3 (19 ounce) cans whole kernel corn, drained
1 (10 ounce) package corn muffin mix
1 (16 ounce) can sliced crisp pork sausage
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the entire can of corn but leave about 1/2 teaspoon liquid. Stir everything into one bowl. Roll the strings into crumbs, and fold over into the corn mixture. Sprinkle thoroughly over casserole.
Bake about 2 hours in the preheated oven, until lightly browned.
Remove casserole from oven. Cook the sausage in a large skillet over high heat until evenly brown, about 5 minutes. Drain excess fat, and set aside.