By Protein
Sonoran Sausage Recipe
Ingredients
- 1 Ea. Aidells® F ully Cooked Smoked Habanero and Green Chile Chicken Sausage Links, 16 Lbs, Frozen
- 1 Ea. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 33Lbs, 5 Slices/Inch, Par-Cooked
- 1 Ea. Bun, Hoagie, Split-Top (Commercially Available)
- 3 Oz. Blend, Fiesta, Roasted, Corn, Black Bean with Peppers, Warm (Commercially Available)
- 1 1/2 Oz Hatch Green Chile Crema (Sub-Recipe)
ALTERNATE PRODUCTS
- Aidells® Fully Cooked Smoked Spicy Mango with Jalapeno Chicken Sausage Links, 4 oz, 64 Links per Case, 16 Lbs, Frozen
- Wright® Naturally Hickory Smoked Bulk Bacon 9 slices per inch
Take your menu to the next level with this take on a Sonoran style sausage wrap featuring Aidells® Fully Cooked Smoked Habanero and Green Chile Chicken Sausage Links and topped with Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon with a creamy hatch chile crema and fiesta style roasted corn and black beans nestled in a warm split hoagie bun.
Directions
- Preheat convection oven to 350°F.
- Place Aidells® Fully Cooked Smoked Chicken Sausage Link onto a clean cutting board.
- Place the edge of the par-cooked Wright® Brand Sliced Bacon on the top of the Aidells® Fully Cooked Chicken Sausage Link and wrap it by overlapping the bacon while going down. (This will keep the bacon from opening while you cook it.)
- At the bottom of the Aidells® Fully Cooked Smoked Chicken Sausage Link , using your finger, tuck in the end of the Wright® Brand Sliced Bacon inside itself to secure an edge. (Or use a toothpick to secure)
- Place Wright® Brand Sliced Bacon wrapped Aidells® Fully Cooked Smoked Sausage Link onto a parchment lined sheet pan and cook to 165 °F for approximately 10 minutes.
- Remove from oven and reserve.
- Place a split top hoagie bun onto a clean worksurface.
- Now, place the Wright® Brand Sliced Bacon wrapped Aidells® Fully Cooked Smoked Sausage Link into the split top hoagie bun.
- Top Sonoran sausage with corn and black bean fiesta blend.
- Drizzle the hatch chile crema across the top of the Sonoran sausage.
- Serve as needed.
Hatch Green Chile Crema
Yield: 16 OZ
Ingredients
- 8 Oz. Sour Cream - Prepared
- 6 Oz. Chile, Hatch, Roasted, Diced, (Commercially Prepared)
- 1 Tbsp. Fresh Cilantro - Chopped
- 1 Tbsp. Freshed Squeezed Lime Juice
- 1/4 tsp. Kosher Salt
Directions
- Place all ingredients into a food processor.
- Process all ingredients until smooth.
- Remove from food processor.
- Use as needed.
- ALTERNATE COOKING METHODS – Aidells® Fully Cooked Smoked Habanero and Green Chile Chicken Sausage Links, 16 Lbs, Frozen
- Convection: Cook from frozen. 1. Preheat convection oven to 350°F. 2. Place frozen links on a parchment lined sheet pan. 3. Cook 16-18 minutes or to a minimum internal temperature of at least 165°F, turning halfway for even browning.
- Flat Top Grill: Cook from frozen. 1. Preheat flat top grill to 350°F. 2. Place frozen links on grill. 3. Cook 20-22 minutes or to a minimum internal temperature of at least 165°F, turning frequently for even browning.
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