Cuban Picadillo with Sausage
From lacrenshaw 15 years ago
- 45 minutes to make
- Serves 6
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.
Ingredients
- 1/4 cup olive oil shopping list
- 1 pound raw pork sausage, your choice and casing removed shopping list
- 2 bay leaves shopping list
- 1 cup sherry wine shopping list
- 1 quart plain tomato sauce shopping list
- 1/2 cup green olives shopping list
- 1/2 cup small diced fried potatoes shopping list
How to make it
- 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.
People Who Like This Dish 3
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The Rating
Reviewed by 5 people-
Super recipe! Thank you!
quaziefly
in ALL POINTS loved it
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This sounds amazing. Great post and a high 5.
chefmeow
in Garland loved it
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