2 1/2 lb. smoked sausage (skin on)
6 (15 oz. ea.) cans whole kernel corn, drained
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
3 cups milk
3 tbsp. white pepper

Cut the smoked sausage in 1/4 to 1/2-inch slices. Slowly brown them in a skillet until they begin to caramelize or brown slightly.

Now make a white sauce with butter, flour and milk. Once the butter has melted take it off the heat before you add the flour, white pepper and milk. Add the flour, white pepper and milk. Put it back on the heat and stir constantly until it thickens. After it bubbles remove it from the heat again.

Drain well all the cans of corn. Add the corn to the white sauce and stir.

Once the sausage is ready, put it into the pot with the corn and white sauce. Stir until the sausage and the corn is completely covered with the white sauce. At this point you can put it into a casserole dish and in the oven at 300°F for and hour or so or leave it in the pot on the stove at very low heat until it is warmed through. If the heat is too high it will stick and scorch. Serve this with pineapple to cut the white pepper.

You can use more white pepper or less if you like, but most people have never had creamed corn like this. Guys love it!

Submitted by: Old Farmer