Cuban Style Smoked Sausages with Onions and Olives
- 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.
- Fire up the barbecue
- Preheat the oven to 200°C [400°F - Gas Mk 6]
- 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.
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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.
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