8 lg. Spanish onions
1/2 lb. bulk pork sausage
1/2 c. chopped onion
1 c. soft bread crumbs
2 tbsp. chopped parsley
1 (7 oz.) can whole kernel corn, drained
2 tbsp. melted butter
1/2 tsp. paprika

Peel onions, and cut a slice from top. Cook onions in boiling salted water about 12 minutes or until tender but not mushy. Cool; remove center of onions, leaving shells intact. Reserve onion centers for use in other recipes.

Cook sausage until browned, stirring to crumble; drain, reserving pan drippings. Saute 1/2 cup chopped onion in sausage drippings until tender. Combine sausage, sauteed onion, bread crumbs, parsley, and corn. Fill onion shells with sausage mixture. Place in a greased shallow pan.

Combine butter and paprika; brush on onions. Cover and bake at 400 degrees for 15 minutes. Remove cover, and bake an additional 5 minutes. Yield: 8 servings.