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Chilli con sausage

60 min

The name speaks for itself — this dish is a culinary bridge between Mexico and Poland! Let us lead you to the other side, no visa needed, but an hour of your time will come in handy.


  • Half a pack of Texas sausage from Morliny (2–3 sausages)
  • About 200 g (7 oz) of tomato purée (passata)
  • 1 tablespoon of tomato paste
  • 1 onion
  • 3 cloves of garlic
  • 1 green pepper
  • 2 cans of red beans
  • 1 can of corn
  • 1 cup of broth
  • half a teaspoon of ground cumin
  • half a teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of ground sweet pepper
  • half a teaspoon (or more / less, depending on preference) of ground hot pepper
  • Salt and pepper to taste
  • Frying oil

Additionally for serving: Fresh coriander for garnish, a spoon of 18% cream, nachos.


Step 1

Cut the sausage lengthwise with a knife and then, using a fork, cut the sausage into small pieces — you can remove the casing or leave it. Dice the onion finely and chop the garlic.

Step 2

Heat the olive oil in a large skillet. Pour in the minced sausage and fry until golden. Add onions and garlic, and fry until soft. Dice the pepper and add it to the meat. Add spices: sweet and hot peppers, cumin, basil and oregano. Fry everything for about 1 minute, then add the broth and passata. When the liquid is boiling, reduce the heat, and add the strained beans and corn.

Step 3

Stew all together for about 15–20 minutes. Finally, season with Salt and pepper to taste. Serve with sour cream, nachos, and coriander.