PORK & SAUSAGE CASSEROLE

                                                           PORK & SAUSAGE CASSEROLE

THIS PORK DISH FROM THE CATALAN REGION USE SPICY BUTIFARRA SAUSAGE.YOU CAN FIND THERM IN SOME SPANISH DELICATESSENS BUT,IF NOT,SWEET ITALIAN SAUSAGES WILL ALSO TASTE EXCELLENT IN THIS RECIPE.

                                                                                   
                                                                               

 

INGREDIENTS

 2 tbsp olive oil

4 boneless pork chops, about 175 g/6 oz 

4 butifarra or sweet Italian sausages

1 onion ,chopped

2 garlic cloves, chopped

½ cup dry white wine

4 plum tomatoes, chopped

I bay leaf

2 tbsp chopped fresh parsley

salt and freshly ground black pepper

green salad,to serve

METHOD

1. Heat the oil in a large,deep frying pan. Cook the pork chops over a high heat until browned on both sides, then transfer to a plate.

2. Add the sausages ,onion and garlic  to the pan and cook over a moderate heat until the sausages are browned and the onion softened, turning the sausages two or three times during cooking. Return the   chops to the pan.

3. Stir in the wine .tomatoes and bay leaf and season with salt and pepper. Add the parley. Cover the pan and cook for 30 minutes.

4. Remove the sausages from the pan and cut into thick slices. Return them to the pan and heat through. Serve hot, accompanied by a green salad.