Time for grilling, picnics and days at the pool. A perfect time to grill or roast Luganeca Piacenza or Luganeca Monza Piemonte Sausage. Made in a small coil, you can grill the two Luganeca style sausages all at once and cut up for appetizers or a finger food snack.
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.
Big breakfast specials. Piemonte Sausage Colazione Mini-Bulk is perfect for those big vacation breakfasts.
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!
Thanksgiving Holiday, Cranberry-Apple-Pecan Sausage beginning production for the 2017 Holiday Season.
Mela-Mirtillo-Pecan. A hand crafted sausage typical of Northern Italy. Fruit, nut and spices provide a unique flavor and delicious complement to pork. Apple/Cranberry/Pecan is excellent as a stand-alone holiday breakfast alternative or as part of a poultry stuffing.
Product Descriptions: All Natural Pork, Apple, Apple Juice Concentrate, Cranberries, Pecans, Brown Sugar, Salt, Sage, Rosemary in a Natural Hog Casing. (Seasonal: October-February or as a special order, 40 lb. minimum.)