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Sausage Jumble

Mother always served this dish with coleslaw and homemade biscuits or corn bread. Sometimes I like to use sausage in my meatball or meat loaf recipes.—Patsye Yonce, Ovid, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-6 servings


  • 1 pound bulk pork sausage
  • 1/2 cup chopped onion
  • 2 cups fresh or frozen whole kernel corn, thawed
  • 1 can (28 ounces) chopped tomatoes, undrained
  • 1 cup uncooked instant rice
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup shredded part-skim mozzarella cheese


  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, rice, water, salt and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes or until rice is tender. Sprinkle with cheddar and mozzarella cheese. Cook, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts
3/4 cup: 351 calories, 20g fat (8g saturated fat), 44mg cholesterol, 830mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 14g protein.

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  • acooley1
    Aug 28, 2014

    This makes a heaping helping, but we found it a little bland.

  • robinls58
    Nov 6, 2006

    No comment left