Pork, Sausage Recipe
Make Pork, Sausage Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Sausage
Aromatics & Vegetables
Seasoning & Finish
Method
Pork & Sausage
- 1
Season and brown pork
Pat the pork cubes dry with paper towels. Combine kosher salt, black pepper, and smoked paprika and toss with pork to coat evenly. Heat 1 tablespoon olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add pork cubes in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total per batch. Remove browned pork to a plate and set aside.
- 2
Aromatics & Vegetables
- 3
Sauté aromatics
Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pan. Add diced onion and cook, stirring, until softened and translucent, 4–5 minutes. Add diced red bell pepper and cook another 3 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.
- 4
Deglaze and combine
Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the crushed tomatoes and return the browned pork and sausage to the pot, along with any juices on the plate.
Seasoning & Finish
- 5
Simmer
Add dried oregano, dried thyme, bay leaf, red pepper flakes (if using), and brown sugar. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low and partially cover. Simmer, stirring occasionally, until pork is tender and the sauce has thickened slightly, about 30–40 minutes. If the sauce reduces too much, add up to 1/2 cup more stock or water.
- 6
Adjust and finish
Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaf. Stir in fresh lemon juice, if using, for brightness. Sprinkle with chopped parsley before serving.