Longaniza guisée

Ingrédients

• 1 pound longaniza ([0.45 kg] (Dominican cornpepper-spiced pork sausage) )
• 1 medium red onion (diced)
• 4 cloves garlic (crushed)
• 1 cubanela (cubanelle pepper) (chopped)
• 2 cups tomato sauce
• 1/2 teaspoon oregano (dry, ground)
• 1 teaspoon salt ((or more, to taste))
• 4 sprigs cilantro ((or parsley) minced, plus extra for garnishing)

Préparation

1. 1

   --- 1. Cook the longaniza ---

2. 2

   Brown chuleta: Cut longaniza into 1" [2.5 cm]-long pieces.Heat a medium size pot or skillet over high heat. Add the longaniza and cook, stirring often until it browns (careful with splatters!).

3. 3

   --- 2. Cook the vegetables ---

4. 4

   Cook vegetables: Remove and discard excess fat if necessary but leave a couple of tablespoons for sautéing vegetables in the next step.Once the longaniza is browned, lower heat to medium heat. Stir in onion, garlic, and cubanelle pepper. Cook stirring for a minute, or until the vegetables are cooked through.

5. 5

   --- 3. Finishing ---

6. 6

   Finishing: Pour in tomato sauce and stir.Simmer until the juices break the boil. Stir in the cilantro. Season with salt and pepper to taste.

7. 7

   --- 4. Serve ---

8. 8

   Serve: Remove from the heat and serve. Serving suggestions above the recipe.