Cuban Style Smoked Sausages with Onions and Olives

An easy and inexpensive way to give your sausages a Cuban twist.

Cuban Style Smoked Sausages with Onions and Olives

Servings:	Serves 4
Calories per serving:	180
Ready in:	27 minutes
Prep. time:	7 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	18th July 2014

Best recipe review Cuban cunbano suasages? 3.5/5 Olives and sausages! The Judge

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. 1. Bake the Smoked Sausage in the oven for 20 minutes in a relatively hot oven (200°C [400°F - Gas Mk 6])
2. 2. Sauté peppers and onions until onions are translucent.
3. 3. Remove sausage from oven when the skin becomes toasted well and let cool. Slice into ½ inch lengths and add to sauté.
4. 5. Sprinkle on adobo, mix in garlic, then the liquid smoke seasoning, can of tomatoes and garlic.
5. 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.

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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.

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