A Year-Round Guide to Franklin and Nantahala

Yield: 4 to 6 servings. 2 tablespoons unsalted butter, cold 1 large sweet onion, chopped 2 cloves garlic, crushed ¼ teaspoon ground chili powder or chipotle powder Salt to taste

Madison County Championship Rodeo

Yield: 4 to 6 servings. 2 tablespoons unsalted butter, cold 1 large sweet onion, chopped 2 cloves garlic, crushed ¼ teaspoon ground chili powder or chipotle powder Salt to taste

Rosemary and Goat Cheese Strata

Yield: 4 to 6 servings. 2 tablespoons unsalted butter, cold 1 large sweet onion, chopped 2 cloves garlic, crushed ¼ teaspoon ground chili powder or chipotle powder Salt to taste

Skillet-Fried Sausage & Hominy

Yield: 4 to 6 servings.

2 tablespoons unsalted butter, cold
1 large sweet onion, chopped
2 cloves garlic, crushed
¼ teaspoon ground chili powder or chipotle powder
Salt to taste
1 pound ground sausage, cooked and drained
1 (15½-ounce) can white hominy, drained
¼ cup whole milk
4 large eggs
2 teaspoons fresh cilantro, finely chopped
Pepper to taste
Hot sauce (optional)

In a large sauté pan, melt the butter over medium heat. Add the chopped onions, crushed garlic, chili powder, and salt. Sauté until the onions are soft, about 5 minutes.

Add the cooked sausage and hominy. Stir and cook for another 2 minutes. Stir in the milk and cook until the milk is almost absorbed by the hominy.

Whisk the eggs and add them to the sausage and hominy mixture. Stir and cook on low heat for an additional 3 to 5 minutes. Stir in the cilantro and add additional salt, pepper, and hot sauce if needed.

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This story was published on Jul 14, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.