Preheat the grill. Pick over the beans for any stones or other foreign material. Soak the beans overnight and drain. In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the onions and saute for 3 to 5 minutes, or until the onions are wilted. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the sauteed onions. Saute the vegetables for 1 minute. Season with Essence. Add the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hours or until tender. Remove the bay leaf and adjust seasonings if needed. Spoon the Succotash on an over-sized platter. Lay the grilled sausage on top. Garnish with chives.
Yield: 4 to 6 servings