Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Ingredients

• 3 tablespoons butter divided
• 4  cherry peppers red hot chopped
• 2 packages chicken sausages such as sun-dried tomato or garlic
• 8.5 ounces corn muffin mix (recommended: Jiffy)
• 1  eggs 
• 2 tablespoons rosemary leaves fresh finely chopped
• 0.5 cup honey 
• 1 tablespoon pepper juice hot
• 0.8 cup milk 
• 2 tablespoons olive oil extra-virgin
• 2 large cubanelle peppers light sweet green italian seeded thinly sliced (long, peppers)
• 4 slices pancetta chopped
• 4 servings salt and pepper 
• 2 cups water 

Equipment

• frying pan
• paper towels
• microwave

Directions

1. Preheat a griddle or nonstick skillet over medium heat.
2. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan.
3. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium.
4. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown.
5. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender.
6. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.
7. For the cakes, combine muffin mix with egg and 2 tablespoons of the butter heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.
8. Serve sausages with peppers on top and the cakes alongside drizzled with honey.