Compliments of Margaret Richardson, Coronado, California
6-8 servings
Product used in this recipe:
INGREDIENTS:
| 4
links | Sausages by Amylu Mango Chicken Sausage with Mild
Jalapeños |
VEGETABLE
MIX:
14-oz can
| Pinto Beans |
| 14-oz can | Black-eyed peas or black beans |
| 11-oz can | Shoepeg corn |
| 4-oz
jar | Pimentos, chopped & rinsed |
| 1 1/2 cups | Celery,
chopped |
| 1/2 med. | Onion, chopped |
MARINADE:
1 cup
| Olive oil |
| 1/2 cup | Apple cider
vinegar |
| 1 cup | Sugar |
DIRECTIONS:
Vegetable
Mix:
- Drain all vegetables.
- Combine in large
bowl or sealable plastic bag.
Marinade:
- Bring all marinade ingredients
to a boil; let cool.
- Mix marinade with
vegetables.
- Cover/seal; refrigerate
overnight.
Next Day:
- Heat sausages, and cut into 1/2"
pieces.
- Toss sausages with marinated vegetables, and serve at
room temperature.
Note: For larger crowds, double the amount
of vegetables and sausage, but use the same amount of marinade.
