Pork and sausage saute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork tenderloin; trimmed, cut into |
| ; 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 | Bacon slices; chopped | |
| 8 | ounces | Fully cooked smoked sausage; (such as linguica or |
| ; hot links), cut | ||
| ; into 3/4-inch | ||
| ; pieces | ||
| 2 | larges | Garlic cloves; chopped |
| ¼ | cup | Olive oil |
Directions
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.