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Cuban Picadillo With Sausage Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 8 months, 2 weeks ago Delightful sounding Cuban stew taken from The Philadelphia Inquirer and courtesy of Executive Chef Rafael Gonzalez of The Four Seasons Philadelphia. The olives and fried potatoes are optional. Serve with white rice and fried plantains. Prep:12m Cook:45m Servings:6	Lacrenshaw
	sausage sherry tomatosauce greenolives friedpotatoes

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Ingredients

1/4 cup olive oil

1 pound raw pork sausage, your choice and casing removed

2 bay leaves

1 cup sherry wine

1 quart plain tomato sauce

1/2 cup green olives

1/2 cup small diced fried potatoes

Directions

In a large frying pan, heat oil over medium high heat and add sausage.

Cook sausage until well browned.

Add bay leaves and sherry, stirring to remove brown bits from bottom of pan.

Bring to a simmer and reduce by three-quarters which should take about 10 minutes.

Add tomato sauce.

Cook on low heat for 30 minutes.

At the end it is optional to add green olives and potatoes.

Serve with white rice and a side of fried plantains if you like.

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Comments

quaziefly 8 months, 2 weeks ago said:
Super recipe! Thank you!

lacrenshaw 8 months, 1 week ago said:
No problem, quazie, enjoy!!
Lorraine

chefmeow 8 months, 1 week ago said:
This sounds amazing. Great post and a high 5.

lacrenshaw 8 months, 1 week ago said:
I really hope that you and yours enjoy this dish, meow! Thanks for your ^5, my friend.
Lorraine

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