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Pork And Sausages Contadina

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  Boneless pork 1 1⁄2 Pound, cut into pieces (Adjust Quantity As Needed)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Hot italian sausage 1 1⁄2 Pound (6 Links)
  Onion 1 Large, thickly sliced
  Zucchini 3 Medium, cut into 1 1/4 inch chunks
  Green bell peppers 2 , cut into 1 1/2 inch squares
  Carrots 6 , peeled and cut into 1 inch pieces
  Balsamic vinegar/Red wine vinegar 1⁄2 Cup (8 tbs)
  Hot cooked polenta/Rice / pasta 4 Cup (64 tbs)

1. Preheat oven to 400°. Trim excess fat from pork. Season with salt and pepper. Heat olive oil in a nonreactive large, flameproof casserole over medium-high heat. Add pork and cook, turning, 5 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.
2. Prick sausages all over with tines of a fork and add to casserole. Cook, turning, 5 minutes, or until lightly browned all over. Remove sausages and set aside. Pour off all but 2 tablespoons fat from casserole.
3. Add onion, zucchini, peppers, and carrots to pan. Stir to coat with oil. Return pork and sausages to pan. Transfer to oven and bake uncovered 20 to 25 minutes, turning several times, until pork and sausages are cooked through and vegetables are just tender. Remove from oven and pour vinegar over all. Stir to mix and serve over polenta, rice, or pasta.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6237 Calories from Fat 1375

% Daily Value*

Total Fat 155 g238%

Saturated Fat 39.2 g195.9%

Trans Fat 0.5 g

Cholesterol 810.4 mg270.1%

Sodium 5529.5 mg230.4%

Total Carbohydrates 881 g293.8%

Dietary Fiber 72.5 g290.2%

Sugars 64.8 g

Protein 336 g671.1%

Vitamin A 1304.3% Vitamin C 625.3%

Calcium 63.2% Iron 115.4%

*Based on a 2000 Calorie diet

Pork And Sausages Contadina Recipe