Switch up your regular breakfast tacos with these lovely, super speedy smash sausage breakfast tacos. Just press sausage meat onto a tortilla, pan-fry and top with creamy smashed avocado and feta. A drizzle of chili oil finishes things off perfectly. Great for feeding a crowd!
These are even EASIER than other smash taco recipes I’ve shared before because you can skip the first step and just go straight to pressing your topping onto your taco. Because sausages are already seasoned, you don’t need to add other mix-ins.
I’m pairing them with a lovely fresh avocado and feta smash – this stuff is GOOD. It’s super quick and easy and adds a lovely creamy element to the crispy sausage topping.
While I’ve called these breakfast tacos, they can absolutely be enjoyed at any time of the day. They’re also brilliant if you’re hosting brunch or cooking for a crowd. The elements can be prepared in advance and then cooked when you’re ready – and you can even cook them on an outdoor grill, barbecue or Blackstone to make things SUPER quick.
Ingredients
- Sausages. Use your favorite here – any will do. You could also use sausage meat and skip the step of taking the skin off, for ease.
- Avocado. You want to make sure your avocado is nice and ripe, for the best flavor and to make the mashing easier.
- Feta. I love adding this to the avocado to bulk it out and give it an extra creamy, umami flavor. You could skip it if you like.
- Tortillas. Use regular flour or corn tortillas, either work. You could even use large tortillas and make burritos.
How to make them
Deskin your sausages, then press them onto your tortillas. Spread them out into a thin even layer, going all the way to the edges. Mash your avocado and feta into a lovely chunky consistency.
Cook the sausage tacos for a few minutes until crispy, then remove from the pan and load on your toppings.
Got a question?
You can play around with the toppings, based on what you like and what you have on hand. Scrambled eggs or fried eggs are great additions, as is a drizzle of basil pesto, sundried tomato pesto, zhoug sauce, ginger scallion sauce or a loaded dipping oil (this festive dipping oil would be lovely around the holiday season).
There are a couple of reasons this may be happening – you want to really press down on the tortilla in the pan when you add it – this will help to ‘seal’ it to the tortilla and really smash it in. You also want to make sure your pan is nice and hot. But if the meat doesn’t stick it’s not the end of the world – they’ll still taste wonderful.
Like this recipe? Try these smash tacos next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Smash Sausage Breakfast Tacos
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Switch up your regular breakfast tacos with these lovely, super speedy smash sausage breakfast tacos. Just press sausage meat onto a tortilla, pan-fry and top with creamy smashed avocado and feta. A drizzle of chili oil finishes things off perfectly. Great for feeding a crowd!
Ingredients
- 1 large ripe avocado
- 4oz/100g feta
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- Black pepper
- 6 large sausages
- 12 mini tortillas
- 2 scallions (spring onions), finely sliced
- Chili oil, to serve
Instructions
- Make the avocado feta smash. Halve the avocado, remove the seed, then scoop the flesh out into a bowl. Crumble in the feta, then add the lime juice, 1/2 teaspoon of salt and a good grind of black pepper. Use the back of a fork to mash it into a rough ‘smash’. You can keep it as chunky as you like, or work it further so it’s smoother, it’s up to you. Taste, then season with a little more lime juice if you like, and possibly more salt (this will depend on how salty your feta is).
- Top your tacos. Deskin your sausages by cutting through the skin and down the sausage, then peeling the skin off. You’ll use half a sausage per taco. Lay a mini tortilla on your work surface, then place the half sausage on top. Use the back of a spoon to press it out into a thin, even layer on your taco. Repeat with the remaining tortillas and sausages.
- Cook the tacos. Drizzle a little olive oil into a large pan and set over high heat. Once hot, set a topped taco, sausage side down, into the pan and press down firmly to ‘smash’ it into the pan. I like to use a flat spatula or fish slice for this. Cook for four minutes, then flip to crisp up the other side of the taco for another 30 seconds. Remove and repeat with the remaining tacos. You should be able to cook a few at once, depending on the size of your pan.
- Top the tacos. Divide the feta and avocado smash between the cooked tacos, then top with a good drizzle of chili oil. Finish by scattering over the sliced scallions, then serve.
Notes
INGREDIENT NOTES: Use any sausage you like here! Make sure the avocado you use is nice and ripe to make it much easier to mash and mix with the feta.
PREP AHEAD: You can make the avocado feta smash ahead of time (it will be fine for a couple of days in the fridge, though it may lose it’s color a little). The tacos can be topped ahead of time – you could top them the night before you want to use them. Just make sure to not store them directly on top of each other in the fridge as they will stick together. Use parchment paper to separate the layers.
OPTIONAL ADDITIONS: Lovely creamy scrambled eggs are a fab addition to these too. You can swap the chili oil for sweet chili jam, basil pesto, sundried tomato pesto, zhoug sauce or a loaded dipping oil (this festive dipping oil would be great around the holiday season).
- Prep Time: 10
- Cook Time: 15
- Category: breakfast
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 3 tacos
- Calories: 641
- Sugar: 2g
- Sodium: 1017.4mg
- Fat: 44.2g
- Saturated Fat: 16.1g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7.6g
- Protein: 23g
- Cholesterol: 98.3mg
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