Pork and Sausage Saute Recipe

Name: Pork and Sausage Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork tenderloin, trimmed, cut into 1-inch cubes; 1 tablespoon paprika; 8 cups 3/4-inch cubes trimmed day-old French bread; 1 cup (or more) boiling water; 1/2 teaspoon salt; 1/4 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 large garlic cloves, chopped; 1/4 cup olive oil

Servings: persons

2 pounds pork tenderloin, trimmed, cut into 1-inch cubes
1 tablespoon paprika
8 cups 3/4-inch cubes trimmed day-old French bread
1 cup (or more) boiling water
1/2 teaspoon salt
1/4 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 large garlic cloves, chopped
1/4 cup olive oil

1
Place pork in medium bowl.
2
Add paprika; toss to coat.
3
Cover; chill overnight.
4
Place bread cubes in large bowl.
5
Add 1 cup boiling water.
6
Using potato masher, crush mixture until bread has consistency of mashed potatoes, adding more water if mixture is dry.
7
Stir in salt and pepper.
8
Divide into 6 equal portions.
9
Saute bacon in large skillet over medium heat until golden, about 6 minutes.
10
Add pork, sausage and garlic.
11
Saute until pork is cooked through, about 15 minutes.
12
Season with salt and pepper.
13
Heat oil in another large skillet over medium-high heat.
14
Working in batches, add bread portions to oil, flattening to 4-inch rounds with wet spoon.
15
Cook until brown, about 5 minutes per side.
16
Place fried bread on plate.
17
Top with meat.

1838

kcal

Calories

149

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds pork tenderloin, trimmed, cut into 1-inch cubes, 1 tablespoon paprika, 8 cups 3/4-inch cubes trimmed day-old French bread, 1 cup (or more) boiling water, and more.

Yes, Pork and Sausage Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork and Sausage Saute

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