Spanish Pork and Sausage Casserole

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Average Rating: 4 | Rated By: 1 users

This is one of Spain’s favourite pork and sausage casseroles. This traditional Spanish dish uses robust ingredients to create a deliciously intense flavour. This is truly a warming dish to try

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 4 bone-in pork chops, about ½-inch thick. Remove as much fat as possible
  • 4 gluten free Italian or Chorizo sausages, if you like spicy
  • 1 large yellow onion, chopped
  • 1 yellow bell pepper cut to bite size pieces
  • 4 large garlic cloves
  • 1 Tbsp. smoked paprika, if you do not have smoked you can use sweet paprika
  • ¼ tsp. caraway seeds
  • ½ cup dry white wine
  • 4 Roma or vine tomatoes, quartered
  • 2 bay leaves
  • ½ cup chopped fresh parsley
  • Sea salt to taste
  • Instructions

  • Heat oil in a large deep frying pan. Add pork chops and cook over high heat until browned on both sides. Transfer to a plate
  • Add sausages, onion, yellow pepper and garlic to the pan and cook over medium heat until onions softened, turning the sausage so they are browned on all sides
  • Stir in paprika and caraway and return pork chops to the pan.
  • Stir in wine, tomatoes, bay leaves and parsley and season with salt. Cover the pan and cook for 35 – 40 minutes
  • Remove the sausages and cut into thick slices, then return to the pan and cook for 3 more minutes
  • Serve with boiled or mashed potatoes
  • Tip: this dish can also be made in the oven. Once you stir in the wine, tomatoes, bay leaves and parsley transfer the casserole into a deep baking dish, cover and bake at 375 F for 30 minutes. Add a little water if needed during the baking


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