Sausage Picadillo

Sausage Picadillo
 2 tbsp vegetable oil, divided
 ½ lb ground beef chuck (20% fat)
 5 patties Goolsby's Sausage
 ½ medium onion, finely chopped
 2 plum tomatoes, cored, chopped
 1 medium poblano chile, seeds removed, finely chopped
 3 garlic cloves, finely grated
 1 tsp ground cumin
 ½ tsp black pepper
 1 tbsp salt
 1 medium Yukon gold potato, peeled, chopped
 2 cups chicken stock or low-sodium chicken broth
 ¼ cup chopped cilantro
1

Heat 1 Tbsp. oil in a large skillet over high. Cook beef and sausage, breaking up with a wooden spoon, until browned but not completely cooked through, 5-7 minutes. Transfer to a medium bowl with a slotted spoon.

2

Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to the pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender, beef and sausage is cooked through, 20-25 minutes. Season with more salt if needed.

3

Mix in cilantro just before serving. Serve with rice or leftovers on top of tacos the next day.

4

Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.

Ingredients

 2 tbsp vegetable oil, divided
 ½ lb ground beef chuck (20% fat)
 5 patties Goolsby's Sausage
 ½ medium onion, finely chopped
 2 plum tomatoes, cored, chopped
 1 medium poblano chile, seeds removed, finely chopped
 3 garlic cloves, finely grated
 1 tsp ground cumin
 ½ tsp black pepper
 1 tbsp salt
 1 medium Yukon gold potato, peeled, chopped
 2 cups chicken stock or low-sodium chicken broth
 ¼ cup chopped cilantro

Directions

1

Heat 1 Tbsp. oil in a large skillet over high. Cook beef and sausage, breaking up with a wooden spoon, until browned but not completely cooked through, 5-7 minutes. Transfer to a medium bowl with a slotted spoon.

2

Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to the pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender, beef and sausage is cooked through, 20-25 minutes. Season with more salt if needed.

3

Mix in cilantro just before serving. Serve with rice or leftovers on top of tacos the next day.

4

Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.

Sausage Picadillo