready to eat plump, delicately seasoned sausages.