• 1/3 cup + 1 tablespoon olive oil
• 1 pound Raw Chorizo Sausage Mix
• 1 cup chopped onions
• 1 cup diced celery
• ½ cup diced carrots
• 4 to 6 serrano chilies, deribbed, seeded and minced
• 1 sweet red pepper, chopped
• 1 cup chopped chayote, optional
• 6 cloves garlic, minced
• ¼ cup bourbon
• 8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)
• 3 teaspoons fresh thyme leaves
• 3 teaspoons minced fresh sage
• 3 tablespoons chopped cilantro
• ~1 cup chicken bone broth, or more to taste
• 1 teaspoon salt, or to taste
•  Freshly ground black pepper

 

Heat oven to 350 degrees.

Heat 1 tablespoon oil in a medium pan over medium heat. Crumble in ground meat and brown. Drain, set aside.

In a large frying pan, heat the rest of the oil over medium-high heat. Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and sauté for 8 to 10 minutes. Make a well in center with spoon and add garlic, stir until fragrant, but not browned. Deglaze with bourbon for one minute or until liquid evaporates. Put vegetables in a bowl, add corn bread, sausage and herbs. Moisten with 1/2 cup stock, season with salt and pepper, stir to combine.

Put in a large casserole and moisten with another 1/2 cup stock, or more, to your liking. Cover, bake 25 minutes.  For a crisp top layer, uncover and broil for the last 5 minutes, watching carefully so it doesn’t burn.