 Hey y'all, it's Timmy with Colored Belly Cooks, and today we're making cabbage smoked sausage from a guy in Georgia, cream potatoes, and cornbread. All right, we're gonna take some sweet onion, a little butter, throw in here with my olive oil, and yes, it's preheated, we gotta hurry. This is from Donna, a friend of mine, a viewer sent me a gift, isn't that sweet? And we're gonna chop up this onion and get it in here. Yes, my butter's getting brown, but I think it'll be good. Just make it taste good on it. It is a cast iron wok that I like to use. It is called a bird's hop. It is on my website, and there's other options available as well, if you don't wanna spend the money to get one of these, but this is a really big one, and I really love it when I do cabbage and stuff like that. Because I got a lot of space to work with today. We are making a sausage that I've never bought before. It's called Home Foods. It is from, this says, Food for the Soul, Walter L. Parks, made in the United States out of Stockridge, Georgia. I got this at Publix, and to tell you the truth, during the quarantine, it was hardly any sausage left and for some reason, I didn't even look at the price on this, I just grabbed it. But I thought, well, you know what, a piece from Georgia, and it says, Food for the Soul, it all would be a good bet, right? Let's pop this up, and get it in here, and I spit with our onion, so I'll avoid a little bit of that earth. We're gonna start browning that up. It'll be a good lunch with some cream potatoes. I can make sure my potatoes are boiling. A video, guys, out in the yard today. He's been to Lowe's to get some plants, and he wants to get one of the flower beds, so I got to stick it to myself today, do the stuff. Now it's gonna have plenty of grease in it, like the sausage is getting in there. Yeah, I mean. All right, so I'm gonna get a lid on my potatoes so that they come to a boil faster. This is that new Maxim Cookware I was telling y'all about. It has the steamer pot, and I really like it. So I'll show you how it works real quick while we're making our potatoes. I thought I would whip up some cornbread quick as well, so we're gonna hop over here and do that. We're gonna turn the stove on for 25, the cornbread. Now you can hear when this starts to boil, it starts to whistle. That's when you close the steam button, take it down to the lowest setting around, between about one, if you're electric, or on very low, if you're gas, and then it seals it and cooks it quicker, y'all, than just regular cookware would. I really like it a lot. It's a lot like Saladmaster. To me, it's every bit as good. It's almost identical to it. It has to be made by the same people. It's got the same handles, the same bottom, the same stamp on the bottom, et cetera. And it's less than $300 for a whole set on my website through Amazon. So y'all have fun shopping and enjoy this cookware. All right, I always start out with about a quarter cup of butter and I melt it in a bowl in the microwave and then I come and I finish my cornbread and I'll show you how I do it. I got to use two cups of cornmeal. And this is what Lily Cornmeal makes. I'm gonna put in an egg, buttermilk. And you want it to be pretty wet. You're gonna grease the skillet good with criss-coat. And if you've never tried it, that's why I suggest you try it because a lot of people think you got a preheat skillet. But my cornbread is very crunchy and delicious, just if I do it this way. Then I take, get rid of this, I just won't use it. And then I take a little bit of cornmeal and I sprinkle the skillet with it just like that. Pour it in here and get it in a 425 degree oven until it's nice and brown. By the time it gets done, separate it. Well, this is lunch, actually. Our lunch will be ready. These are the skillet. There's so much oil in this brand. Like I said, I've never bought it before. There's so much oil in it that we're just going to take it. There's so much oil in it. We're just gonna take it out and put it in a pot plate and pour off the excess oil to do our cabbage. It smells really good though, I think. I'm gonna really like the sausage. A lot better than the cheap stuff, I think. No idea what I had in my video on Chris came in to help, thank goodness. We're about to throw some cabbage in the skillet. I'm gonna say just enough to make some slaw with. The rest of it, okay. So don't worry about that. I'm gonna let this simmer in here. I'm gonna go ahead and salt and pepper this. I'm sure the sausage is gonna have a good bit of salt in it. Let's taste some of the sausages, y'all. That's good. Let's go to show it one more time. Home-style foods, smoked sausage out at Stockbridge, Georgia. It says Walter Parks. Delish! It's greasy, I'll tell you that. But it's good. Okay, let's salt and pepper it. Add boiling, because I got all this flavor and this oil. I'm just gonna add a little bit of the oil back in. And then I'm gonna put a little water in here to help simmer it for a minute. By the time I'm putting my potatoes, my cornbread gets done. I'm gonna have to turn this up. I didn't really have it turned up. I didn't want three. So anyway, I'll see y'all in a minute when this starts to cook. Okay, this has started up good. Y'all, I tasted this cabbage with that grease that I put in there and oh my gosh, this is gonna be the best sausage that I have bought. I know I'm gonna like it better than all the rest of them that I've bought so far. So y'all have got to try it. You won't be disappointed. And then just a minute, I'm gonna add, I think we'll just go ahead and do that. We'll go ahead and add our onions and our sausage and mix it up and let it finish cooking with this good flavor in there. Now, if you like a whole lot of flavor, you can put some spices in it, but because I like just the taste of the sausage and onion, I'm not gonna add extra spices because sausage has a lot of spices in it if it's good sausage. If you're buying that old turkey sausage or chicken sausage and some of the other brands that are cheaper, they may not have as good of spices in their sausage, but now this is really tasty and I think it's gonna be good just like it is. So we're gonna just let this cook down some. Just happened to have a real great, it's done. I'm just gonna flip it out right here and stick the thing back in the oven. And I'm gonna let y'all see how crunchy it is, the way we do it. And I don't preheat the skillet, but I still want you to see. I mean, it's got a nice, crunchy top on it. Make sure you flip it out so that it gets crunchier as it gets cooled down some. All right, we're gonna make this a plate. Some good eats today. Now we're gonna get us some cream potatoes. I don't know how I make my cream potatoes. All you gotta do is watch one of my videos about cream potatoes. Some good butter on there. But you gotta have cream potatoes, I think, with cabbage. And of course, a piece of cornbread. This is a good meal to keep us going till supper time. That pretty? I love cream potatoes, cabbage and cornbread. That man knows how to make sausage. That made a big ol' bite, y'all. Thanks for watching Colored Mountain Cooks where we cook like mama did. Bye, y'all, love ya.