Chorizo Sausage with Potatoes and Cabbage

Robin DuPree


I had some leftover beer from another recipe that I wanted to use, so I came up with this dish. I served this over a bed of rice and mustard greens that were prepared as follows: sautee 4 slices of diced turkey bacon, 1 diced onion, 3 ribs of celery, and 3 cloves of garlic in 3 Tablespoons of butter, then add a large can of mustard greens and cook until thoroughly warmed and cooked.

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45 Min
1 Hr 45 Min


1 c
lager beer
1 can(s)
15 oz diced tomatoes
4 Tbsp
4 tablespoons butter
1 tsp
chili powder
1 tsp
1 tsp
1 tsp
italian seasoning
1 1/2 tsp
1 Tbsp
worcestershire sauce
1/4 c
brown sugar
onion, peeled and diced
ribs of celery, diced
cloves of garlic, diced
jalapeno, minced
4 slice
bacon, or turkey bacon, minded
1 lb
chorizo sausage, diced
4 lb
potatoes, peeled and sliced
head of cabbage, sliced thinly
4 oz
queso fresco cheese, crumbl
2 Tbsp
parsley, minced
2 Tbsp
cilantro, minced for garnish
1 c
heavy cream
1 tsp
creole seasoning
juice of half a lime


1Preheat oven 350F.
2Saute in 1 Tablespoon of butter the bacon, onions, celery, jalapeno until almost tender, then add the garlic and temove from heat when done.
3Melt the leftover butter and add it to the diced tomatoes, cream, and beer inside a casserole dish. Add the chili powder, cumin, paprika, Italian seasoning, salt, Worcestershire sauce, brown sugar and parsley to the liquid, mix.creole seasoning,
4Now add the sautee to the liquid and mix thoroughly. Next add 3 oz of the crumbled cheese along with chorizo sausage, potatoes, and cabbage to the casserole dish.
5Mix thoroughly, and cook covered until potatoes are tender. ,Approximately 1 hr 45 minutes - 2 1/2 houurs
6Garnish with leftover cheese and cilantro.
7Don't forget to add the juice of lime.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: Mexican