I want to try new recipes with Johnsonville sausages, which I love. The Italian Sausage, the breakfast sausage, the cocktail sausage, all of them! So, I invented this recipe. And now, I’m gonna share it with you.
You will need:
- 2 Johnsonville’s Italian Sausages
- 1 egg
- 4 bacon strips (cutted in big chunks)
- 1 tbsp chopped canned jalapeños chiles (with juice)
- 3/4 cup frozen corn
- 1 tbsp Knorr’s chicken broth bouillon
- 1 tsp vegetable oil
- 2 cups tomato puree (natural)
- fresh oregano
- 1/2 finely chopped onion
- 1/4 cup finely chopped celery
- pepper to taste
- 1 small tomato chopped in squares
- 1 tbsp minced garlic (I used jarred)
First, heat the vegetable oil in a deep pot and cook one of the sausages in there. It doesn’t need to be perfectly cooked, but it needs to be cooked enough so you can chop it.
Take that sausage away, wait until it cools a bit and cut it in big chunks. Now, cook the garlic in the same vegetable oil.
After maybe 30 seconds, add the onion.
Stir and cook for 5 minutes. Add the bacon and stir again. Cook the bacon.
Now, take out the filling of the other (raw) Italian sausage.
You can dispose the “skin”; now, place the filling in the pot.
“Break” the sausage filling (as if it was ground beef). Cook.
Add the big sausage chunks. Stir.
Let it cook for maybe 5 minutes.
Add the tomato and celery.
Mix, add the jalapeños (with no juice) and add the egg.
I started stirring the egg, with fast movements, so it would cook in the pot spot and then, when cooked, stir everything again.
Add the tomato puree and jalapeños juice and stir until evenly mixed.
Add the chicken broth bouillon, oregano and pepper.
Bring it to a boil, cover it, lower heat and let it simmer for 5 minutes, covered. Now, add the corn, stir and let it simmer for 15 minutes. Stirring every 5 minutes.
Looks yum! You can eat this with crackets or herbed buttered toasted bread. Or just like that.
I really hope you like this recipe. I gotta say, every time you reheat it, it will be more spicy than the last time. That is the effect of canned jalapeño chiles.
* November 16 update: