Category Archives: pork

sausage crockpot stew with variations

  • 1 lb lamb sausage or good quality keilbasa, cut into big chunks
  • 6 small onions, peeled, not chopped or 3 medium, peeled and quartered
  • 3 small peppers, assorted, cut into big chunks
  • 4 small sweet potatoes, different varieties or 2 big, either way peeled and cut into big chunks ….or one medium butternut squash peeled cut into big chunks.
  • 1 can (regular size) stewed tomatoes (or a nice fresh tomato grated plus 2 tbsp tomato paste)
  • 1 tsp cumin
  • 1/3 cup quinoa
  • handful fresh chopped italian parsley
  • salt, pepper

put the onions, peppers, sweet potato or squash chunks in the bottom of the crock pot.  Put sausage on top, pour tomato over top, sprinkle w salt.  Cook on low for ~6 hrs.  Turn off crock pot, stir in quinoa and cumin and let sit for around 1/2 hr.  just before serving stir in parsley. salt and pepper to taste.

Cornbread stuffing

  • 1 batch cornbread (recipe on indian head corn meal bag) loosely crumbled
  • 1 package potato bread stuffing
  • 1 lb loose sausage
  • 1 large onion chopped
  • 1 cup diced celery
  • 2-3 cups stock
  • herbs–parsley, sage, thyme
  • 1 tbsp or so maple syrup
  • salt
  • pepper

Saute sausage until it browns.  Remove sausage and saute onion and celery until onion begins to turn translucent. combine all ingredients in big pot.  transfer to casserole and bake 30 min at 350–basically to heat thru.  It is best made early in the day and allowed to sit so flavors blend.

adapted from Nancy McAlister’s recipe

Dolmades

  • 1 really large cabbage (can use jarred grape leaves too)
  • 1 lb ground meat (lamb or pork or beef)
  • 1 onion
  • 1/2 cup rice
  • chopped parsley
  • juice of a lemon or two
  • eggs 3-4
  • flour

cut out stalk of large head of cabbage.  Boil head of cabbage in large pot of water, occasionally  loosening and removing whole leaves as they soften.  Try not to tear them.  After the leaves are removed, remove remaining cabbage from water (chop and toss with some oil and vinegar for a salad).  save broth. combine ground meat, rice, onion, parsley and salt and pepper.  spoon small amt (like a small meat ball) onto section of leaf and roll and place in bottom of pot.  Cover dolmades with boiling broth and boil gently with plate on top for 45 min.  make avgolemeno sauce with lemon, egg, flour and broth.  alternately, could use sauce of sauted onion and grated tomato with basil.

from Andromahi ❤

Bacon-Wrapped Maple Pork Loin Recipe at Epicurious.com

Bacon-Wrapped Maple Pork Loin

Gourmet | March 2006

Maple syrup brings out the subtle sweetness of the bacon. If you like, you can substitute molasses (not blackstrap).

Yield: Makes 6 to 8 servings

For brining pork

  • 8 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons maple syrup (Grade B or amber)
  • 1/2 teaspoon crushed black peppercorns
  • 2 sprigs fresh sage
  • 1 large garlic clove, smashed
  • 1 Turkish or 1/2 California bay leaf
  • 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed
  • For roasting pork
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh sage
  • 3 tablespoons maple syrup (Grade B or amber)
  • 16 bacon slices (about 1 lb)
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water
  • Special equipment: an instant-read thermometer

Brine pork:

Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.

Roast pork:

Put oven rack in middle position and preheat oven to 350°F.

Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.

Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.

via Bacon-Wrapped Maple Pork Loin Recipe at Epicurious.com.