Rising Sun Sausage Succotash Recipe

Update Servings
  • 3 tablespoons butter
  • 2 tablespoons white miso
  • 1 tablespoon low sodium soy sauce
  • 3 quarts water
  • 2 cups edamame - shelled
  • 16 ounces Premio Sweet Italian Sausage Meat
  • 1/2 cup red onion - diced
  • 1 clove garlic - minced
  • 2 cups fresh white sweet corn kernels
  • 1 tablespoon fresh mint - finely chopped
  • In a small bowl, combine butter, miso, and soy sauce. Set aside until needed.
  • Bring water to boil in a large Dutch oven or saucepan.
  • Add edamame and cook, stirring occasionally, 15 to 20 minutes or until edamame are tender.
  • Meanwhile, in a large cast iron skillet or heavy pan, brown sausage, onions, and garlic over medium-high heat.
  • Remove to bowl and cover to keep warm.
  • Add corn to skillet and cook until slightly browned, about 5 minutes.
  • Reduce heat to low. Stir in reserved sausage mixture, cooked edamame and miso-butter mixture.
  • Stir to thorougly coat.
  • Remove from heat and stir in mint. Place mixture on large serving platter. Garnish with fresh mint sprigs.
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