This spicy rattlesnake sausage chowder recipe has a bite, but at least it won’t take a bite out of you. The recipe was inspired by Tate Dutton’s brave action in a key episode of Yellowstone.
Servings: 6
The alcohol in this recipe should evaporate during cooking but this is not really a recipe for kids unless that kid is the fictional character "Tate" who defends himself from a rattlesnake in a key episode of Yellowstone. Rattlesnake sausage can be ordered online (rattle not included).
Ingredients
- 2 Tbsp olive oil
- 4 rattlesnake sausage links cut into ½-inch coins, about 1 cup
- 2 cups halved fingerling potatoes
- 1 large jalapeño or two medium serrano chiles thinly sliced, about ¼ cup
- ½ cup bourbon whisky
- 1 box vegetable or chicken stock
- 1 can evaporated milk
- 2 cups shredded sharp cheddar cheese
- Salt to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy bottomed soup pot over medium heat. Fry the potatoes cut side down with sausage coins until browned, about 3-5 minutes, flipping the sausages halfway through. Remove potatoes and sausages from the pan and set aside.
- Pour the whisky and stock into the pot and bring to a boil. Then, using a wooden spatula, scrape up any brown bits stuck to the bottom of a pan. Reduce the heat to medium low, stir in the evaporated milk and cheddar cheese until the cheese is completely incorporated into the liquid, about 3 minutes. Add the green chile slices, sausages and potatoes to the pot and simmer over low heat for 10 minutes, or until the potatoes are fork tender. Taste and add salt if needed. Serve immediately.
Notes
This recipe is reprinted from The Unofficial Yellowstone Cookbook by Jackie Alpers. Please note that there is a misprint in the book calling for sweetened condensed milk instead of unsweetened condensed milk (also known as evaporated milk) that has been corrected here and will be corrected in all future pressings of the printed cookbook.
Hungry for More?Buy the Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
