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Pork sausages in tomato sauce

Pork sausages in tomato sauce

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Put a pan on the fire with oil and whole garlic, which we lightly fry on both sides and then take it out, put the sausages and seal them on both sides, then pour the wine and let it boil until it evaporates, add the tomato juice season with salt and pepper, cover with a lid and simmer for 20 minutes.

It can be served with a garnish of potatoes, rice or pasta.

Good appetite!!

Put the oil on the fire with a tablespoon of flour and leave for only a few seconds. Remove from the heat, add a little tomato juice and mix well so that no lumps form. Then put it back on the fire and add little by little the tomato juice, stirring constantly. Then add salt and sugar and chopped basil and cook for about 15-20 minutes, stirring (it sticks very quickly to the bottom of the pot so do not leave it unattended).

Remove from the heat and add a little more chopped basil and serve hot with meatballs.

Marinated meatballs, mother-of-pearl recipe, ingredients:

  • 500 grams of minced meat, I prefer leaner meat
  • 100 grams of white bread, without crust
  • 4 cloves of garlic
  • 1 whole egg, pepper
  • 1 tablespoon flour
  • 1 bunch of green parsley
  • 2 tablespoons frying oil

tomato sauce:

  • 1 kg. of fresh, scalded and peeled tomatoes or 500 ml. of thicker tomato broth, or 1 can of 400 grams of tomatoes in mashed broth
  • 1 small onion
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon grated sugar
  • salt pepper
  • a few branches of thyme

Preparation of tomato sauce:

1. The first time, I usually make tomato sauce: chop the onion, heat the oil in a saucepan and cook the onion with a pinch of salt from the beginning, so that it melts rather than frys. When the onion has softened, add the diced tomatoes / broth / can of mashed tomatoes, bay leaf and a few sprigs of thyme.

2. Boil everything on low heat for about 10 minutes. Finally, remove the bay leaf and thyme and the sauce can pass through a sieve or can be passed with a hand blender (if desired, some like a more rustic consistency). Adjust the consistency of the sauce by adding a little hot water if necessary, bring it back to the boil and add the sugar, salt and pepper so as to obtain a balanced sour / sweet / salty / spicy taste. Leave the sauce aside until the meatballs are ready.

Marinated meatballs, preparation, frying and finishing the preparation in tomato sauce:

1. Pass the meat through the mincer (if you have not already bought minced meat) and prepare all the ingredients.

2. Soak the bread in cold water for only a few seconds, then squeeze well and pass it through the mincer (or crush it with your hands). Garlic can be crushed, grated with a fine grater or passed through the machine. Add the wet and crushed bread and garlic over the meat.

3. Add the chopped parsley and the whole egg, salt and pepper to taste, then knead the meat well, obtaining a paste as homogeneous as possible.

4. With wet hands, take small piles of meat and form balls about the size of a ping pong ball, which are rolled in flour.

6. Heat the two tablespoons of oil in an oven-resistant pan and quickly brown the meatballs on all sides, without insisting that they be completely cooked. Meanwhile, turn on the oven and heat to 190 degrees Celsius. As the meatballs lightly brown, remove to absorbent kitchen paper.

Other meatball recipes:

Meatballs in mustard and cream sauce

Meatballs in basil-flavored tomato sauce

7. Finally, with an absorbent kitchen paper towel, lightly dab the pan, removing any traces of fat, but keeping the delicious traces of steak that have adhered to its bottom. Put the meatballs back in the pan and pour the sauce on top. Optionally, you can add aromatic herbs to taste (I also added thyme, lemon and bay thyme, but basil works very well).

8. Put the pan in the oven, covered with a lid, for 25 minutes, then uncover and keep the marinated meatballs in the oven for another 5-7 minutes, until lightly browned on top.

How to serve marinated meatballs?

According to my and my family's taste, these marinated meatballs go best with mashed potatoes, but I think they would go just as well with some pasta or even plain rice. The tender meatballs, served hot, sprinkled with plenty of tomato sauce and puree with & # 8230 A delicious dish. Great appetite!

