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Posted on Tue, May 31, 2011 : 1 p.m.

Dos Hermanos' green sausage makes a delicious and unusual filling for a taco

By Mary Bilyeu

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What is that in the photo, filling that taco with such a vibrant hue? Why it's green sausage, purchased at my new favorite shop: Dos Hermanos Market, near my new apartment.

Is this just about the coolest food item you've ever seen?

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When I meandered into the market awhile ago and found it in the meat case, I simply had to have some. At just over $3 per pound it's an incredible deal, even if it doesn't look particularly appetizing (colossal understatement!) before being cooked and transformed into the crucial ingredient for my tacos.

There were loud fans and music playing overhead, so it was difficult to talk to the man behind the meat counter. Thus, I don't have much information about the sausage, but I was feeling adventurous, and so I bought it anyway. Suffice it to say I learned that this is handmade pork sausage, its vivid color coming from green salsa.

I recently made soft tacos with some lovely sauteed peppers, some pan-toasted corn, and — of course! — my green sausage. Or, let's give it some Latin flair: Green Sausage = Salchicha Verde!

The salchicha verde isn't spicy at all, providing only the tiniest twinge of tingle at the end of my meal; if you like hotter food, you'd need to toss some potent salsa into this mix.

But it is still immensely flavorful; there is clearly a taste of cilantro and a hint of sourness from the acidity of the salsa. This was a perfect contrast to the sweetness of the red and yellow peppers, as well as to the richness of the sour cream.

Interestingly, the sausage didn't brown; I probably cooked it for longer than was necessary, thinking that it would eventually. It was also fairly soft, rather than firming up as breakfast sausage patties do.

I tossed some frozen corn into a pan and cooked it just until it was starting to toast a bit and turn golden, and I grated a lovely Monterey Jack cheese (though a Pepper Jack could also work very well). I sauteed red, yellow and orange peppers with a sliced red onion in just a splash of salsa, as colorful contrasts to my attention-getting sausage.

Then I put it all together on corn tortillas and feasted ... truly! The meal was an absolute seduction of all my senses, from the colors to the aromas to the textures and tastes.

To each his or her own when it comes to putting these together; so there's no recipe "per se" — add or subtract whatever strikes your particular fancy.

Just be sure to get the green sausage, or salchicha verde, at Dos Hermanos. I promise it's worth the trip to Ypsi...

Dos Hermanos Market
412 W. Michigan Ave., Ypsilanti
734-487-8802


Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured at the top of this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.

Comments

Mary Bilyeu

Wed, Jun 1, 2011 : 2:48 a.m.

Everyone needs to know about Dos Hermanos -- not only to keep the place in business, 'cause it would break my heart to lose it! But also because folks need to expand their horizons and try new things, even funky green-tinted sausage. I go in the market and I'm just inspired -- I want to buy, taste, try, bake with, cook with everything!!! Clearly I've found some kindred spirits ....

treetowncartel

Wed, Jun 1, 2011 : 2:14 a.m.

Awwww man, the secrets out on this place. I hope the lines don't get to long to keep me coming in for their yummy tamales.

Freight Train

Wed, Jun 1, 2011 : 2:26 a.m.

I feel ya! I was vacillating about my post but it seemed a bit selfish to keep this a secret. The employees are really friendly and great and the business could really be a win/win for everyone. I do not want to see what happened to Taqueria la Loma, happen to this store. Let's keep them busy, busy, busy.

Freight Train

Wed, Jun 1, 2011 : 2:01 a.m.

I love dos Hermanos! A truly wonderful discovery for a transplanted west-coaster. Many types of dried, aged cheese (cotija style) and various cremas (thin dairy creams that range from very pure, Mexican, to salty/tangy Salvadorean). They have al Pastor by the pound, chorizo, marinated chicken and flank steak, home made salsa, guac, pico de gallo, taco sauces (green and red), produce, including prickly pear cactus leaves (nopales - thorns removed), masa for tamales, mini corn tortillas for tacos and dried habas (fava beans) for Spanish/Latino stews. There are many reasons to be proud to live in Ypsi. A great grocery is certainly one of them.

Morris Thorpe

Tue, May 31, 2011 : 1:06 p.m.

FYI, the meat is not really salchicha, which is hot dogs or solid sausage; this is loose. It's chorizo verde Toluca (city) style. Try it with Chihuahua cheese (sold at the same counter.) Just cook the chorizo and add the cheese slowly until melted. Then just scoop over tortillas with jalapenos or salsa. The green salsa at DH is the best going in the area. I'm partial to their red chorizo hanging by the wall.

Mary Bilyeu

Tue, May 31, 2011 : 1:19 p.m.

Thank you so much for letting me know that "salchicha" wasn't the right word! I never took Spanish, so I looked it up and that was the option given. I will absolutely try your recommendation -- it sounds amazing! I have some of the red chorizo, too, but just haven't decided what to do with it yet ....