Lucky Pork Skillet Dinner
Chef Bob Overholser
Gold Rush BBQ
1 pound smoked pork sausage, cut in half then slice about ¼ inch
1 whole chopped onion
2 Teaspoons minced garlic
2 15 oz cans of Black-eyed Peas Drained
14 oz Chicken stock
1 10 oz package frozen chopped Greens, thawed and squeezed dry
Hot pepper sauce to taste
1 Cup Corn bread self-rising flour
2 teaspoons sugar
¾ cup Butter milk
¼ cup veg oil
1 Large egg lightly beaten
1 cup Shredded Cheddar cheese
Chopped fresh cilantro as a garnish
Combined sausage, onion, garlic and hot pepper sauce in a large cast iron skillet. Brown sausage and sweat onions, add beans and greens.
Add chicken broth and simmer for about 10 minutes.
Make cornbread batter. Flour, egg, oil, sugar, butter milk and cheese. Pour batter on top of meat and beans etc. around the inside edge only of skillet
Bake at 400 until cornbread is a golden brown about 30 mins. Serve with chopped cilantro.