Let some oil get hot in a saucepan. Squeeze out the sausages so that they form small balls and fry them until they are a little brown. Cut the peppers into pieces (approx. 1.5 x 1.5 cm) and add them. Briefly sauté. Then deglaze the whole thing with the cream, so that everything is covered about halfway with cream.
Put the lid on and simmer for about 10 minutes over a very low heat. The meatballs have to be done.
Then season the cream sauce to taste, most of the time you only need a little bit of pepper. If you want, you can thicken the sauce with a light sauce thickener, I prefer to eat it without.
Add the corn just before serving and heat briefly.
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