Pass the Pigs in Corn

Pass the Pigs in Corn recipe from The Canadian Cabin

Trotter and Snouter? 15 points.
Two Leaning Jowlers? 60 points.
Oinker? Back to Zero.

There’s this game Madi and I used to play as kids, Pass the Pigs. You have two pigs, you shake them and toss them and how they land determines the points.

As for the pigs in corn, there’s nothing ‘pretty’ about this dish. Hence why you don’t actually see alot of the dish in the photo (the sausages look like pudgy little fingers!) But it’s a simple hearty winter meal that does a good job.

Pass the Pigs in Corn

wine: Jim Barry’s Three Little Pigs

 recipe from The Canadiana Cookbook

Pass the Pigs in Corn
Prep time
Cook time
Total time
Recipe type: Casserole
  • 1 lb/500g mini sausages
  • 14 oz can of corn
  • milk
  • 2 eggs, lightly beaten
  • 1 small onion, chopped
  • ⅔ cup cracker crumbs (use rice crackers to make it gluten free)
  • 3 tbsp mince parsley
  • ¼ tsp sage or marjoram
  1. Cook the sausages over medium heat, shaking the pan to make sure their golden all over.
  2. Remove from the heat and set aside.
  3. Preheat oven to 175oC (350oF).
  4. Pour the juice from the canned corn into a measuring cup and add enough milk to the juice to make 2 cups.
  5. In a large mixing bowl, pour in the corn/milk juice, the corn niblets, 2 lightly beaten eggs, onion, the cracker crumbs, parsleys and sage.
  6. Mix well and pour into a shallow buttered casserole dish.
  7. Place sausages on top and place in the oven for 35-45 minutes.
Adapted from the Canadiana Cookbook

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