Buffalo Chicken Sausage Tacos


If you’re lucky enough to live near the Amish, go hit up one of their markets. Most markets are a mix of commercially available food and Amish made/provided food. You cannot beat their fresh meat that they have at the markets. Here in middle Delaware (it’s an area, ok??), we have a market in Middletown. Make sure you go in with enough cash, because each area is run by a different family/group (at least at this local market) and if you run your debit card several times like I did, it risks being shut off. Ha! Many times, they won’t even take cards. It just depends on the family running the market. The problem is you WILL want to run it at every location. The have fresh ground poultry, cooked food, to die for macaroni salad, fresh fruits and veggies, fresh pressed juices, meadow tea (my favorite), cheese, milk, fresh ground beef, and many other things. You can order up some of their furniture, which every one knows that Amish made furniture is made to last. Usually, their meat prices are cheaper than even Wal-mart, and better for you too. They are usually free of hormones and much fresher. Their fruits and veggies are usually organic. Their breads and sweets are AMAZING. My mouth is drooling thinking about their donuts. The downside to Amish markets is while the breads are fresher and probably better for you than processed breads at a grocery store, it is almost impossible to calculate points.

Per usual, we had no plans for dinner so the question was “What are we making?” My husband decided we should go with chicken sausage and he wanted the buffalo chicken ones. He asked me if I could make something with that. Challenge accepted buddy.  The sausage was the only thing in my recipe from the market because my inspiration didn’t come until AFTER I got home…let’s make tacos. I mean, when in doubt, it’s taco night. Tacos are life, after all. So, I made a quick run to acme to grab the necessary items for buffalo chicken tacos.

First I picked up some pre-chopped onions, celery and carrots because….it’s buffalo chicken. Duh. I could have chopped my own, but I was being lazy.

img_2745Then I grabbed a sweet component, pineapple. It just sounded good. I grabbed some corn tortillas, a bag of coleslaw mix (I was really looking for shredded red cabbage, but Acme, sadly doesn’t have the greatest selection in my neck of the woods), and last a lime.

When I got home I opened the bag of coleslaw and poured the juice of one lime over it with some kosher salt. It needed a nice tang. If I were to do it again I would add a second lime because I ended up needing to add about 1 tsp of vinegar for that size of bag. Everything is a learning experience right?

img_2746Then I added some olive oil to a hot pan and sautéed up about 2/3 of the canister of chopped veggies. I added a couple of cloves of garlic because garlic is always a good idea. I added a little salt and pepper for flavor too.

img_2747I took the casing off of the sausage and added it to the pan of veggies, breaking it up as it cooked. I have it down for a pound and a quarter, but really I just asked for 4 sausages because the young Amish girl behind the counter was sure that 1 pound or 3 sausages wouldn’t cut it for us. lol  The sausages, surprisingly, had chunks of blue cheese in it. This will change the point value if you happen to find similar sausages. In fact, it made calculating them impossible so I just used regular chicken sausage in the points calculation. If you can’t find buffalo chicken sausage pre-done, you can get plain chicken sausage and add some good ‘ole Frank’s Hot Sauce to suit your taste to the sausage.  By the way, aren’t these sausages gorgeous?


Next, I chopped up some of the pineapple and added it to the chicken. Don’t judge me on my different size chopping skills. I would never make it for presentation on Chopped.

I warm my tortillas on my comal. I think it works the best to warm them, or if I decide to make them from scratch, cook them. 10-15 seconds on each side is enough. You should see bubbles (look at my pretty bubbles) and it might brown but don’t let them burn. Once warm, I take them off and put them between two paper towels. If you have a tortilla warmer, that would work too. Warming them make the corn tortillas more pliable and less susceptible to breaking.

img_2752Lastly, assemble your taco. Put about 1/4 cup in each tortilla shell, top with a couple tablespoons of the cabbage and then 1 tablespoon of the dressing per tortilla. There you go..delicious tacos. As a side note, I really have to work on my lighting skills for food photos, don’t I? lol.


Buffalo Chicken Sausage Tacos

Serving size: 6
Weight Watchers Freestyle Points: 4 (calculated with plain chicken sausage)

1 1/4 lb buffalo chicken sausage (uncooked)
1/2-1 tsp kosher salt
 3/4 cup chopped carrots, celery and onion
1/2 cup chopped pineapple
2 garlic cloves-minced
1 bag of coleslaw mix
2 limes
1 tsp extra virgin olive oil
salt and pepper to taste
12 corn tortillas
2 tblesp Bolthouse blue cheese dressing

1. Put the bagged coleslaw in a bowl and add the juice of two limes to it.

2. Pour the kosher salt over the coleslaw and mix well. Let sit until needed.
3. Place 1 tsp of extra virgin olive oil in skillet over medium high heat.
4. Add the carrots, celery and onions and cook till soft. About 5 minutes.
5. Add the garlic and sauté until fragrant.

6. Add the chicken sausage and break up while it cooks.
7. When the sausage is almost done cooking, add the pineapple and cook for about 5 minutes more.
8. Warm the tortillas on a skillet. Flip after 15-20 seconds and then place on a plate between two papers towels.
9. Place 1/4 cup of sausage on each tortilla and top with coleslaw and 1 tblsp dressing on each taco.
 Enjoy. I do have to say that we did and got a two thumbs up from everybody, including the picky 5 year old.
Let me know if you tried this recipe or if you have any suggestions or questions in the comments below. Don’t forget to follow me for more adventures and recipes!
Sara 🙂

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