It’s the holiday season, which means a lot of good food and fun times with loved ones. From Friendsgiving events to dinner parties, having a scrumptious dish to bring should be your highest priority after you get an invitation to celebrate.
I love to make empanadas; I especially enjoy remixing my recipes to incorporate some of the hearty foods we love to eat during this time of the year. In the spirit of eating comfort foods, I am sharing a recipe for sausage and veggie empanadas.
I combine carrots, potatoes and brats in this remixed version of my yummy empanadas. The brats are from the Johnsonville Naturals line. The package has a clean and simple label, which states that the sausage does not contain artificial ingredients, flavors, colors or preservatives. When my family and I ate the empanadas using the recipe below, everyone commented on how the meat had a nice texture and tasted fresh. This line from America’s leading sausage brand focuses on high quality, natural ingredients, such as premium cuts of meat and flavorful spices.
Author: Raquel, BoriquaChicks.com
what you need
1 package of Johnsonville Naturals Brats
2 medium carrots diced
3 small potatoes diced
1 medium onion sliced
1/4 cup of green recaíto (includes cilantro, diced green peppers, onions and garlic)
1 package of 10 Goya empanada discs
3 cups of Mazola corn oil
1 teaspoon of salt
half packet of Goya sazon
how to make it
Boil the diced potatoes and carrots for 15 minutes or until soft in a medium pot.
In a separate pan, warm 3 tablespoons of corn oil. Peel the casing of the bratwurst and slice into small pieces. Once the oil is hot, add the sliced onions into the pan and then add the meat.
Cook on medium heat until meat is brown. Add sazon and salt. Once meat is brown, turn heat to low and add potatoes and carrots. Once the meat and vegetables are done, take out of pan and place into a shallow dish and let cool off for 25-30 minutes.
Place 2 tablespoons of flour onto a flat surface and place empanada disc on the surface. Add a tablespoon of meat, carrots, onions and potatoes. Fold empanada disc and use a fork to seal the edges.
Heat corn oil to about 350 degrees. Place empanada in oil and cook on each side for about 3 minutes each. Take empanada out and place on dry paper towel.
- If empanada discs are frozen, place unopened package in cold water for 10 minutes to thaw.
- You can freeze prepared empanada discs to fry at a later time.
Check out the visual recap below!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
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