[CH] Chipotle cream sauce over sausage
Doug Irvine (dougandmarie@shaw.ca)
Thu, 19 Dec 2002 19:37:30 -0800
Seeing as I was seen to be one of the "culprits" and I have not posted a
recipe for ages, as one of the other heads informed me(off list)....I
was resting! After all, I did post sumpin like 70 odd recipes over the
last how many years! Here is what I did with some pure pork sausages
tonight. First off, I browned them
and then wrapped them in tortillas, laid 'em in a dish and covered them
with the following chipotle cream sauce:
2 chipotle peppers, in adobo sauce, seeded, and stemmed
1 small onion, minced fine, and simmered in a little oil
When the onion is transparent, spin the onion and the peppers, with
about 1 tbls of the sauce in a small food processor. Place the veggies
in a saucepan, in a little marg or butter, and cook for about 2 minutes.
Add a large tbls of flour and mix in well,making a roux. Slowly add milk
to this to make a cream sauce. Because of the chipotles, this will be a
reddish cream sauce. Add about half a cup of shredded monterey jack to
the sauce, and stir in well. When sauce is cooked, cover the sausages,
which are wrapped in the tortillas, with the sauce, and place in a 300F
oven for about 20 minutes. I served this with my version of fresh green
beans....saute them in very little water, salted, until tender
crisp....drain, add about 1 tsp butter and 1 tsp freshly squeezed lemon
juice. Sprinkle in a little sugar(I use Splenda, diabetic) stir well and
serve. The lemon gives a very nice foil to the heat of the chipotle
cream sauce. Enjoy. Cheers, Doug in BC