Tequila Sausage & Cornmeal Crusted Plantain Tacos

I made some tequila sausages based on Isa’s recipe. They came out really good, I love making these sauages, I have been trying to eat less soy so I keep falling back on thinking I need to make seitan even though what I really need to do is eat more vegetables! The problem is that I love making seitan, it is like a science experiment where you get to taste the results. It always leads me to think, next time I will make this or that but really I need to chill out, eat my greens and stop frying everything. I guess that is the problem with being a good cook, you eat all the time!

Despite my complaining I really liked these tacos. We got a fall harvest of tomatoes (take that North!) and I made a simple tomato salsa with them that was really spicy but perfectly complemented the tacos. I also had a plantain that I covered in cornmeal and pan fried. In another pan I sauteed the sausages with a red onion and then, just for good measure, I threw in some broccoli. Broccoli is really becoming one of my favorite things to add to tacos. It is hard to overcook and it really soaks up whatever you are cooking with in a lovely way while still holding up, unlike most of its leafy green friends.

If you already had the sausage made and the salsa ready to go you could easily make this meal in 10 minutes, just chop the onion, sautee it with the sausage & then the broccoli and meanwhile make the plantains.

Tequila Sausage

1/2 Cup Refried Pinto Beans (or cooked pintos mashed)
2/3 Cup Broth
1/3 Cup Tequila
1 TBSP olive oil
7 cloves of garlic
2 tsp fresh sage
1 heaping tsp fennel seeds, crushed
1/4 tsp cayenne
1 heaping tsp salt
1 1/4 Cup Vital Wheat Gluetan
1/4 cup almond meal
1 tsp red pepper flakes

Prepare steaming apparatus, I use a pot of water with a bamboo steamer sitting on top. Mix the dry ingredients together and the wet ingredients together. After everything is incorporated well add the wet to the dry and knead for a minute or two. Lay a piece of foil on the work area. Place 1/2 cup of the mix in the bottom third in the middle of the foil. Roll up into link and then tie off like a tootsie roll. Place the links in the steamer for 30 minutes and then refridgerate.

Makes 4 links

7 thoughts on “Tequila Sausage & Cornmeal Crusted Plantain Tacos

  1. Pingback: New Year’s To-Cook List « stellatex

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