Several folks asked for this recipe. This was dish I cooked up for the Alabama vs Arkansas game in the name of all things pork. I wanted something that was quick and easy and that had a nice balance of sweet and heat and lastly would be filling for a long day of tailgating.
Chorizo comes in many varieties and flavors. This dish used Mexican Chorizo. This version is fresh uncooked ground sausage (unlike the cured version often found in other regions). I source mine here in Birmingham at Mi Pueblo.
Here’s the recipe
- 1 sweet onion, diced
- 2 jalapeños, diced
- Cajun seasoning, salt and pepper
- 2 large sweet potatoes, diced into ¼”dice
- 1lb Mexican Chorizo, removed from casing
- Olive Oil
Heat a skillet to med-high heat. Add 1 table spoon of olive oil. Season potatoes with salt, pepper and Cajun spice. Sauté potatoes until nearly cooked through and slightly charred. Remove potatoes from heat and set aside. Add a little oil back to skillet and sauté onions and pepper. Once the onions start to brown, add sausage and potatoes to skilled and cook sausage till done.