Key IngredientHot Louisiana Smoked Sausage 28oz.AboutCooking Tip: If using jarred romeritos, rinse off brine and drain before use.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientHot Louisiana Smoked Sausage 28oz.
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Ingredients
6 Small Nopales (Cactus Pads), Scraped And Cut Into 1-Inch Pieces 2 Tbsp. Olive Oil 1 Can (29 Ounces) Tomatoes In Puree 2 Cloves Garlic, Finely Chopped 1 Cup Mole 1 Package Farmer John® Louisiana Brand Hot Link Sausage, Cut Into 1 ½ -Inch Thick Slices 1 Pound Baby Red Potatoes 1 Pound Romeritos Or Baby Spinach Leaves, Cleaned And Stems Removed 1 1/2 Cups Chicken Stock
Key IngredientHot Louisiana Smoked Sausage 28oz.
Hot Louisiana Smoked Sausage 28oz.Key IngredientHot Louisiana Smoked Sausage 28oz.Directions
1Cover nopales with salted water in saucepan. Bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until tender. Drain and rinse with cold water several times; set aside.
2Heat oil in stock pot or Dutch oven over medium high heat. Add tomatoes and garlic and cook, stirring occasionally, 10 minutes. Stir in mole until well blended.
3Add hot links, nopales, potatoes, romeritos and stock.
4Bring to a boil; reduce heat and simmer 1 to 2 hours, stirring frequently or until tender.
5Twist on a classic: Turn this classic extra special with the addition of chopped cooked shrimp. Serve with bread such as telera or French bread to mop up all the delicious sauce.
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