1 pound of hot dog for snacking
1 sausage
1/2 cup (scant) of puffed peas
1/2 cup (scant) of cornmeal
2 tablespoons of grated cheese
2 tablespoons of mashed potato (I used some leftover mashed potato from the recipe for this issue's potato ball)
Potato flakes, mayonnaise, mustard, and ketchup to taste
1 pound of hot dog for snacking
1 sausage
1/2 cup (scant) of puffed peas
1/2 cup (scant) of cornmeal
2 tablespoons of grated cheese
2 tablespoons of mashed potato (I used some leftover mashed potato from the recipe for this issue's potato ball)
Potato flakes, mayonnaise, mustard, and ketchup to taste
Cook the sausage according to the manufacturer's instructions
While that's cooking, warm up the hot dog in a low oven
Drain the sausage and cut it in half
Make a layer of mayonnaise and place peas on one half of the hot dog
Continue with cornmeal and grated cheese
Place the sausage and cover with mashed potato
Sprinkle potato flakes and season with ketchup and mustard
Serve hot.
