Sausage Breakfast Tacos

I’m sure I’m not the first person to make a sausage breakfast taco – it seems like a logical combination – but this particular recipe is something I concocted because of a craving. I’m not a huge breakfast person, but this is so delicious and I’ve been known to even eat it around lunchtime. I just love the colours in this dish and it’s so satisfying for breakfast, brunch or even lunch.

The recipe is pretty simple, but you can feel free to add anything to this you want. Some people might enjoy some avocado or guacamole while others might love some salsa & sour cream here. It’s up to you. This is simply how I prefer them, but you should feel free to amend this recipe to suit your tastes. On a different day I might for example add some refried beans or kidney beans to this. Sweetcorn would be a nice crunchy addition as well.

Using the meat from sausages means you’re starting off with something that is already bursting with flavour, but it also makes it a bit more breakfast-like. You could however substitute any minced (or ground) meat you like instead of sausages. As far as sausages go, anything will work really, but chipolatas are my go-to.

To make this recipe even more simple, it’s easiest to start by making the spice mix first so you cant get all the measuring out of the way. I even like to make a batch of this and store it in a jar, that way I can whip up this delicious breakfast whenever I want with very little notice or effort. Let’s get started!

Makes 4 to 6 tacos

Ingredients

Spice Mix

• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet smoked paprika
• 1/2 teaspoon garlic granules
• 1/2 teaspoon onion powder (you can find this on Amazon)
• 1 teaspoon dried oregano

Tacos

• 2 Tablespoons Olive Oil
• 375g pork chipolatas (or other sausage of choice)
• 1 quantity spice mix (above)
• 1 tablespoon tomato purée
• Juice of one lime plus more lime wedges for serving
• 1 pack regular or small tortillas (you need 4 to 6 unless you bulk up the filling with other ingredients)
• Hot sauce of your choice (optional) for serving {I love Cholula)
• Shredded cheddar cheese for serving
• Chopped parsley or coriander & lime wedges for serving (optional)

Method

1. Remove the sausage meat from the casings. To do this, simply use a sharp knife to make a super shallow slice down the length of each sausage. You just want to split the skin. Using your hands, gently work the sausage meat out of each casing one by one. The meat should slightly resemble dense, sticky hamburger mince. Discard the sausage skins and keep the meat readily available.
2. Heat the olive oil over medium high heat. Add the spice mix and 1 tablespoon of tomato purée and stir to combine. Cook while stirring occasionally for a few minutes or until fragrant.
3. Add the sausage meat to the pan and use wooden spoon to break it up into small bits. Continue working the meat until it’s crumbled up into small bits and covered in the tomato & spice mixture. Add a little water to the pan – just about 100ml or so to moisten everything and a squirt of fresh lime juice. Continue to cook for another 5 to 10 minutes or until the water has mostly evaporated and the sausage is all fully cooked. If it’s getting too dry, you can add a tablespoon of water or two to moisten it while it cooks – just keep an eye on it and add water as necessary.
4. When the meat is cooked it’s time to assemble the tacos. Pop the tortillas into the microwave for a few seconds to warm them up (or follow packet instructions) and lay them out, all the while keeping your meat hot on the stove.
5. Evenly distribute the sausage meat amongst all the tortillas. Drizzle them with hot sauce and sprinkle with shredded cheddar cheese and chopped parsley or coriander. Serve hot.