Tomato Basil Sausage Picadillo

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September 18, 2014 by Lauren Grider

tomato basil sausage picadillo label

Picadillo is a dish made from ground beef and tomatoes, with other ingredients such as olives, capers, peppers and raisins depending on local custom. I made this twist on picadillo a few nights ago, and it was out of this world amazing! Sometimes I’m not sure whether that means it really was truly wonderful or whether I was just super hungry when I ate it. In any case, the inspiration for this dish actually comes from my mom, who requested that I add olives to the spaghetti-without-pasta dish that I made for her several weeks ago. Then, shopping this week yielded a great deal on Earth Fare hot Italian sausage. They make this sausage in-store, and it has a clean label: red wine, paprika, red pepper flakes, fennel seed, and other spices, no sugar in sight. So, I browned the sausage, added organic tomatoes, olives and basil. I loved the result- I hope you love it as well!

Tomato Basil Sausage Picadillo


1 lb hot Italian sausage (meat and spices only, no sugar)

15 oz organic diced tomatoes (check for clean label, no sugar)

1 tbsp coconut oil (or other healthy fat ideal for cooking)

sea salt to taste

15 oz black or green olives such as Lindsay Naturals (check for clean label)

8-10 fresh basil leaves, shredded

Add healthy fat to a skillet over medium heat and brown sausage. Add tomatoes and simmer until desired thickness is reached. Add olives and basil, stirring well and removing from heat. Serve immediately.

tomato basil sausage picadillo 1


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