Tex-Mex Chorizo Gravy
with Cheesy-Shallot Mash and Broccoli- Milk
- Mustard
- Wheat
- Soy
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
- Triticale
There is nothing average about this sausage gravy and mash combination! An unexpected twist from flavor loaded chorizo sausage is the heart of this meal. Lucious gravy goat the sausage mix which is lightly charred with corn. Draped over a cheddar cheese mash and roasted broccoli, your tastebuds will never be the same!
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Russet Potato
227 g
Broccoli
113 g
Corn Kernels
56 g
Yellow Onion, chopped
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
20 g
Gravy Spice Blend
(Contains: Wheat, Soy May be present: Sesame, Milk, Sulphites, Mustard, Tree nuts, Peanuts)
8 g
Mexican Seasoning
(May be present: Sesame, Milk, Wheat, Sulphites, Soy, Mustard, Tree nuts, Peanuts, Triticale)
1 tbsp
Garlic Puree
(May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, Mustard, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Cut any large broccoli into bite sized pieces.
- Add broccoli, and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine/coat.
- Roast in the middle of the oven until golden-brown, 12-14 min.
- Line a baking sheet with parchment paper.
- Add chorizo, garlic puree and bread crumbs to a large bowl. Season with salt and pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on the prepared baking sheet.
- Bake in the bottom of the oven until golden-brown and cooked through, 10-12 min.**
OR
- Peel and cut onion into 1/4 inch pieces.
- Heat a large non-stick pan on medium-high.
- When hot, add 1 tbsp oil (dbl for 4 ppl), Chorizo sausage, corn, garlic puree and tex mex paste/ mexican chili powder. Cook, breaking u chorizo into smaller pieces, until cooked through, 4-5 min. Transfer to a plate.
- Return pan to heat. Turn heat down to medium.
- Add 1 tbsp butter (dbl for 4 ppl), and onions. Cook stirring often until onions begin to soften and are lightly golden, 3-4 minutes.
- Add Gravy Spice Blend (mexican seasoning/ tex mex paste?). Stir to coat.
- Slowly add 3/4 cup water (dbl for 4 ppl). Cook, stirring regularly until slightly thickened.
- Add chorizo /meatballs back to gravy. Stir to coat.
- Drain and return potatoes to the same pot, off heat. Mash1 tbsp butter (dbl for 4 ppl) into potatoes until creamy.
- Stir in cheddar cheese and half the crispy shallots. Season with salt and pepper to taste.
- Divide mashed potatoes and broccoli between plates.
- Divide chorizo/ meatballs between plates.
- Spoon any remaining sauce in pan over meatballs and mashed potatoes.
- Sprinkle remaining crispy shallots overtop.
