Pork And Sausage Casserole
Pork And Sausage Casserole - the very best way to enjoy two of my favourite ingredients in the one dish. The pork and sausage flavour combination will be a favourite with your family and friends.
30ml olive oil
4 boneless pork chops, about 175g
4 butifarra or sweet Italian sausages
1 onion, chopped
2 garlic cloves, chopped
120ml dry white wine
4 plum tomatoes, chopped (or vine tomatoes)
1 bay leaf
30ml chopped fresh parsley
salt and freshly ground black pepper
green salad and baked potatoes to serve
Heat the oil in a large, deep frying pan.
Cook the pork chops over a high heat until browned on both sides, then transfer to a plate.
Add the sausages, onion and garlic tothe pan and cook over a moderate heat until the sausages are browned and the onion softened, turning the sausages two or three times during cooking.
Return the chops to the pan.
Stir in the wine, tomtoes and bay leaf, and season with salt and pepper.
Add the parsley.
Cover the pan and cook for 30 minutes.
remove the sausages from the pan, and cut into thick slices.
Return them to the pan and heat through.
Serve hot, accompanied by a green salad and baked potatoes.
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