Difference between revisions of "Cuban Style Smoked Sausages with Onions and Olives"
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| 1 [[Red onion|red onion]], roughly chopped | | 1 [[Red onion|red onion]], roughly chopped | ||
| ¼ cup [[Peppers|peppers]], chopped | | ¼ cup [[Peppers|peppers]], chopped | ||
− | | ¼ cup | + | | ¼ cup Spanish [[Olives]] with Stuffed [[Pimento]] |
− | | 1 tablespoon | + | | 1 tablespoon [[Goya Adobo with Pepper]] |
| 1 can [[Tomatoes|tomatoes]] | | 1 can [[Tomatoes|tomatoes]] | ||
| 1 tablespoon [[Garlic puree|garlic puree]] or 2 chopped [[Garlic|garlic]] [[Cloves|cloves]]. | | 1 tablespoon [[Garlic puree|garlic puree]] or 2 chopped [[Garlic|garlic]] [[Cloves|cloves]]. | ||
| ¼ cup [[Sherry|sherry]] | | ¼ cup [[Sherry|sherry]] | ||
− | | 1 teaspoon Maggi Smoke Liquid Seasoning | + | | 1 teaspoon [[Maggi Smoke Liquid Seasoning]] |
| [[Salt|salt]] and [[Pepper]] to taste. Serve on a bed of [[Rice|rice]] or stuffed in some hot crusty [[Bread|bread]]. | | [[Salt|salt]] and [[Pepper]] to taste. Serve on a bed of [[Rice|rice]] or stuffed in some hot crusty [[Bread|bread]]. | ||
}} | }} | ||
+ | ===[[Mise en place]]=== | ||
+ | Either: | ||
+ | * Fire up the [[barbecue]] | ||
+ | * Preheat the oven to 200°C [400°F - Gas Mk 6] | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
− | | 1. [[Bake]] [[Smoked]] [[Sausage]] in the [[Oven|oven]] for 20 minutes in a relatively hot | + | | 1. [[Bake]] the [[Smoked]] [[Sausage]] in the [[Oven|oven]] for 20 minutes in a relatively hot oven (200°C [400°F - Gas Mk 6]) |
− | | 2. [[Saute]] | + | | 2. [[Saute|Sauté]] [[Peppers|peppers]] and [[Onions|onions]] until [[Onions|onions]] are translucent. |
− | | 3. Remove [[Sausage|sausage]] from [[Oven|oven]] when the skin becomes [[Toasted|toasted]] well and let cool. Slice into ½ inch lengths and add to [[Saute| | + | | 3. Remove [[Sausage|sausage]] from [[Oven|oven]] when the skin becomes [[Toasted|toasted]] well and let cool. Slice into ½ inch lengths and add to [[Saute|sauté]]. |
| 5. Sprinkle on [[Adobo|adobo]], mix in [[Garlic|garlic]], then the [[Liquid smoke|liquid smoke]] seasoning, can of [[Tomatoes|tomatoes]] and [[Garlic|garlic]]. | | 5. Sprinkle on [[Adobo|adobo]], mix in [[Garlic|garlic]], then the [[Liquid smoke|liquid smoke]] seasoning, can of [[Tomatoes|tomatoes]] and [[Garlic|garlic]]. | ||
| [[Blend]] and [[Simmer|simmer]] for 5 minutes. | | [[Blend]] and [[Simmer|simmer]] for 5 minutes. | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
− | Serve stuffed in a | + | Serve stuffed in a baguette or sliced [[Cuban]] [[Bread|bread]] or lovely on its own as a [[Gluten|gluten]] free recipe or the other favourite Cuban way, over a bed of [[Rice|rice]]. |
[[Category:Recipes|Sausages]] | [[Category:Recipes|Sausages]] | ||
[[Category:Cuban recipes|Sausages]] | [[Category:Cuban recipes|Sausages]] |
Revision as of 07:34, 18 July 2014
An easy and inexpensive way to give your sausages a Cuban twist.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 large smoked sausage
- 1 red onion, roughly chopped
- ¼ cup peppers, chopped
- ¼ cup Spanish Olives with Stuffed Pimento
- 1 tablespoon Goya Adobo with Pepper
- 1 can tomatoes
- 1 tablespoon garlic puree or 2 chopped garlic cloves.
- ¼ cup sherry
- 1 teaspoon Maggi Smoke Liquid Seasoning
- salt and Pepper to taste. Serve on a bed of rice or stuffed in some hot crusty bread.
Mise en place
Either:
- Fire up the barbecue
- Preheat the oven to 200°C [400°F - Gas Mk 6]
Method
- 1. Bake the Smoked Sausage in the oven for 20 minutes in a relatively hot oven (200°C [400°F - Gas Mk 6])
- 2. Sauté peppers and onions until onions are translucent.
- 3. Remove sausage from oven when the skin becomes toasted well and let cool. Slice into ½ inch lengths and add to sauté.
- 5. Sprinkle on adobo, mix in garlic, then the liquid smoke seasoning, can of tomatoes and garlic.
- Blend and simmer for 5 minutes.
Serving suggestions
Serve stuffed in a baguette or sliced Cuban bread or lovely on its own as a gluten free recipe or the other favourite Cuban way, over a bed of rice.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.