1 medium onion
8 oz mushrooms (I prefer baby portabella)
2 Tablespoons oil
¼ cup flour
¾ cup cold water or chilled broth
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
Soft taco shells or flatbread
Colorful sweet peppers for garnish
Slice the Luxemburg sausage into bite sized pieces.
Thinly slice onions and mushrooms, set aside.
Spray a large frying pan with cooking spray and heat over medium heat. Add sausage to “brown” a little, about 5 mins. The sausage is already fully cooked, I just like to give it a little extra color. Remove from the pan and set aside.
Add and warm oil in the pan. Add mushrooms, onions, salt, pepper, and cumin. Saute until tender, about 10 minutes
Combine cold liquid and flour in a shaker bottle, shake until well blended.
Slowly pour over the veggies in the pan and stir constantly on low to create a “gravy.” Blend in sausage.
If too thick, add a bit of water/broth to thin out. You do not want this to be runny. It should hold everything together when you scoop into a soft tortilla shell or piece of flatbread.
Garnish with finely diced sweet peppers and enjoy.
Luxemburg Sausage (nutrition info located in photo section)
*Please note, any of our sausage items will work in this recipe. Switch things up with our Turkey summer sausage, venison, elk, buffalo, or all beef summer sausage.
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.