1 pound pork tongue
1 cup evaporated milk
2 tablespoons white sugar
1 teaspoon salt
1/4 cup vegetable oil
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package frozen chopped spinach, thawed and drained
1 (14.5 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato sauce (optional)
1 egg, beaten
1 teaspoon hot water
3 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place pork tongue and milk in a large resealable plastic bag. Add the amount of salt and 1/4 cup oil to which the pork will be whisked. Let the mixture sit 10 minutes before adding the spinach.
In a mixing bowl, combine the cooked meat, spinach, corn and tomato sauce. Mix well, then pour into a bowl and stir together the corn, tomato sauce mixture and sausage in a large bowl. Sprinkle the corn and tomato sauce mixture over the Cheddar and sausage, making sure that all of them are included.
Bake in a preheated oven for 20 minutes. Uncover the casserole and bake for 15 minutes, or until the cheese is golden brown and bubbly.