1 pound smoked sausage (Eckridge); cut into bite size chunks
1 cups mushrooms; sliced
1 cup broccoli florettes
1 cup cauliflower florettes
1 cup potatoes; cubed (using the canned varity is ok, too)
1 large red onion; chunked
1/3 cup cold water
3 cups chicken broth (vegetable broth if available)
3 cup cornstarch
1 cup shredded cheedar cheese; divided 1/2 & 1/2
1 package corn muffin mix

1 pound smoked sausage (Eckridge); cut into bite size chunks 1 cup s mushrooms; sliced 1 cup broccoli florettes 1 cup cauliflower florettes 1 cup potatoes; cubed (using the canned varity is ok, too) 1 large red onion; chunked 1/3 cup cold water 3 cup s chicken broth (vegetable broth if available) 3 cup cornstarch 1 cup shredded cheedar cheese; divided 1/2 & 1/2 1 package corn muffin mix

Preheat oven to degrees as directed on corn muffin mix.
In a dutch oven, or large cooking vessel, bring the broth to a boil.
Add all the vegetables. Cook for about 5 minutes. In a small bowl, whisk the water & cornstarch until smooth. Whisk into vegetable mixture, slowly. Cook about 2 minutes. Stir in 1/2 cup cheese. Add the sausage. Cook at low heat while preparing corn muffin batter. Add the remaining 1/2 cup of cheese to the corn muffin batter. Spoon the vegetable/meat mixture into a lightly greased baking dish. Drop by spoonfulls onto vegetables. Bake for amount of time as directed on corn muffin package.