Pork neck stew and sausages

Name: Pork neck stew and sausages - Eftimia J.
Ingredients: 3 sausages; 500 g pork neck; 4 onions; 1 head of garlic; 3 tablespoons homemade ketchup; 700 g potatoes; 1 bunch of parsley; salt; paprika; pepper

Meat - Pork neck stew and sausages by Eftimia J. - Recipia

Pork Neck Stew with Sausages is a hearty dish made from common ingredients, perfect for a family meal. The meat and sausages are fried without oil, as they release enough fat on their own. The larger amount of onions adds a sweeter flavor to the stew, while the potatoes make it filling. Finally, fresh parsley and pickles balance the rich taste of the meat. Quick Info Preparation Time: not specified in the original recipe Cooking Time: about 30 minutes after adding water Total Time: depends on the time needed to peel and chop the ingredients; not specified Servings: not specified Difficulty: easy Recipe Type: pork stew, suitable for lunch or dinner Ingredients 3 pork sausages 500 g pork neck 4 onions 1 head of garlic 3 tablespoons homemade ketchup 700 g potatoes 1 bunch of parsley Salt, to taste Paprika, to taste Pepper, to taste No oil is needed. The neck and sausages release fat during frying, which is sufficient to sauté the onions and garlic. If you use more onions than indicated, the stew will have a sweeter taste. Preparation Method 1. Cut the pork neck and sausages into slices. There's no need to add oil, as the meat will leave fat in the pan or pot you are cooking in. 2. Place the slices of neck and sausages in the pan to fry. Let them brown, stirring occasionally to ensure they cook evenly. 3. Peel the onions and garlic, then chop them finely. Add them to the meat and sausages and mix. 4. Continue cooking until the onions become translucent. Stir occasionally to prevent them from sticking to the bottom of the pot and to combine well with the fat released by the meat. 5. Add the paprika and homemade ketchup. Stir to distribute them among the pieces of meat and onions. 6. Peel the potatoes, cut them, and add them to the pot. Gently mix to ensure they are covered in the sauce formed. 7. Pour in enough water to cover the meat. Once it starts to boil, let the stew cook for about 30 minutes. During this time, the meat and potatoes should simmer in the sauce. 8. Chop the parsley and add it to the stew. 9. Adjust the taste with salt and pepper. Gently stir and remove the stew from the heat when it is ready. The stew is served hot, alongside pickles or your favorite salad. The pickles add a tangy flavor that complements the neck, sausages, and ketchup sauce. Why I Make This Recipe Often It's a practical dish when I want something hearty without using many ingredients or oil. The neck and sausages provide flavor to the stew, while the potatoes absorb the sauce and make the dish filling enough for a regular meal. It’s also a family favorite, including for my daughter-in-law, Dănuța. Another advantage is that it cooks in a single pot, and most of the time is dedicated to simmering. Once all the ingredients are added, the stew requires little intervention, just occasional stirring and adjusting the seasoning at the end. Tips Cut the neck and sausages into similarly sized slices so that they cook approximately at the same time. Do not add oil at the beginning. The pork and sausages release fat during frying, which is used for the onions and garlic. The onions should become translucent before adding water. This is when paprika, ketchup, and potatoes are added. The water should cover the meat, but it doesn't need to fill the pot. If there's too much, the stew will have a more diluted sauce. Add salt carefully and adjust at the end, as the sausages may already be salty. Stir occasionally, especially after adding the potatoes, to prevent the ingredients from sticking and to ensure even cooking. Substitutions For this recipe, the main ingredients are pork neck, sausages, and potatoes. The quantities can only be adjusted if you want a larger or smaller pot, but the final taste depends on the balance between meat, onions, and potatoes. Homemade ketchup can be used in the exact amount indicated. If you don't have homemade ketchup, regular ketchup can be used, maintaining the 3 tablespoons, but the taste may be slightly different. No other herbs are specified in the original recipe as a substitute for parsley. To keep the flavor of the dish, it’s best to use fresh parsley. Variations The amount of onions can be increased. The more onions you use, the sweeter the stew will be, and the richer the sauce. Paprika can be adjusted to taste, depending on how intense you want the flavor. Be careful not to leave it too long in the bottom of the pot before adding the other ingredients, as it can burn and become bitter. You can use sausages cut into thicker or thinner slices, depending on how you prefer them in the stew. The important thing is to fry them together with the neck before adding the vegetables. Serving Ideas Serve the stew hot, with pickles on the side. Pickled cucumbers, green tomatoes, or other pickles you have on hand pair well with the rich taste of the meat. If you prefer something fresher, you can serve it with your favorite salad. The original recipe does not specify a particular type of salad, so the choice can vary based on the season and taste. The stew can be served directly from the pot, after being seasoned and sprinkled with parsley. Frequently Asked Questions 1. Is oil added to the pork neck and sausage stew? No oil is needed. The pork neck and sausages release fat during frying, which is sufficient for cooking the onions and garlic. 2. How much water should be added? Add enough water to cover the meat. An exact amount is not specified, as it can vary depending on the pot and how much sauce you want. It’s better to add enough to cover the meat than to fill the pot. 3. How long does the stew boil? After adding the water, the stew should be left to boil for about 30 minutes. During this time, the meat and potatoes cook in the formed sauce. 4. When is the parsley added? The parsley is chopped and added after the stew has boiled. At the end, the taste is adjusted with salt and pepper. 5. What is the stew served with? It is served hot, with pickles or your favorite salad. Pickles are especially suitable as they reduce the heaviness from the pork and sausages. Nutritional Values Values are estimated and depend on how fatty the sausages and neck are, the amount of fat left in the dish, and the number of servings. Since the recipe does not specify the number of servings and does not indicate the nutritional data of the ingredients used, an exact value cannot be calculated. For an assumed serving based on dividing the dish into 6 portions, the estimate can be: Calories: approximately 550–700 kcal Protein: approximately 25–35 g Fat: approximately 35–50 g Carbohydrates: approximately 35–45 g The greatest variation comes from the sausages and the fat released by the meat during frying. The potatoes mainly contribute to the carbohydrate content, while the neck and sausages contribute to the protein and fat. Storage and Reheating Leftover stew should be stored in the refrigerator in a covered container. For safety, it is recommended to cool it down and place it in the refrigerator after it is no longer hot, without leaving it out at room temperature for too long. When reheating, place the portion in a pot or suitable dish and heat until it is thoroughly hot. If the sauce has thickened, stir gently and heat gradually to avoid breaking the potato pieces. The stew is best fresh, but it can be stored and reheated without any issues for a later meal.

Pork neck stew and sausages

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