Ingredients:
Chorizo Mixture:
1/3 cup water
1/4 cup ginger-flavored soy sauce, divided use
1 tablespoon extra-virgin olive oil
1 large boneless, skinless chicken breast, cut into small cubes
1 (8 ounce) can crushed pineapple, undrained
1 (10 ounce) package frozen broccoli florets, thawed
1/2 cup dry white wine
1/4 cup brown sugar
1/3 cup pickled peppadew peppers, cut into strips, divided use
2 tablespoons balsamic vinegar
1 tablespoon Sriracha sauce
2 teaspoon Worcestershire sauce
2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon roasted cumin
1/2 teaspoon hickory smoked sea salt
1/4 teaspoon coriander
Cheese Mixture:
12 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon onion, grated
Misc. Ingredients:
1/4 cup cilantro, chopped
2-3 bags Party ‘tizers Super Grains Dippin’ Chips
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make No Fumble Fusion Fun Dip:
1. Add Premio Sausage, water, and 2 tablespoons soy sauce to a heavy skillet over medium-low heat. Cover, reduce heat to low and cook for about 5-6 minutes per side until browned. Remove to a cutting board and cool; cut into small cubes.
2. Place sausage links back into skillet; add oil and chicken, and cook, stirring, for 5 minutes. Add wine and cook for 1 additional minute.
3. Add remaining ingredients to skillet, using only 1/4 cup peppadew, and simmer for about 10 minutes, or until liquids have thickened.
4. Mix cheese ingredients in a portable mixer or blender; fold into chorizo mixture, stirring until cheese melts and coats all of the mixture. Continue heating for another 5-10 minutes. Place into a serving bowl and garnish with remaining peppadew and cilantro.
5. Place on platter with Super Grains Dippin’ Chips and serve for some full flavor fusion fun!
SERVES: 6-10
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