Zesty Italian Sausage Skillet With Sun-Dried Tomato Cornbread

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 lb Italian pork sausage
• 34 cup heavy cream
• 2 (14 1/2 ounce) cansdiced tomatoes seasoned with basil garlic & oregano
• 2 teaspoons dried sage
• 12 teaspoon crushed red pepper flakes
• 1 (6 ounce) packagemarthat white cotton coutry cornbread mix
• 23 cup milk
• 1 egg, beaten
• 12 cup grated parmesan cheese
• 12 cup sun-dried tomato packed in oil, drained
• 1 12 teaspoons italian seasoning
• 6 cups baby lettuce greens
• balsamic dressing, to taste
• 12 cup crumbled gorgonzola (dont' substitute anything else)
• fresh ground pepper

1. Heat oven to 400 degrees.
2. Heat oil in a 10 inch cast iron skillet on medium high.
3. Add onion; cook til softened.
4. Add sausage; cook breaking up with a fork til done.
5. Drain, if needeed.
6. Add cream; simmer 5 minutes.
7. Add tomatoes, sage , and red pepper.
8. Simmer on medium about 10 minutes, or til sauce thickens.
9. In a medium bowl,combine cornbread crust ingredients; mix well.
10. Spread over top of sausage mixture in skillet.
11. bake at 400 degrees for 15-20 minutes or til golden brown.
12. In a bowl, toss greens, and dressing.
13. Cut cornbread crust into 6 wedges.
14. Place each with sausage filling on plate;top with 1/6th of the greens.
15. sprinkle with gorgonzole and fresh pepper.

olive oil, onion, italian pork sausage, heavy cream, tomatoes, sage, red pepper, packagemarthat white cotton coutry cornbread mix, milk, egg, parmesan cheese, tomato, italian seasoning, baby lettuce greens, balsamic dressing, gorgonzola, fresh ground pepper

Taken from www.food.com/recipe/zesty-italian-sausage-skillet-with-sun-dried-tomato-cornbread-343144 (may not work)