Cuban Inspried Stewed Sausages

"Something I came up with during one of my "Dexter," binges. This is super savoury, rich, filling, and above all, delicious. Very easy to make, as well. Serve over rice."
 
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photo by Megohm photo by Megohm
photo by Megohm
Ready In:
30mins
Ingredients:
16
Yields:
1 pot
Serves:
2-4
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ingredients

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directions

  • In a large skillet, sautée onion, celery and bell pepper until softened.
  • Add garlic and cook 1 minute until fragrant.
  • Add sausage and let brown, making sure to stir fairly often.
  • Add 1 can of tomato paste, mixed with the 1.5 – 2 cups water (however thick you’d like your sauce, initially), to form a sauce.
  • Add to the skillet, with sugar, lime juice, oregano, cumin, paprika, red pepper flakes, bay leaf, and a little salt and pepper to start.
  • Cover and let cook 10-15 minutes, simmering over medium/medium-low heat. remove lid and let simmer 3-5 minutes, till sauce thickens to your liking.
  • Check for seasoning, and serve over rice!

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RECIPE SUBMITTED BY

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
 
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