Pepper & Onion Guacamole with Fried Polish Sausage Chips
by Pittsburgh fan Drew Keane, Executive Chef at Beef & Barley in Chicago, IL.
INGREDIENTS
- 4 ea. Avocados
- 1 ea. Spanish Onion
- 1 ea. Red Pepper
- 1 ea. Yellow Pepper
- 3 ea. Jalapeños, grilled & diced
- 1 ea. large Lime, juiced
- 1 tbsp. Tangerine Juice
- 3 tbsp. Cilantro, chopped
- Pinch of Cumin
- 2 tsp. Garlic Powder
- 3 tsp. Salt
- tt. Black Pepper
- 4 ea. Spicy Polish Sausage, homemade & deep fried into ‘chips’
DIRECTIONS
- Fold most of the veggies into mashed avocado.
- Save about a quarter to top guac and chips.
- Slice your polish sausage at an angle fairly thin ang deep fry at 350˚F for 4 minutes.
