Cuban Inspried Stewed Sausages
photo by Megohm
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
1 pot
- Serves:
- 2-4
ingredients
- 1 teaspoon pork fat (or oil, etc)
- 1 medium onion, small dice
- 2 stalks celery, small dice
- 1⁄2 bell pepper, chopped (I like small dice, but do with it what you will)
- 2 garlic cloves, minced
- 2 -3 smoked sausage, sliced diagonally in thirds
- 1 (5 ounce) can tomato paste
- 1 1⁄2 - 2 cups water
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 1 teaspoon chopped fresh oregano
- 1⁄2 teaspoon ground cumin
- 1 teaspoon paprika (or smoked paprika, if you can)
- 1⁄2 - 3⁄4 teaspoon red pepper flakes
- 1 bay leaf
- salt and pepper, to taste
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!