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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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