Ah. Chorizo Plantain Thanksgiving Side. Something different, and so easy.

4 links Chorizo
2 Plantains (adjust amounts based on number of guests)
Olive oil (if needed)
Salt and pepper
Slice Chorizo 1/8 to 1/4″ thick
Peel plantains and slice 1/4 to 1/2″ thick
In a frying pan, saute sausage until lightly caramelized
Add plantains and saute in fat from the sausage, adding a little olive oil, if needed
When all is well-caramelized and plantains are fork-tender, adjust seasoning with salt and pepper.
That’s it!

Chorizo Plantain

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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