Elote Sausage Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Elote Sausage & Avocado Rice Bowls
Ingredients
- 500g Elote Sausages
- 280g dry rice
- 400g broccoli florets
- 1 carrot, cut into thin strips
- 1 tbsp neutral oil
- 2 tbsp lime juice
- 2 tbsp chopped coriander
- 1 avocado, sliced
- 2 spring onions, sliced
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Keep the cheese-filled casing intact while cooking.
- Cook the rice in fresh water according to the packet. Keep it hot for serving.
- Stir-fry broccoli and carrot in oil for 3 minutes. Add 3 tbsp water, cover for 3–4 minutes, then uncover and let excess water evaporate.
- Slice the cooked meat. Toss the vegetables with lime juice and coriander.
- Divide rice, vegetables and cooked meat into bowls. Add spring onion and avocado. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Elote Sausage Slaw Rolls
Ingredients
- 500g Elote Sausages
- 4 large bread rolls
- 250g cabbage, finely shredded
- 1 carrot, grated
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 2 tbsp pickled jalapeños, optional
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Keep the cheese-filled casing intact while cooking.
- Mix cabbage, carrot, mayonnaise and lime juice. Keep chilled while you cook the sausages.
- Split and toast the bread rolls cut-side down in a dry pan for 1–2 minutes.
- Divide the cooked sausage links evenly among the rolls, slicing after cooking if necessary. Add the prepared topping.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.