Rosemary Corn Cakes with Proscuitto AND Chicken Sausages with Hot and Sweet Peppers

This is really two recipes, but they go so well together that I couldn't bring myself to separate them. The combination of sweet and savory is way too important. My mouth is watering right now just thinking about it. This combination is from The Food Network's Rachael Ray (the last one I have from her, I think). Marsha and I only made it once, but we loved it. Marsha knew how to seduce me with the sweet and savory!

--2 lbs Chicken Sausages
--2 tbsp Olive Oil
--1 box (8 1/2 oz) Corn Muffin Mix
--1 Egg
--3 tbsp Butter, divided
--3/4 cup Milk
--2 to 3 tbsp finely chopped Fresh Rosemary Leaves
--4 slices Prosciutto, chopped (or more than 4!)
--Fresh-ground Black Pepper
--2 large Cubanelle Peppers (long, Italian light green sweet peppers), seeded and thinly sliced (or other sweet pepper)
--4 hot Red Cherry Peppers, chopped
--Salt
--Honey

Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place them in a different pan, Add 1 inch of water and olive oil, then bring to a boil. Reduce the heat to medium and let the sausages cook until the liquid evaporates (about 10 minutes). While they are cooking: Combine muffin mix with egg and 2 tablespoons of the butter. Add the milk, rosemary, prosciutto and pepper, then heat the mixture on high in the microwave for 15 seconds. Melt 1 tablespoon of butter in the hot griddle to coat. Form corn cakes 2-3 inches in diameter and cook them in the griddle until golden on each side. Back to the sausages: Once the water has evaporated, move the sausages off to one side of the pan to allow the casings to crisp and brown. Add the hot and sweet peppers to the other side of the pan, season with salt and pepper, and cook them until soft. Serve the sausages with peppers on top alongside the corn cakes drizzled with honey.