It’s the most wonderful time of the year! Green Chile season has finally arrived in New Mexico. The vendors and chile farmers are starting to roll out the roasters and the air is beginning to get thick with the heady aroma of everybody’s favorite pepper. There are a million different things to love about the Land of Enchantment, but green chile takes top honors.
Here, in New Mexico, we fill our freezers to the brim with the different Green Chile varieties and hope that this bounty will last us until next year’s harvest. We eat it daily and find new and different ways to incorporate it into our diet.
If you’re like us and just can’t get enough, here’s one more idea. Squeeze it into the most important meal of the day with our recipe for Green Chile Breakfast Sausage. Honestly, eat it any time of day, but it’s really fantastic in a breakfast burrito or riding shotgun alongside a couple of fried eggs and a tortilla. And it couldn’t be easier to make.
GREEN CHILE BREAKFAST SAUSAGE
2 pounds of ground pork
1/2 cup of roasted green chile (drained)
2 tablespoons of AlbuKirky Seasonings Green Chile Rub
Add all ingredients to a large bowl and mix by hand until everything is well incorporated. Refrigerate overnight.
Prepare as you normally would, being sure to cook sausage all the way through.
A few ideas:
Crumble and brown in a skillet, mix into scrambled eggs and stuff into homemade Bacon Fat Flour Tortillas.
Shape into patties and cook approximately 6 minutes on each side until done. Serve with eggs and toast for a stick to your ribs breakfast plate.