Grilled Mexican Chipotle Sausages with Jalapeño Corn Salsa and Avocado Crema paired with Grilled Peach Margaritas
Serves | Crafted with Spicy Mexican Chipotle Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
If you're looking for an explosion of flavor, you found the right sausage for summer grilling season. The corn salsa and mild avocado crema are the ultimate pairing with our spicy Field Roast Mexican Chipotle Sausages.
Ingredients
Corn Salsa:
2 ears of cooked corn (grilled or boiled)
1 small jalapeño, finely minced
¼ cup finely chopped cilantro
Juice from 1 lime
½ tsp. salt
(Optional: dash of chili powder and cumin to taste)
Avocado Crema:
1 ripe avocado
¼ cup plant-based sour cream
Juice from 1 lime
½ tsp. salt
¼ cup water
1 pkg. Field Roast Mexican Chipotle Sausage
4 hot dog buns
Grilled Peach Margarita (makes 2)
3 peaches
3 oz tequila
3 oz Triple sec
1 oz agave nectar
3 oz freshly squeezed lime juice
Preparations
Corn Salsa:
Slice the corn off the cob into a bowl and mix well with remaining ingredients. Taste and adjust seasoning as desired.
Avocado Crema:
Add all ingredients to a blender and blend until smooth and creamy.
Sausages & Buns:
Preheat grill to medium. Grill sausages for about 5 minutes on each side, until grill marks form. Optional: you can lightly grill the buns or leave them plain. To assemble, place sausages in buns, top with corn salsa and drizzle with avocado crema.
Grilled Peach Margarita (makes 2) :
Slice peaches in half and remove pits. (Optional: brush with a small amount of vegetable oil to prevent sticking.) Place flesh-side down on a medium-heat grill and grill for about 5 minutes. Flip and cook for additional 5 minutes. Add 2 of the peaches to a blender along with remaining ingredients (save the 3rd peach for garnish). Blend until smooth and pour into a cocktail glass filled with ice.
