Pork stew with smoked sausage
Instructions
Peel and browse the cabbage.
Blanch the leaves for 5 minutes in salted water, drain and raccoglietele in a pan.
Add the carrot slices and two kinds of meat in cubes rather large.
Add salt and pepper, no need of more seasoning.
Cover and cook over low heat for an hour and a quarter.
Prick sausages with the prongs of a fork and, when Miss 10 minutes after cooking, place them in the pan.
Stir, switch on the serving dish and serve hot.
Accompanying wines: Trentino Merlot DOC, Rosso Piceno DOC, Gioia Del Colle Rosso DOC.
Ingredients and dosing for 4 persons
- 400 g of pork brisket
- 400 g of pork shoulder
- 2 smoked sausages
- 1 cabbage
- 200 g of carrots
- Salt
- Pepper