Cuban Breakfast Recipe

This isn’t your typical Cuban breakfast. A typical Cuban breakfast consists of espresso with milk (cafe con leche) with toast (pan tostado).

Instead I am  about to take your taste buds on an exciting journey with this culinary creation. It’s a fusion of flavors you might not expect, bringing together the richness of Italian sausage and the vibrant Cuban culinary tradition.

Imagine waking up to an irresistible aroma filling your home, a scent that lured me into the kitchen one memorable morning. It was the beginning of a love affair with a breakfast that would soon become a cherished dinner option.

What’s exceptional about this dish is its versatility. While it’s perfect for a hearty breakfast, its true magic lies in slow simmering. As it gently cooks, the sausage transforms into tender perfection. This makes it ideal for preparing in advance, or you can even double the batch and freeze part for later.

Just as I’ve mentioned before, the foundation of this recipe begins with the aromatic sofrito, a combination of sautéed onions, bell peppers, and garlic. Then, we infuse it with tomato sauce and a medley of seasonings, creating a symphony of flavors. It’s the same foundation that gives life to another Cuban classic,  Chicken Fricassee (Fricase de Pollo).

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Cuban Breakfast Sausage

Author: Noelle Cooking Method: simmered Cuisine: Cuban Courses: Main Dish

Difficulty: Easy Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4

Ingredients

Servings

• 2 pounds Johnsonville Mild Italian sausage links (2 packages)
• 2 tablespoons Olive oil
• 1 Onion (Diced)
• 1 Bell pepper (Diced)
• ¹⁄₃ cup Peeled garlic (Smashed)
• ¹⁄₃ cup Vino seco (white wine)
• 16 fluid ounces Goya tomato sauce
• 8 fluid ounces Water
• 3 tablespoons Cumin
• 1 ¹⁄₂ teaspoon Garlic powder
• 1 ¹⁄₂ teaspoon Salt

Instructions

1. For a family of four I use two packages of Johnsonville Mild Italian sausage links. First, cut each link into 1/2 inch pieces. Heat a sauté pan on medium high heat and add 2 tablespoons of olive oil.
   
2. Next, add the cut up pieces of Italian sausage and brown all over. Drain off any excess fat and then add the diced onions and bell peppers. Smash the garlic (1/3 cup of garlic before smashing, 10-15cloves). If it is too much garlic for your taste 3-5 cloves is fine. When onions and peppers look translucent add the garlic and cook for another 2-4 minutes until garlic is fragrant. Deglaze the pan with the 1/3 cup of vino seco. Scrape up any bits while stirring and add 2 cans of Goya tomato sauce. Fill one can with water and add to sausage.
   
3. Add salt, garlic powder and cumin to sauce and simmer covered on low for at least 30 minutes. The longer this dish simmers on low the better the flavors combine and taste unbelievably delicious! While the sausage is cooking I make some breakfast potatoes, scrambled eggs and toast to complete the meal.