Sausage with Hominy and Spinach

  • cathypage Posted: 01/02/09
    Worthy of a Special Occasion

    This has become one of our favorite weeknight winter recipes.

  • Momat32 Posted: 05/11/09
    Worthy of a Special Occasion

    I make this at least once a month. Quick! And so tasty. My family loves it.

  • deannelc Posted: 03/30/11
    Worthy of a Special Occasion

    I really enjoyed the spinach in this meal and the hominy was pretty tasty, too. The sausage, even after cooking for a total of 12 minutes was still pretty raw, but the outside was starting to burn and the kitchen was getting smokey. We ended up having to microwave the sausage so that we could eat it. If I were to cook this again, I might grill the sausage instead or add some water to the pan when cooking the sausage to create more steam/less smoke.

  • ChefLake Posted: 01/20/13
    Worthy of a Special Occasion

    This recipe didn't disappoint! Delicious! I used Johnsonville Italian Sausage with Three Cheeses. They browned up very nice. Next time I'll try Chorizo Sausage. The Hominy was very creamy with the addition of the wine. The Spinach was very good, not too much heat. This will definitely be added to my "Must Make Often" menu.

  • IoneTaylor Posted: 05/17/14
    Worthy of a Special Occasion

    I like the simplicity of this meal; however, it needs some tweaking, in my opinion. I used a nonstick saute pan, which means I didn't get those lovely brown bits to add flavor to the dish, so that may be why I wasn't thrilled with the recipe. My husband said the hominy tasted like burnt corn while I thought the white wine made it too fruity and sweet. I used a cooked Portuguese sausage, because I agree with the other reviewer that it's too easy to end up with raw sausage unless you "boil" the sausage before frying it. The spinach was delicious. I think next time I'll use chicken broth with the hominy.

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