Tex Mex Sausage Recipes

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TEX-MEX FRIED RICE



Tex-Mex Fried Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper
4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste
Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped

Steps:

  • Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
  • Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

TEX-MEX SAUSAGE



TEX-MEX SAUSAGE image

Categories     Beef     Breakfast     Low Carb     Quick & Easy     Healthy

Yield 8 Patties

Number Of Ingredients 10

1 egg, slightly beaten
1/4 cup onion, finely chopped
1 large clove garlic, minced
2 tablespoons canned diced green chili peppers
1 tablespoons snipped fresh cilantro
1 tablespoons vinegar
1-1/2 teaspoons chili powder
1/8 teaspoons salt
1/8 teaspoons ground red pepper
1/2 pound lean ground pork or beef

Steps:

  • In a medium mixing bowl, combine the egg, onion, garlic, green chili peppers, cilantro, vinegar, chili powder, salt and ground red pepper. Add the ground pork or beef and mix well. Shape the mixture into eight equal-sized patties. Put a small amount of oil in skillet and preheat over medium heat. Place the patties in the skillet and cook about 12 minutes or until meat is no longer pink and juices run clear. Turn once when patties are about half cooked.

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

TEX-MEX TURKEY SAUSAGE STEW



Tex-Mex Turkey Sausage Stew image

A friend brought this to a potluck and it's been a family favorite ever since. It is easy to make and healthy. You can use mild sausage if you prefer.

Provided by Bulmers expat

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup brown rice
2 cups water
1/4 teaspoon salt
1/2 lb Italian turkey sausage
1/3 cup reduced-sodium fat-free chicken broth
1 green bell pepper
14 1/2 ounces stewed tomatoes
4 1/2 ounces mild green chilies
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup frozen corn kernels

Steps:

  • cut the sausage into 1- inch pieces.
  • cut the bell pepper into 1-inch squares.
  • Put the rice and water in a rice cooker and start.
  • while the rice is cooking spray a large non stick skillet with non stick cooking spray. Add the turkey sausage and cook over medium heat just until lightly browned, about 3 minutes. Add the broth and bell pepper and simmer until the pepper is tender, about 4 minutes.
  • Stir the tomatoes, chilies, cumin, oregano and salt into the skillet. Bring to a boil, reduce to a simmer, and cook until the sausage is cooked through and the sauce is slightly thickened, about 5 minutes. Stir in the corn and cook just until warmed through. Divide the rice among 4 plates, spoon the stew alongside and serve.

Nutrition Facts : Calories 342.2, Fat 7, SaturatedFat 2.3, Cholesterol 30.1, Sodium 1302.8, Carbohydrate 57.6, Fiber 5.1, Sugar 8.8, Protein 15.1

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

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