Cornbread and sausages

Tonight I'm planning cornbread and spinach-asiago chicken sausages. I had planned to make Eileen Bresslin's vegan cornbread recipe but I ran out of soy milk.

Eileen's recipe:

Preheat oven to 350. These muffins, or cornbread, need to go in a hot oven as soon as they're mixed.

• 1.5 cups yellow cornmeal
• 1/2 cup flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1.5 cups soy milk
• 1 tablespoon apple cider vinegar
• 1/4 cup vegetable oil
• 1/4 teaspoon salt

Mix dry ingredients. In separate bowl, mix wet ingredients. Pour liquid into dry, mix until just combined. Bake 30-40 minutes. Note: You may not need quite that much oil.

I added parsley and flax seed to mine tonight.

Now for the sausage... I decided to try and make a sauce. In the bottom of the pan I started with:

• About 1/4 cup apple juice
• About 1/4 cup chicken broth
• About one teaspoon cornstarch

Whisk as bring to a boil to reduce and thicken. It smelled sweet, so I added:

• About 1/2 teaspoon four color peppercorns
• About 3/4 teaspoon garlic pepper
• About 3/4 teaspoon garlic
• About 1/8 teaspoon curry

After it seriously thickened, I added:

• three spinach asiago chicken sausages, sliced
• about 1 cup French cut green beans, frozen and thawed in the microwave

Then I served with the cornbread, using some of the excess sauce as gravy.

(Note: These are the same sausages I got at the warehouse club a few weeks ago and had in the freezer. We've eaten them in pasta sauce, and as sausage sandwiches, and now this funky recipe.)