Buffalo Sausage

• 3 medium New Mexico green chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 2 tablespoons unsalted butter
• 2 Jonathan apples, peeled, cored, and thinly sliced
• 9 ounces buffalo sausage
• 1/8 teaspoon dried Mexican oregano, toasted and ground (page 161)
• 1/8 teaspoon cumin seed, toasted and ground (page 164)
• 1/8 teaspoon fennel seed, toasted and ground (page 164)
• 6 (5 1/2-inch) flour tortillas (page 16), for serving
• Garnish: Crumbled goat cheese

1. Preheat the oven to 300F.
2. Cut the prepared green chiles into 1/4-inch strips (rajas); set aside.
3. In a heavy skillet, melt the butter over medium heat.
4. Add the apple slices and saute until lightly browned on both sides side, about 3 minutes total (be careful not to burn the butter).
5. Transfer to a bowl and set aside.
6. In a large, heavy skillet, sear the sausages on all sides over medium-high heat until golden brown, about 1 1/2 minutes per side.
7. Transfer the sausages to a baking sheet and bake until cooked through, about 6 minutes.
8. To serve, cut the links into bite-sized pieces and sprinkle with ground oregano, cumin, and fennel.
9. Combine with the chile rajas and serve immediately or keep warm until ready to serve.
10. To serve, lay the tortillas side by side, open face and overlapping on a platter.
11. Divide the filling equally between the tortillas and top with crema and goat cheese.
12. Grab, fold, and eat right away.
13. Or build your own taco: lay a tortilla, open face, in one hand.
14. Spoon on some filling, top with crema and goat cheese, fold, and eat right away.

new mexico, unsalted butter, apples, buffalo sausage, oregano, cumin, fennel, flour tortillas, goat cheese

Taken from www.epicurious.com/recipes/food/views/buffalo-sausage-394009 (may not work)