SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
- Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
- Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.
GALICIAN PORK AND VEGETABLE STEW
Provided by José Andrés
Categories Soup/Stew Pork Potato Stew High Fiber Dinner Steak Ham Leek Kale Chickpea Potluck Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
- Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
- Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
- Available at specialty foods stores and Italian markets.
- ** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
- What to drink:
- The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.
SAUSAGE AND VEGETABLE SHEET PAN DINNER
An easy dinner exploding with flavor baked all in one pan! Broccoli, baby potatoes, and carrots are tossed in a mixture of olive oil, whole grain mustard, and Pecorino cheese, then baked alongside mild Italian sausage. The result is a satisfying family-friendly supper that requires hardly any effort.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
- Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 475.7 calories, Carbohydrate 25.2 g, Cholesterol 48.2 mg, Fat 33.3 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 9.6 g, Sodium 1164.4 mg, Sugar 4.1 g
FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW
Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.
Provided by Polar Bear
Categories Stew
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
- To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
- All vegetables and meats are cut into cubes or diced and add more liquid.
- Use only half of the pork shoulder.
- Trim off excess fat from pork shoulder.
- Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
- Add garlic, bouquet garni, juniper berries.
- Pour in enough cold water to cover and bring to a gentle simmer.
- Cut the rind off the bacon and add to liquid with pork shoulder.
- Simmer very gently uncovered, using ladle to skim off fat and froth.
- Cut cabbage into 10 wedges.
- Remove strip of core at inner edges.
- When the shoulder has cooked for 1 17" hours, add the beans.
- Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
- Simmer for one hour more.
- The pork cooks for a total of 3 hours.
- Strain contents of pot and set over a bowl or clean pot.
- Discard bouquet garni and shoulder bone.
- Skim off a bit of the fat.
- Season the broth to taste with salt.
- Slice the meats.
- Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.
FRENCH STYLE PORK STEW WITH ROOT VEGETABLES
Make and share this French Style Pork Stew With Root Vegetables recipe from Food.com.
Provided by QueenChefTC
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- put the flour in a large bowl and season generously with salt and pepper.
- Add the pork in 4 batches, tossing to coat thoroughly.
- In a large covered casserole, heat 2 T. oil until simmering.
- Add onion, shallot and garlic and saute until translucent.
- Remove and set aside on a plate.
- Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
- Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
- Reduce the heat if the casserole bottom darkens too much.
- Return all pork to the casserole.
- Add the wine and bring to a boil.
- Add the stock and return to a boil.
- Season with salt and pepper.
- Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
- Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
- Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
- Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
- Remove thyme sprigs and bay leaves, season with salt and pepper.
- Serve and enjoy!
- **Can be made in slowcooker!
Nutrition Facts : Calories 655.4, Fat 39.1, SaturatedFat 10.6, Cholesterol 105.7, Sodium 298.8, Carbohydrate 27.2, Fiber 3.7, Sugar 5.2, Protein 39.6
PORK AND GREEN CHILE STEW
As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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