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Pork Brunswick Stew

chef.gonzalo's picture
Ingredients
  Soft bread crumbs 3⁄4 Cup (12 tbs) (1 slice)
  Milk 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Ground sage 3⁄4 Teaspoon
  Ground pork 1 Pound
  Cooking oil 2 Tablespoon
  Canned tomatoes 28 Ounce, cut up (1 can)
  Canned whole kernel corn 16 Ounce (1 can)
  Onion 1 Medium, chopped for 1/2 cup
  Vinegar 1 Tablespoon
  Prepared mustard 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

GETTING READY
1. Mix together pork, crumbs, milk, 3/4-teaspoon salt, and sage; mix well.
2. Shape into 36 one-inch balls.

MAKING
3. In Dutch oven heat oil and brown meatballs, half at a time.
4. Drain off the fat and return all meatballs to the Dutch oven.
5. Add the tomatoes, corn, onion, vinegar, mustard and sugar; bring the mixture to boil.
6. Reduce heat; cover and simmer for about 30 minutes.

SERVING
7. Ladle stew into individual bowls and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Pork
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 550 Calories from Fat 305

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 83.1 mg27.7%

Sodium 1538.7 mg64.1%

Total Carbohydrates 38 g12.6%

Dietary Fiber 8.1 g32.3%

Sugars 12.3 g

Protein 26 g52.3%

Vitamin A 29.4% Vitamin C 38.8%

Calcium 14.3% Iron 24.3%

*Based on a 2000 Calorie diet

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Pork Brunswick Stew Recipe