Dominican Dishes with a Johnsonville Twist

When Johnsonville asked us to amp up a classic dish with sausage, we were excited to put some Bronx flavor on whatever dish we decided to do.  After sitting down with our very own Chef Geronimo, we decided that we wanted to go with two dishes that are classics in our home- Sancocho Dominicano and Arroz con Pollo. Between him and I, our little family is made up of Dominican, Italian, and Irish culture. Since he is the chef, our daughter’s fond food memories will consist of many dishes from his Dominican side. We thought what better way to tackle this fun task than to incorporate Johnsonville sausage into our two favorite Caribbean dishes.


Sancocho with Johnsonville Smoked Split Rope Sausage

Sancocho with Johnsonville Smoked Split Rope Sausage

Sancocho is a hearty meat stew that is almost always made in batches big enough to serve a neighborhood. It’s often made during family gatherings, simmering in the background until the end of the night when everyone lines up to be served a bowl. Usually made with hen, beef, and pork- we knew that Johnsonville’s Smoked Split Rope Sausage would make a yummy addition to this seriously amazing dish.


-1 small yuca, peeled and diced small

-1 green plantain, peeled and cut on bias

-1/2 of a cassava squash, peel and diced small

-1 small yautia, peel and diced small

-1/2 of an onion, peel and diced small

-1/2 of a small green pepper, diced small

-1/8 bunch of cilantro, chopped

-1 Haas avacado

-1/2 tablespoon fresh pureed garlic

-1 tablespoon dried oregano

-2 tablespoons Adobo

-1 lime

-olive oil

-1 1/2 chicken bouillon cubes

-1/2 lb. chicken

-1 link of Johnsonville Smoked Split Rope sausage



1. Marinate chicken with juice of half the lime, garlic, oregano, Adobo. Brown in stewing pot.

2. Add diced cassava, yuca, yautia, plantains, onions and peppers and sausage. Saute’ until vegetables and sausage are brown.

3. Add 2 quarts of water, bouillon cubes. Let simmer for 45 minutes or until vegetables are tender.

4. Remove half of vegetables using perforated spoon into a bowl. Mash with potato masher or fork. Add back into pot.

5. Simmer for 10-15 minutes until consistency is thicker.

6. Finish with other half of fresh lime juice.

7. Garnish with cilantro and serve with avocado. Can also serve with white rice on the side.


Sausage Arroz Con Pollo with Johnsonville Andouille Split Rope Sausage

Sausage Arroz Con Pollo

Almost everyone is already acquainted with this classic dish. Chicken and rice go hand in hand. And now, so does Johnsonville’s Andouille Split Rope Sausage.


-2 cups Jasmine or medium grain rice

-1/2 red pepper, diced small

-2 tablespoons of olives & capers

-1/8 bunch of cilantro

-1/2 small white onion, diced small

-1/2 lb. chicken

-1 link Johnsonville Andouille Split Rope Sausage, cut on the bias

-1 tablespoon olive oil

-1 1/2 chicken bouillon cubes

-1/2 tablespoon of saffron or saffron powder

-1/2 tablespoon fresh pureed garlic

-2 tablespoons white vinegar

-1/2 tablespoon dry oregano

-1 tablespoon Adobo



1. Marinate chicken with garlic, oregano, vinegar, and Adobo. Brown on both sides in skillet using Olive Oil.

2. Add onions, peppers, olive & capers, and Johnsonville sausage. Saute‘.

3. Add saffron and bouillon cube and 1/2 quart of water. Bring to boil.

4. Add rice. Simmer for 5 minutes, then remove excess liquid. Cover and lower heat for 17 minutes.

5. Fluff with fork and garnish with cilantro and diced red pepper.


For more great recipes using Johnsonville’s sausage, visit What are your family’s classic recipes? Would you consider amping them up with sausage? Share your ideas with us! Follow Johnsonville on Twitter and like them on Facebook for even more ideas.

Thanks to Johnsonville for giving us this great opportunity to create these fun dishes using their sausage. We were compensated via gift card and coupons to purchase ingredients.


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