Tex Mex Sausage Plait Food

SAUSAGE PLAIT

Steps:

• Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
• Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
• Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
• Now spoon the filling down the middle of the pastry in a sausage shape - leave a little gap at the top and bottom (about 3cm) (step 4).
• Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side - we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
• Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).

TEX-MEX TURKEY SAUSAGE STEW

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.

TEX-MEX SAUSAGE

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.