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Mexican Stir Fry


Chicken sausage has become the new thing.  The local grocer sells chicken sausage links in five or six different flavors.  Some are not designed for crumble meat as they contain cheese or spinach others are easily adaptable to having their cases removed and meat cooked.  With a reduced package of poblano chicken sausage scored at the is store this weekend, Spicy Sautéed Veggies with Chicken Sausage seemed like perfect way to enhance the sausage flavorings.

Modifications Made:
Yellow onion for sweet onion, poblano was plenty spicy so serrano was omitted, frozen corn replaced fresh, tomatoes were omitted, and fresh cilantro was added along with a teaspoon of minced garlic.

Scaled for Likability: Great
By itself, the stir fry seemed lacking.  When mixed directly with the Spanish rice, the tomato and comino flavors of the rice enhanced the sausage and veggies taking the meal to a whole new level.  Seasonings were mild with just enough sweet from the red pepper and the corn to offset the heat from the poblano. A dash of chili powder and comino would have added more of the Mexican flavors without additional heat.  If crumbly cheese (cotija, fresca) has been in the fridge, a nice sprinkle across the stir fry would have been lovely.
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