1 lb. pork sausage
2 med. onions
4 med. potatoes
2 c. cream style corn (whole kernel corn can be used)
2/3 c. tomato juice
Salt & pepper to taste

Shape sausage into 6 flat cakes or use link sausage. Brown on all sides in heavy skillet. Drain, chop onion, slice potatoes thin.

In a greased 1 1/2 quart casserole place a layer of potato, onion and corn. Season. Repeat layers until casserole is full. Top with pork sausage and pour tomato juice over all. Cover and bake in a moderate oven 1 1/2 hours or until potatoes are tender. Serves 6.