Food, Wine, Rock & Roll

Part food blog, part jam session

My family lives on a ranch in West Texas, as does my husband’s.  My family raises beef cattle & his runs a hunting lease where there are trophy white-tail deer, elk, and buffalo.  Needless to say, I am very fortunate that I never have to buy beef or game meat from a store.  The venison sausage I use for this dish comes from my in-law’s meat processor (Stephens Processing in Abilene) but you can get this type of sausage at stores like Central Market or Whole Foods.  I have even seen it at my local farmer’s market.  If you cannot find venison sausage, substituting with a pork sausage will work (just know that the fat content will be higher).  A great thing about this dish is it is prepared all in the same skillet so there is very little clean-up afterwords.


  • 1 tablespoon olive oil
  • 2-3 garlic cloves, minced
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground chili powder
  • 1/2 teaspoon ground cayenne pepper
  • salt & pepper to taste
  • 1-2 yellow squash, sliced
  • 1-2 zucchini, sliced
  • 1/2 pound mushrooms, sliced (I like the rich flavor of baby portabellas)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 pound jalapeno cheddar venison sausage


In a large skillet, heat oil over medium-high heat.  Saute garlic in warm oil until fragrant (about 2 minutes).

Add the squash, zucchini, cumin, chili powder, cayenne pepper, salt, and pepper.  Saute until the squash & zucchini just begin to cook (about 3 minutes).

Reduce heat to medium, add the mushrooms.  Cover and allow to simmer for 2-3 minutes.

Add the sausage and cilantro and cook uncovered for 2 minutes, stirring frequently.


Because this dish has Mexican overtones, it lends itself easily to Mexican beverages.  If I’m feeling a bit more festive, a good margarita is an excellent compliment to the spices in the sausage and vegetables.  However, most of the time, my beverage of choice with this one is a nice cold Dos Equis Lager with a splash of fresh lime.   I’m also a fan of Cervesa Sol.  Both beers are crisp and refreshing and offer a great balance to the heat of this meal.


This is Texas soul food at it’s best so why not pair it with music that speaks to the local Texan.  I’m not a fan of most country music but I certainly enjoy what I call “Texas rock,” which is rock music heavily rooted in country and blues.  One of my all time favorite musicians of this genre is Ian Moore.  I particularly love Ian Moore’s Got the Green Grass, which is a slightly more experimental album.  When I’m in the mood for something a little more obscure, Susan Gibson’s New Dog, Old Tricks or the self-titled album, porterdavis, never fail to deliver that true Texas rock sound.

2 Responses to “Jalapeno Cheddar Sausage with Veg”

  1. Jackie says:

    Yummy! I think I know what I’m making for dinner tonight. This is a VERY diabetic friendly dish.

    Would taste better if I could eat it with you, though.

  2. This blog is fantastic. How did you appear up witht he thought?…

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