Tex Mex Sausage Recipes

TEX-MEX FRIED RICE

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 BREAKFAST SAUSAGE CUPS

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.

BBQ TEX-MEX SAUSAGE AND RICE

Steps:

• Prepare rice according to package directions. 1 bag makes about 2 cups.
• Heat olive oil over Medium heat. Add onions and peppers and saute until almost tender (about 5 minutes).
• Brown sausage slices in a large skillet (we used kielbasa) over Med/High heat.
• Add rice, veggies, beans and BBQ sauce to the skillet. Add enough BBQ sauce to make it to your liking. We use about a cup because we like it saucy.
• Cook, stirring occasionally, until heated through (5-7 minutes), taking care to scrape the bottom of the pan so the rice doesn't stick.