Mexican Veal Sausages with Green Chili and Tortillas Recipe
Cook Time: 10 Minutes
Phase: Phase 3
2 tbsp Light Olive Oil
2 large Scallions or Spring Onions
0 1/2 tsp Cumin
1 fruit (2" dia) Lime
1 oz Cilantro (Coriander)
1 1/2 lb GROUND VEAL Beaver Street Fisheries Inc.
0 1/4 cup Sour Cream (Cultured)
0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
4 tortilla LOW CARB TORTILLAS FIT & ACTIVE
4 tablespoon Green Tomato Chile Sauce (Salsa Verde)
0 1/2 tsp SALT Morton Salt, Inc.
- In a large bowl, mix veal, diced onion, minced cilantro, 2 tablespoons salsa, cumin, salt and pepper gently, until just combined. Shape into four sausage shapes.
- Heat oil in a large nonstick skillet over medium heat until very hot. Cook sausages turning occasionally for even browning, until cooked through, about 8 to 10 minutes.
- Serve wrapped in heated low-carb tortillas garnished with the remaining 2 Tbsp salsa, sour cream and lime.
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