Pork, Sausage Recipe

Prepare meat

Pat the pork shoulder cubes dry with paper towels and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Remove sausage from casings and crumble into pieces.

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sausage and brown, stirring and breaking up with a spoon, until just cooked through and some browned bits form, about 4–5 minutes. Use a slotted spoon to transfer sausage to a bowl, leaving rendered fat in the pan.

Add remaining 1 tablespoon olive oil to the pan. Increase heat to high. Add pork cubes in a single layer (work in batches if necessary to avoid crowding). Sear without moving until bottoms are deeply browned, about 2–3 minutes, then turn to brown other sides, total 6–8 minutes per batch. Transfer seared pork to the bowl with sausage.

Reduce heat to medium. If pan is dry, add butter. Add diced onion, celery, and red bell pepper to the pan. Sauté until vegetables are softened and onion is translucent, about 6–7 minutes, scraping up browned bits from the bottom of the pan.

Add minced garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in tomato paste and cook 1–2 minutes to caramelize and remove raw taste. Sprinkle in smoked paprika, dried oregano, crushed red pepper flakes, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; cook 30 seconds to toast spices.

Deglaze the pan with the white wine (or 1/2 cup broth if not using wine), scraping up all browned fond from the bottom. Allow the wine to reduce by half, about 1–2 minutes.

Return the sausage and seared pork (and any accumulated juices) to the pan. Pour in 1 1/2 cups chicken broth, stir to combine, and bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently until the pork is tender when pierced with a fork, about 45–55 minutes. Stir occasionally and adjust heat to maintain a low simmer. If liquid reduces too far, add a few tablespoons of additional broth.

When pork is tender and sauce has thickened to a glossy coating (not dry), taste and adjust seasoning with additional salt and pepper if needed.

Stir in fresh lemon juice and chopped parsley. Finish with a swirl of butter to enrich the sauce and meld flavors. Cook 1 more minute to incorporate.

Serve warm. Suggestions: spoon over creamy polenta, mashed potatoes, or steamed rice. Garnish with extra parsley and a grind of black pepper.