Pork steak with sauce

When you do something simple, it seems that it won't turn out well enough, but the result is the opposite :), most of the time. Fast, few ingredients, extremely good! A pork steak and sauce that you can quickly prepare for guests, which does not keep you too long in the kitchen but gives you time to spend with your loved ones.

  • 800 g pork chop / pork pulp
  • 4-5 tablespoons soy sauce
  • 4-5 cloves garlic
  • 1/2 teaspoon buoy
  • 300 ml tomato juice (I had prepared at home)
  • 30 ml oil (olive oil)
  • the water
  • salt
  • pepper

Method of preparation

Cut slices about 1 cm thick

Place them in a heat-resistant tray in which you put the oil. Put the soy sauce on them.

Mix in a bowl the tomato juice with a little water (depending on how thick the sauce is, to make it thinner) crushed garlic, paprika and pepper. Pour the mixture over the meat.

It is not necessary to add salt, the soy sauce is salty enough.

Cover the tray with aluminum foil and put it in the oven at 200-220 degrees for 50 minutes.

Remove the foil, lower the temperature to 180 degrees and leave until the sauce is low and slightly thickened.

Serve with puree, rice, or plain, with a beetroot salad with horseradish.

Pork sausages in tomato sauce - Recipes

Rich in protein, saturated and unsaturated fats, minerals and vitamins, pork should be included in every person's diet, but it should be consumed in moderate amounts because it is a fairly fatty meat. It is very important to try to remove the fatty parts from each piece of meat before cooking the pork. Also, as a cooking method, I recommend either boiling it or cooking methods that do not require frying in oil, such as: grill, oven or toaster.

Taking into account the above recommendations, you will surely be able to prepare healthy and tasty pork dishes. Today we will cook togetherpork muscles with tomato sauce, a healthy and tasty culinary dish that will provide you with a full and good-looking menu.

When buying pork muscle, we must be careful that it is as fresh and fat-free as possible, so that the culinary preparation will be healthier. The choice of tomatoes must also be well thought out, if we use fresh tomatoes the taste of the dish will be special. But if we can't find fresh tomatoes, we can also opt for tomatoes in their own juice from the box, can or jar.

You can cook the muscle with tomato sauce every time you have "honorary" guests, because it is quick, easy and very tasty. It is also very important that the tomato sauce will be enough for the pork muscle, this way you will not need an extra garnish. If you still want to serve the garnish with this pork muscle in tomato sauce, you can opt for a basmati rice, for natural or baked potatoes, or for a salad of vegetables.

Step 1 - cut the pork muscle, then season with salt and pepper (to taste) and grease with olive oil.

Step 2 - heat the grill pan, then place the pork muscle and cook it on each side.

Step 3 - while the pork muscle is cooking, we can make the tomato sauce. In a bowl put the tomatoes in their own juice, fresh basil, salt, pepper and olive oil.

Using a blender, mix all the ingredients until they become a paste.

Step 4 - take a pan in which we add the 2-3 cubes of beef stock (beef stock is a sauce made from beef bones). After the beef stock cubes melt, add the tomato sauce and cook this sauce until it starts to boil.

Step 5 - after the tomato sauce has boiled, we can add the pork, or we can serve the dish as in the picture.

Pan-fried vegetables with tomato sauce

  • 1 carrot
  • 1/2 parsnip root
  • 1/2 parsley root
  • 1 small celery root
  • 1 thread leek
  • 1 red pepper, red
  • 5 cloves garlic
  • 200 gr tomato paste
  • 100 ml water
  • pepper
  • thyme
  • oregano
  • 2 was dafin
  • paprika
  • salt
  • 50 ml olive oil
  • green parsley

Preparation time: 40 minutes

Baked pork neck with tomatoes

Baked pork neck with tomatoes is one of my favorite recipes with pork. Grilled is a crazy taste, especially if we fry it on the grill with wood, but also in the oven we can make a juicy and tender pork neck.

