Braised Pork Butt With Cabbage Sausage And Mustard Recipes
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BRAISED PORK ROAST WITH SAUSAGE & CABBAGE - FRUGAL …
From frugalhausfrau.com
Reviews 22Servings 6-10Cuisine GermanCategory Pork Main Dish
- Optional, fit a wire rack in a sheet tray with sides. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
- Heat a large Dutch oven over medium-high heat. Add a little oil to the pan, then the sausage and brown the links on both sides, about 5 minutes per side, until well browned. Remove the sausage to a large plate. If needed, pat the pork shoulder with paper towels to dry. Add to the Dutch oven, using oil as needed and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to the plate with the sausage.
- Add the cabbage and onions to the Dutch oven and sprinkle with a little salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the wine, mustard and caraway seeds and cook until the wine has almost evaporated 6 to 8 minutes. Return the pork to the Dutch oven, arrange potatoes and sausages around it and add enough stock to bring the liquid level to about halfway up the roast.
- Bring to a simmer and then cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours, checking liquid level now and then (about halfway through the cooking and then about a half an hour before you expect it to be done) to make sure it isn’t in danger of drying out. May be brought to a simmer, covered and placed in a 325-degree oven for about four hours or so instead of cooking on the stove.
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