In this recipe, I have used Chinese Sausage. Suitable alternatives are Salami or Chorizo. Similarly, chinese cabbage can be substituted with kale or spinach.
Take a quantity of whole kernel corn (eg. 5lbs) and grind it coarsely in a corn mill. Next, put the corn through a sieve to separate course grit from fine grit.
Refrigerate or freeze the unused ground corn to use for another time.
For the purposes of Sausage Corn Cous Cous, it is the coarse grit which you will need.
Take:
2 cups of coarse corn grit
and wash it 4 or 5 times with fresh water to remove all the starch.
Next put the washed grit in a pyrex bowl and add the following:
2 cups of water
1 cup of chinese sausage, sliced
1 onion, chopped
1 cup of chinese cabbage, chopped
salt and pepper to taste
Place the bowl on a steaming rack within a pot with a fitted lid. Add 4 cups of water to the base of the pot and steam corn cous cous for 1 hour.
Serves 4.
Serve as it is or serve with a stew.