Delicious Piemonte Sausage Chorizo Mexicano Enchiladas
Total Prep: 1 hour, 45 mins
Yield: 6 servings
⦁ 3/4 pound potatoes, cut in half
⦁ 1t salt, divided
⦁ 1 tablespoon olive oil
⦁ 1 onion, sliced into 1/4″ rings
⦁ 1 t ground cumin
⦁ 1/2 t dried oregano
⦁ 1 pound fresh Piemonte Chorizo Mexicano sausage, casings removed & crumbled
⦁ 1 28-ounce can red enchilada sauce
⦁ 12 corn tortillas
⦁ 8 ounces shredded cheddar cheese
⦁ 1 tomato, chopped
⦁ 1 handful of cilantro, stems removed
⦁ 2 green onions, sliced
⦁ 1/2 cup sour cream
⦁ Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Dice into 1/3″ cubes. Set aside.
⦁ In a skillet, heat 1 T olive oil and saute onions with 1/2 t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.
⦁ Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm
⦁ Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.
⦁ Now you begin the assembly of the enchiladas. Take one tortilla dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
⦁ Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
⦁ Garnish with chopped tomatoes, cilantro leaves, green onions, sour cream and/or guacamole.
A fresh new year is once again upon us. It’s the time to be thankful for the blessings of the past year and to take stock of all our achievements.
At the same time, the New Year 2018 is a brand new year to start afresh, to start strong, and yet another chance to reach for our dreams.
Best Wishes, Susan and Claude Cole
Owners Susan and ClaudeCole are ready for shoppers to taste Sausages Italian Birra and British Bangers at Common Ground Food Co-op from 9-11 a.m . Dec. 9, 2017!
Unloading the van earlier this week. We purchased two used pieces of equipment at an auction near Milwaukee. An additional vacuum packer and a vacuum tumbler/marinator.
All part of our ramp up so we can begin salumi and charcuterie production. Test/trial runs in December first production to be the second half of January 2018.
We visited Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store near Lake Shabot, ON -just north of Kingston, ON Canada. Mike & Derek shared their expertise and delicious products with us.
Thanks, Gentlemen, our Salumi will be better because of you!
Claude & Susan
Thanksgiving Holiday and Sausage Brunch Scramble using Piemonte Sausage Merguez
For a super healthy breakfast, packed with sweet, savory and spicy flavors.
- 6 large eggs
- 1 tablespoon whole milk
- salt and pepper to taste
- 1 tablespoon olive oil
- 6 oz pre-cooked Merquez sausage
- 1 cup cherry tomatoes halved
- 1 cup baby spinach leaves firmly packed
- 6 basil fresh leaves, chopped
- 1/4 cup Parmesan cheese grated, use to garnish
In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
In a large non-stick skillet over medium heat, warm the olive oil. Add the sausages and brown, until there is no pink. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Softly push the eggs around, letting any uncooked egg begin to cook.
When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.