Directions

1. Preheat oven to 375°F. Cut each sausage in 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Heat a large non-stick skillet on medium for 3 minutes. Cook sausages 4 minutes per side or until lightly browned. Remove from pan and keep warm.
2. Add onions to drippings in pan and cook, stirring frequently for 3 minutes or until softened. Increase heat to medium-high and add corn, sugar, cumin and salt. Cook 5 minutes, stirring frequently until corn is hot. Add cream cheese and milk; stir until mixture is smooth and bubbly. Remove from heat and stir in parsley.
3. Open each roll and brush cut sides with butter then sprinkle with garlic powder. Place rolls open face on baking sheet; bake 7-10 minutes or until light brown and crispy.
4. Place cooked sausage on toasted rolls. Top each sausage with a generous ¼ cup of corn mixture. Sprinkle each sandwich with ¼ cup shredded cheese. Return to oven and bake 5 minutes or until cheese is melted.