South of the Border Sausage Bake

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Our grandsons will be visiting next month and we’re having a great time trying kid-friendly meals. This is a really easy recipe to put together and the kids can help. Plus, it’s been in the mid 90’s this week and having our Pacific Living Outdoor Oven is a joy to use and in this heat it’s a necessity. Homemade mac & cheese is always a family favorite and so versatile. To make it healthier you might want to sneak in some cooked chopped spinach or cooked chopped broccoli. This recipe has lots of meat and cheese with a southwestern spice that’s not hot but perfectly seasoned. With busy days ahead you can make it the night before and just pop it on the Pacific Living Outdoor Oven to heat.

As a special treat we were given some of Lumberjacks new “New Mexican” Blend pellets adding a nice smoky kiss of southwestern spices to our cook.

South of the Border Sausage Bake

Prep Time: 20 minutes
Cook Time: 35 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven
Pellets: Lumberjack New Mexican

Ingredients: South of the Border Sausage Bake

• 1 ½ lbs. Chorizo
• 1 ½ lbs. bulk hot sausage
• 1 large red onion, chopped
• 1 Tablespoon fresh minced garlic
• 3 cups sharp cheddar cheese, shredded
• 1 can nacho cheese soup
• 1 cup fat free evaporated milk
• 1 10oz. can diced tomatoes with green chilies
• Chipotle chili powder, to taste
• 1 teaspoon Country Bob’s Seasoning Salt
• 1lb. cut pasta; we used rotini, cooked and drained

In a Large Saucepot Cook Sausage, Onion and Garlic

 South of the Border Sausage Bake

Directions: South of the Border Sausage Bake

In a large saucepot cook sausage, onion and garlic until sausage is no longer pink. Drain. Pour meat mixture into large bowl. Blend in remaining ingredients.
Bake in a greased  Lodge cast iron Dutch oven or large casserole dish.

South of the Border Sausage Bake

Pour Meat Mixture into Large Bowl and Blend Remaining Ingredients

South of the Border Sausage Bake Ready For the Pacific Living Outdoor Oven

 Cooking Directions: Pacific Living Outdoor Oven

Cooking on the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it.

We did our South of the Border Sausage Bake 35 minutes at 350 degrees (177c).

Lookin Good In the Pacific Living Outdoor Oven

 Note:

The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.

For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Lets Eat

South of the Border Sausage Bake

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Pacific Living Pizza Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/