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Mexican Soup with Dalisa Sausages

  • Baking — 40 minutes

  • Preparation — 20 minutes

  • Servings — 6


  • 4 Dalisa Mexican sausages
  • 2 tablespoons of olive oil
  • 1/3 cup of chiseled onions
  • 1/3 cup of frozen corn
  • 1/4 cup of diced peppers
  • 1 tablespoon of diced jalapeño peppers
  • 1 pinch of salt and pepper
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of chili powder
  • Pinch of cayenne pepper
  • Pinch of sugar
  • 2 chopped garlic cloves
  • 1 liter of beef stock
  • 1 lime
  • 250 ml of diced tomatoes with juice
  • 1/4 cup of tomato paste
  • 1/3 cup of canned back beans
  • 1 tablespoon of fresh coriander, chiseled
  • 4 tablespoons or sour cream
  • 4 tablespoons of shredded yellow cheddar


  1. In a small pot, heat the oil. Add onion, corn, peppers, jalapeno peppers, salt and pepper. Fry for about 1 minute without coloring until the vegetables are translucent.
  2. Sprinkle with cumin, chili powder, cayenne pepper, sugar and chopped garlic. Fry slightly with the vegetables.
  3. Add the beef broth, tomatoes, lime juice and tomato paste. Bring to a boil.
  4. Add the black beans and let your soup broth simmer quietly.
  5. Open the Dalisa Mexican sausages and form small meatballs, the size of a piece of 25 cents.
  6. In a skillet heat the oil. Color the sausage balls until they are colored on all surfaces. Sponge well on paper towels. Stir the meatballs into broth. Let simmer for 5 minutes. Serve with sour cream, cheese and coriander.
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