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6 links (about 1-1/2 pounds) fresh pork sausage
1 teaspoon butter
1 medium onion, chopped
1 medium green pepper, cored, seeded, chopped
3 cups cooked hominy* or well-drained canned hominy
Salt and pepper to taste
Pierce sausages with a fork several times. Place in a skillet and cover with water. Bring to a boil over high heat. Reduce heat to medium, cover, and cook for 15 minutes. Drain. Heat the sausages uncovered, n a skillet over low heat until skillet is dry. Add the butter, onion, and green pepper. Cook, stirring vegetables and turning sausages until veggies are tender and sausages are browned on all sides, about 5 minutes. Stir in the hominy and season with salt and pepper to taste. Heat until hominy is warmed through. Serve at once.
*To cook hominy, combine 1 cup rinsed and sorted hominy, 5 cups water, and 1 teaspoon salt. Soak overnight in the refrigerator. Bring to a boil the next day. Reduce heat, cover, and simmer for 5-6 hours or until tender, adding more water as needed. You may also cook rinsed, sorted hominy in a slow-cooker. Add 5 cups boiling water to the hominy, 1 teaspoon salt, and cook on low for 6-8 hours.