French Gourmet Pork Sausage And Vegetable Stew Recipes

FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW

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.

SAUSAGE-AND-VEGETABLE STEW

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.

FRENCH STYLE PORK STEW WITH ROOT VEGETABLES

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!