This chili burrito recipe is one I concocted when I first became interested in Southwestern/Mexican food over thirty years ago. Soft flour tortillas filled with smashed cheesy beans and topped with beef and bean chili. Simple, yet hardly authentic. Everyone used to rave over the dish so I made it a lot. Winning a batch of Larry’s very own homemade Chili Seasoning (see below) was a perfect excuse to drag out this recipe. It probably hadn’t seen the light of day for twenty years.
This is a slice of dry-cured hot Italian sausage, dripping in a marshmallow cream sauce. Sweet, spicy, salty, chewy, sticky…a surprisingly delicious experience. Made by North Denver Sausage Company.
How much do you know about REAL dry-cured sausage? For one, it’s famously difficult to make, one salumiere called it “the pinnacle of the art of meat” And it’s increasingly hard to find. A field trip this past weekend to North Denver Sausage left me “encased” in new knowledge about an old fashioned process. Let’s take a look.