Lib'S Cornbread Salad - cooking recipe

Ingredients

8 or 9-inch skillet cornbread, crumbled
1 lb. mild sausage
1/2 c. bread and butter pickles, chopped
1 medium onion, chopped
3 small tomatoes, chopped
1 small green pepper, seeded and chopped
1 c. mayonnaise
2 Tbsp. pickle juice

Preparation

Bake an 8 or 9-inch skillet of cornbread.
When cool, crumble up and reserve 1 cup for the top.
Brown sausage and drain well. Pour boiling water over sausage and drain again.
Chop bread and butter pickles, onion, tomatoes and pepper.
Combine crumbled cornbread, chopped vegetables and sausage.
Toss well.
Add mayonnaise and pickle juice.
Mix well.
Garnish with 1 cup cornbread and chopped peppers.
Store in refrigerator.