1 tablespoon butter
1 cup milk
3 tablespoons mayonnaise
3 tablespoons brown sugar
2 teaspoons dried minced onion
1 teaspoon dried dill weed
1 teaspoon dried parsley
1 pinch ground black pepper
1 pinch ground nutmeg
1 pinch dried rosemary
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon dried rosemary
1/2 teaspoon dried jalapeno pepper
2 tablespoons olive oil
1 cup fresh water
1/2 cup all-purpose flour
1 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (8 ounce) casseroles.
In a mixing bowl, cream together butter, milk, mayonnaise and brown sugar until smooth. Mix in onion, dill, parsley, pepper, nutmeg, rosemary, sage and salt.
In a mixing bowl, combine flour, flour, nutmeg and olive oil. Stir together. Finally, mix together water, flour, nutmeg, olive oil, and water.
Place the sausage mixture in a large pot over high heat. Brown thoroughly. Remove from heat and add fat. Stir in corn and cheese. Stir gently to mix.
Pour hot water into a large nonstick skillet. Add water to skillet, then add oil and chili sauce. Stir well and add salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
Stir into the soup mixture, and cook, stirring, for about 5 minutes, or until heated through. Serve cold.