Many years ago, when I was going to the mountains with my parents, the pork neck was not missing from the grill, but do you know what I liked the most? Pork steak with mashed potatoes! How tender it came out, and I can't say about potatoes. But let's go back to today's recipe, the neck cooked in the oven.

This recipe is really not complicated at all slices of pork neck, but to get a delicious taste, we need quality meat, so be very careful where you buy it. It is best to go to a butcher and ask for the neck slices to be cut on the spot, they taste much better than the meat already cut and packed in plastic boxes.

What do we cook from pork neck?

The whole pork neck is my favorite oven steak! Due to the fat in this piece of meat, the roast in the oven comes out tender, juicy and has a wonderful taste.

Sure, a grilled neck is everyone's favorite, isn't it? How not to make a pork neck barbecue in the summer? So, yes, this is the best choice for a delicious barbecue.

Baked pork neck, although not so popular, I guarantee it is wonderful! I really hope you try this recipe with tomatoes, I say you will like it for sure.

Pork muscles in tomato sauce with garlic

We really like meat of any kind, prepared in sauces, especially with tomatoes and garlic as in this case.
And because I prepared it at Slow Cooker Crock Pot, it came out very tender and tasty.
I don't think it's appropriate to tell you that I became a Crock Pot fan, I kept praising him in the previous posts and I think I will praise him every time I use him.
This recipe is a simple, peasant I could say, with few ingredients and available to anyone.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 1 kg of pork muscle
  • 50 gr butter
  • 1 tablespoon olive oil
  • salt to taste
  • pepper
  • paprika
  • thyme
  • basil
  • 2 was dafin
  • 1 teaspoon sugar
  • 500 gr garden tomatoes, well cooked
  • 2 small heads, garden garlic
  • 2 tablespoons mashed potatoes to thicken the sauce
  • 1 link green parsley

Preparation time: 4 hours
Portions: 4
[preparation title = & # 8221Preparation & # 8221]
We slice the meat into larger cubes.
Put butter and oil in the bowl of the appliance, add the meat and sprinkle over it, salt, pepper, paprika and basil.

Mix the meat well with the butter, oil and spices, cover the bowl with the lid provided and connect the appliance to the power supply.
We set the HIGH program for 3 hours.

After two hours, lift the lid and stir the meat from the bowl.

We will try to find out if the estimated time is ok or needs more extension.

Peel a squash, grate it and squeeze the juice.
Remove the stalks and skin from the tomatoes and pass them through the robot.
We add them over the garlic, we add a dried basil powder, a little salt, the bay leaves and we add them over the meat in the bowl after the expiration of the 3 hours.

We set the device back to LOW mode this time, for another hour.
After disconnecting the appliance from the power supply, I added and poured two tablespoons of mashed potatoes to thicken the sauce, then sprinkled chopped green parsley.


Peel a squash, grate it and boil it in a bowl of cold water. After it starts to boil, remove the foam and add the bay leaves, peppercorns and a pinch of salt. Put a lid on the pot and simmer for approx. one hour. The pig's tongue or the calf's tongue boils faster than the beef's. Remove the tongue (do not throw the juice) and clean the skin hot with a small knife. Cut into slices or fringes, as desired, and set aside.

Peel a large onion, finely chop it, heat a frying pan and fry it in a tablespoon of oil over low heat. Add the pieces of tongue, the chopped garlic cloves and give a pepper powder, then crushed. Put a polish with juice from the pot in which we boiled the pork tongue and add the diced tomatoes. Bring to a simmer until reduced and the tomato sauce binds. We also taste it if we want a sweeter sauce (it also depends on the tomatoes used) and less acid, we give it a little sugar. We also add salt. We crush one last clove of garlic and add it at the end together with the greens.

It is served with a fluffy mashed potato, prepared with butter and milk, or vegetable puree. It is an incredibly tasty food, very easy to prepare and I think you will like it.