05 April 2013

chicken sausage tacos with hoisin sauce

I guess I just am really into Asian tacos...they are just so straight up tasty. I made Gwyneth Paltrow's Japanese chicken meatballs with hoisin sauce, so for lunch, I needed to eat the hoisin sauce again (because it is so yummy). I had some lovely fresh chicken sausages in the refrigerator, from the North End in Boston, delivered here to a local specialty shop, and I thought this combination of sweet and salty would be a perfect. Jediah loved these savory tacos, slathered with a bit of the sweet, salty sauce, & the fresh crunch of lemony cabbage...he said we should have been drinking while we ate these. I agree.

Also, take the 3 minutes to make your own hoisin sauce. It is so much healthier than the store-bought kind.

These are so simple and so tasty. You wont be disappointed, until they are all gone!

chicken sausage tacos with hoisin sauce.
serves 4

4 fresh spicy chicken sausages, casings removed
grapeseed oil or canola oil
2 TBL white wine
2 TBL tamari (or soy sauce of choice)

  1. Add a drizzle of oil to a pan over medium heat. Add sausage & cook for about 4-5 minutes, stirring frequently making sure the bits of meat are similar in size (in order to cook evenly). Add wine. Cook for another 2 minutes. Add tamari cook for another 30 seconds. Put into a serving dish.

1 small red cabbage, shredded or thinly sliced
1 bunch scallions, chopped on a bias
the juice of 2 lemons
a pinch of sea salt

  1. Toss ingredients together in a bowl.
12 corn or brown rice tortillas, warmed

hoisin sauce.
makes about 1 cup

1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
1 large garlic clove, minced
½ teaspoon Chinese five-spice powder
½ cup red miso paste
½ cup good-quality maple syrup
2 tablespoons brown rice vinegar

  1. Heat the oil in a small saucepan over medium heat. Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened. Let the sauce cool before using. It keeps well in the refrigerator for a few days.
happy eatings & cheers!
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