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 is made with spices and wine creating deliciously intense flavour in this casserole. This is truly a warming dish to try. Serve with potatoes or rice

Ingredients

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

  • Heat oil over high heat in a large deep frying pan. Add pork chops and brown on both sides. Transfer to a plate
  • Reduce heat to medium and add sausages, onion, yellow pepper and garlic to the pan. Cook until onions are softened, turning the sausage so they are browned on all sides
  • Stir in paprika and caraway and return pork chops to the pan.
  • Add wine, tomatoes, bay leaves and parsley and season with salt. Reduce heat to low and cover the pan. Cook for 35 – 40 minutes or until the pork chops are tender
  • Remove the sausages and cut into thick slices, then return back to the pan and cook for 3 more minutes. Enjoy!
  • Tip: this recipe 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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