Pork and sausage saute

Yield: 1 servings

Measure Ingredient
2 pounds Pork tenderloin; trimmed, cut into
\N \N ; 1-inch cubes
1 tablespoon Paprika
8 cups Cubes trimmed day-old French bread; (3/4-inch)
1 cup Boiling water; (or more)
½ teaspoon Salt
¼ teaspoon Ground black pepper
4 \N Bacon slices; chopped
8 ounces Fully cooked smoked sausage; (such as linguica or
\N \N ; hot links), cut
\N \N ; into 3/4-inch
\N \N ; pieces
2 larges Garlic cloves; chopped
¼ cup Olive oil

Place pork in medium bowl. Add paprika; toss to coat. Cover; chill overnight.

Place bread cubes in large bowl. Add 1 cup boiling water. Using potato masher, crush mixture until bread has consistency of mashed potatoes, adding more water if mixture is dry. Stir in salt and pepper. Divide into 6 equal portions.

Saute bacon in large skillet over medium heat until golden, about 6 minutes. Add pork, sausage and garlic. Saute until pork is cooked through, about 15 minutes. Season with salt and pepper.

Heat oil in another large skillet over medium-high heat. Working in batches, add bread portions to oil, flattening to 4-inch rounds with wet spoon. Cook until brown, about 5 minutes per side. Place fried bread on plate. Top with meat.

Serves 6.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 1743 Calories (kcal); 98g Total Fat; (51% calories from fat); 200g Protein; 6g Carbohydrate; 612mg Cholesterol; 1935mg Sodium Food Exchanges: ½ Grain(Starch); 28½ Lean Meat; ½ Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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