16 ounces canned turkey sausage
3 tablespoons vegetable oil
3 medium onions, chopped
1 pound ham hocks
1 (4 ounce) can yellow corn
3 cups cooked baby carrots
3 large carrots, chopped
3 slabs smoked sausage
8 ounces shredded Cheddar cheese
1 pound shredded mozzarella cheese
Place sausage in a large resealable plastic bag. Heat oil in a large skillet over medium heat. Saute sausage for 5 minutes, until well browned. Drain and crumble; set aside.
Heat the olive oil in a large skillet over medium heat. Combine sausage, onion and ham. Slowly cook and stir until sausage is browned and browned, about 5 minutes. Transfer sausage to one large bowl; stir together cinnamon, ginger, mustard, cilantro, white sugar and salt. Spoon sausage mixture into tomato sauce. Cover, and refrigerate 20 minutes.
Slice ham hocks in 1/2 inch slices. Toast the sides of hock through slices in each ham hock. Remove hocks, and set aside.
Stir meat mixture into tomato sauce in the same way it is mixed into sausage.