Here I’ll show you how to make the most irresistible sausage tacos in the world!
Folks, these are dangerous. Not only are they perfect for breakfast, lunch or dinner, they go down a treat any day of the year. They’re so easy to make too. Good luck not eating the whole batch! Follow me…
Crispy Potatoes
When I first tested these I actually didn’t include the potatoes (I know, who even am I?!). But I instantly knew they needed some crispy potato. Because what food realistically isn’t enhanced when sprinkled with mini crispy potatoes?!
These are pretty similar to my Parmentier Potatoes – just dice up a potato, coat in oil and seasoning then roast until crispy. Whilst these are roasting away you can then crack on with the rest of the recipe.
Process shots: add diced potato to baking tray (photo 1), add oil and seasoning (photo 2), mix (photo 3), roast (photo 4).
Smash Tacos
These are pretty similar to the viral Big Mac smash tacos you may have seen flying around the internet. You essentially just spread ground meat over one side of a tortilla, fry it meat-side-down then stack it up like a taco. This is a nifty trick for getting a nice crust on ground meat, whilst keeping it juicy and reducing the cooking time.
What kind of tortillas should I use?
I like to use flour tortillas and slice them into mini tortillas. You can also use the street market tortillas that most supermarkets sell, I just find the flour ones slightly more pliable.
What kind of sausage should I use?
I use plain Cumberland pork sausages, but you could use different ones (so long as they’re pork). Something sagey/herby would be a nice festive twist. If you’re in the US I imagine breakfast sausage would work best here.
Frying the tacos
When it comes to frying the tacos, you’ll want to start off with a dash of oil for the first one, then I typically just use the excess fat from each one to continue. There should be plenty of fat in the sausages. You’ll want to fry them meat-side-down until they build up a crust and are no longer pink (you can lift the tortilla to check).
Process shots: spread meat over tortilla (photos 1&2), fry (photo 3), flip then add brie (photo 4).
Sausage Tacos
You’ll want to fry the tacos for 30 seconds or so once you flip them, just to ensure the meat has cooked through and to melt the brie slightly. Brie melts very easily and will continue melting as you serve up.
From there, I go in with crispy bacon, the crispy potatoes and some cranberry sauce to tie it all together.
Sausage Smash Tacos FAQ
How do I know when they’re cooked?
The sausage should have built up a nice crust and no longer be pink on either side (you can lift the tortilla to check). The meat is very thin so it shouldn’t take long.
When should I cook the bacon?
I bake it in the oven since we’re baking the potatoes anyway. You can also pan-fry it before you fry the tacos.
Can I use regular sausage meat?
If you don’t want to squeeze the meat from sausages you can use a pack of regular sausage meat yes.
Serving Sausage Smash Tacos
Once you’ve stacked them up you’re good to go! I did consider adding a drizzle of Gravy, but we’ll save that conversation for a rainy day
Alrighty, let’s tuck into the full recipe for these sausage smash tacos shall we?!
How to make Sausage Smash Tacos (Full Recipe & Video)
Sausage Smash Tacos
Equipment
- Sharp Knife & Chopping Board
- Baking Tray (for potatoes)
- Large Pan & Turner/Flipper
Ingredients
- 1x 250g/9oz Potato
- 1 tbsp Olive Oil, plus more for tacos
- 1/4 tsp EACH: Garlic Powder, Paprika, Salt
- 1/8 tsp EACH: Black Pepper, Cayenne Pepper (omit for no spice)
- 6 slices of Streaky Bacon
- 6 Pork Sausages (see notes)
- 6 mini Tortillas (see notes)
- 120g / 4oz Brie, sliced into wedges
- 100g / 3.5oz Cranberry Sauce
Instructions
- Preheat the oven to 200C/400F. Dice the potato into small cubes then combine on a tray with 1 tbsp olive oil, 1/4 tsp garlic powder, paprika & salt and 1/8 tsp black pepper & cayenne pepper. Roast for 20-25 mins, or until deep golden and crisp, shaking the pan a couple of times during if you can.
- Meanwhile, cook the bacon using your preferred method to your desired crispiness. Pat dry to remove excess fat.
- Remove the sausage meat from the skins and spread over the tortillas, making sure you go right to the outside (1 sausage per tortilla). Season with a few pinches of salt and pepper.
- Add a small drizzle of oil to a large pan over medium-high heat (you don't need loads, there should be plenty of fat in the meat). Add two tortillas meat-side-down (or three if you can fit) and press down with a spatula. Leave for 3-4 minutes, or until the meat has built up a crust and is cooked right through (you can peek to check). Flip them over, add a slice of brie on each and leave for 30 seconds. This will begin melting the brie, crisp the tortilla a little and ensure the meat is definitely cooked through. Remove and repeat.
- Top the tacos with bacon, potatoes and cranberry sauce then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For more ‘smash’ recipes check out my Sausage Smash Burgers and Double Smash Beef Burgers!
For more similar recipes check out these beauties:
Delicious Taco Recipes
- Ground Beef Tacos
- Fish Finger Tacos
- Honey Chipotle Chicken Tacos
- Steak Tacos
- Jalapeno Popper Chicken Tacos
