Tex Mex Sausage Plait Recipes

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TEX-MEX SAUSAGE PLAIT



Tex-Mex sausage plait image

The classic picnic roll gets a spicy makeover, as pork sausagemeat is flavoured with Mexican chipotle paste, green chillies, lime and coriander

Provided by Good Food team

Categories     Afternoon tea

Time 55m

Number Of Ingredients 11

450g sausagemeat
1 heaped tbsp chipotle paste
1 green chilli , finely chopped
4 spring onions , roughly chopped
small pack coriander , roughly chopped
finely grated zest and juice 1 lime
400g can kidney bean , drained and rinsed
375g pack ready-rolled puff pastry
1 egg , beaten
pinch dried oregano (optional)
ketchup and green salad, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6 and pop a baking sheet inside to warm. Mix together the sausagemeat with the chipotle paste, chilli, onions, coriander, lime zest and juice and a little seasoning, before squashing in the kidney beans.
  • Unroll the pastry onto a sheet of baking parchment, longest side towards you, and spread the sausage mixture down the centre of the pastry - it should make a rounded mound about 10cm wide.
  • Measure 1cm out from the filling, then cut the sides of the pastry on a slight diagonal into 1.5cm thick strips. Lift these up and over the sausage filling so that they meet on top. Use the last pieces to wrap up the ends. Brush with the egg and sprinkle on the oregano, if using.
  • Using the baking parchment, carefully lift the sausage plait onto the hot baking sheet and bake for 40 mins until golden and cooked through. Serve with ketchup and a green salad, if you like.

Nutrition Facts : Calories 521 calories, Fat 35 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium

TEX-MEX BREAKFAST SAUSAGE CUPS



Tex-Mex Breakfast Sausage Cups image

OUT OF THIS WORLD DELICIOUS!! Incredible flavor! Quick and easy! Great fix-ahead item for busy people. Freeze, then microwave. Pretty muffin cup to serve overnight guests for breakfast!

Provided by Seasoned Cook

Categories     Breakfast

Time 27m

Yield 5 serving(s)

Number Of Ingredients 6

1 (10 1/4 ounce) Pillsbury Grands refrigerated buttermilk biscuits (5 to a can)
1/2 lb sausage
1 egg
1 teaspoon milk
1/3 cup salsa (mild or hot)
1/2 cup cheddar cheese, shredded

Steps:

  • Fry sausage and crumble.
  • Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top.
  • Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking.
  • Bake in a 350 degree oven for 17 minutes or until done.
  • Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.

Nutrition Facts : Calories 397.9, Fat 25.7, SaturatedFat 9.2, Cholesterol 76.1, Sodium 1183.6, Carbohydrate 27.6, Fiber 0.7, Sugar 4.9, Protein 13.7

OVERNIGHT TEX-MEX EGG BAKE



Overnight Tex-Mex Egg Bake image

Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference

Provided by Bonnie G 2

Categories     Breakfast

Time 1h5m

Yield 1 Casserole, 12 serving(s)

Number Of Ingredients 8

12 ounces bulk spicy pork sausage
5 cups frozen southern style hash brown potatoes, from 32 ounce bag
1 cun 4 . 5 ounces chopped green chili, undrained
3 cups colby monterey jack cheese, shredded (12 ounces)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup salsa

Steps:

  • Spray 13X9 inch glass baking dish with cooking spray.
  • In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
  • Drain on paper towel.
  • Spread frozen potatoes in baking dish.
  • Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
  • In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
  • Pour over potato mixture.
  • Sprinkle with remaining 1 1/2 cups cheese.
  • Cover and refrigerate at least 8 hours, but no longer than 12 hours.
  • Heat oven to 350.
  • Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
  • Let stand 10 minutes,.
  • Cut into squares.
  • Serve with Salsa.

Nutrition Facts : Calories 314.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 144.1, Sodium 592.7, Carbohydrate 14.6, Fiber 1.8, Sugar 1.6, Protein 16.8

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