Smoked sausage glazed links turn sweet and caramelized in a hot pan, paired with creamed corn for richness and rice to soak up the pan juices. The sausage cooks quickly and the glaze does half the work for you, making this weeknight dinner come together in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 1330 calories a serving, 34 g protein, 146 g carbohydrate, 69 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 1/2 cups water in a pot with a pinch of salt for rice. While it comes to a boil, heat 1 tablespoon oil in a large skillet over medium-high heat. Slice 8 ounces of sausage links in half lengthwise, then cut each half into 2-inch pieces and add them to the hot pan, cooking cut side down until the glaze caramelizes to brown, about 4 minutes.4 min
2. Stir the sausage pieces, turn cut side up, and cook 2 minutes more until heated through. Pour the sausage and any pan juices onto a plate. Add 3/4 cup rice to the same skillet and toast it in the remaining oil and sausage fat for 2 minutes, stirring often, until the grains are light golden and smell nutty.2 min
3. Pour the boiling water carefully into the rice, stir once, then simmer uncovered for 12 to 15 minutes until the water absorbs and rice is tender. While the rice cooks, mince 2 cloves garlic into a small saucepan. Add 2 tablespoons butter to the pan and cook the garlic over medium heat for 1 minute.12 min
4. Add 1 cup frozen corn kernels and 1/2 cup heavy cream or milk to the garlic, stir, and heat gently until the corn is tender and the cream is warm, about 5 minutes. Season with a pinch each of salt and pepper. When the rice has absorbed the water, gently fold in the sausage pieces and their juices, then serve with the creamed corn on the side or stirred in.5 min

Note Swap the rice for egg noodles if you prefer; cook them while the sausage caramelizes. Leftover creamed corn keeps in the fridge for three days and reheats gently. Serve with a simple green salad or pickled vegetables to cut the richness.