Best 4 French Gourmet Pork Sausage And Vegetable Stew Recipes

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Prepare to tantalize your taste buds with an enticing journey into the realm of culinary artistry as we delve into the world of French gourmet pork sausage and vegetable stew. This delectable dish, celebrated for its rich flavors and vibrant textures, marries the savory notes of seasoned pork sausage with an orchestra of vegetables, creating a symphony of flavors that will transport you to the heart of France. Get ready to craft a dish that epitomizes French culinary excellence, leaving your palate enraptured and your senses begging for more.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW



French Gourmet Pork, Sausage, and Vegetable Stew image

Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.

Provided by Polar Bear

Categories     Stew

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups dried white beans (such as cannellini, borlotti, or Great Northern or diced potatoes added 30 minutes before cooking is)
5 -6 lbs trimmed boneless pork shoulder
3 garlic cloves, crushed, peeled
1 medium bouquet garni
5 juniper berries, crushed with the side of a knife, tied up in cheesecloth (or 3 tsps. gin or equal parts crushed bay leaves and caraway seeds)
1 lb thick slab bacon, preferably with rind, left whole
1 large cabbage (preferably Savoy)
1 lb pork or 1 lb garlic sausage
2 large carrots
1 medium turnip
1 medium onion, peeled
2 cloves
salt
10 slices thick toasted French bread

Steps:

  • Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
  • To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
  • All vegetables and meats are cut into cubes or diced and add more liquid.
  • Use only half of the pork shoulder.
  • Trim off excess fat from pork shoulder.
  • Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
  • Add garlic, bouquet garni, juniper berries.
  • Pour in enough cold water to cover and bring to a gentle simmer.
  • Cut the rind off the bacon and add to liquid with pork shoulder.
  • Simmer very gently uncovered, using ladle to skim off fat and froth.
  • Cut cabbage into 10 wedges.
  • Remove strip of core at inner edges.
  • When the shoulder has cooked for 1 17" hours, add the beans.
  • Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
  • Simmer for one hour more.
  • The pork cooks for a total of 3 hours.
  • Strain contents of pot and set over a bowl or clean pot.
  • Discard bouquet garni and shoulder bone.
  • Skim off a bit of the fat.
  • Season the broth to taste with salt.
  • Slice the meats.
  • Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.

GALICIAN PORK AND VEGETABLE STEW



Galician Pork and Vegetable Stew image

Provided by José Andrés

Categories     Soup/Stew     Pork     Potato     Stew     High Fiber     Dinner     Steak     Ham     Leek     Kale     Chickpea     Potluck     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
1 1-pound smoked ham shank
1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
1 pound skirt steak, cut crosswise into 8 pieces
8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
16 cups water
5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)

Steps:

  • Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
  • Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
  • Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
  • Available at specialty foods stores and Italian markets.
  • ** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
  • What to drink:
  • The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.

PORK AND SAUSAGE SAUTé



Pork and Sausage Sauté image

Categories     Pork     Bacon     Pork Tenderloin     Sausage     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

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 linguiça or hot links), cut into 3/4-inch pieces
2 large garlic cloves, chopped
1/4 cup olive oil

Steps:

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

PORK SAUSAGE & BELUGA LENTIL STEW



Pork Sausage & Beluga Lentil Stew image

The hearty, warming goodness of this one course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty sourdough bread.

Provided by Pneuma66

Categories     Stew

Time 17h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups black lentils, rinsed and drained
1 1/4 lbs sweet Italian sausage
8 ounces frozen sweet corn
4 celery ribs, chopped
1 medium yellow onion, chopped
5 1/2 cups mineral water
1/2 teaspoon sea salt
1 dash black pepper
1/2 cup fresh cilantro, chopped (optional)

Steps:

  • Rinse the lentils and cull them for small stones and debris. Remove sausages from casing and place into a heavy 4-quart pot with a tight fitting lid. Lightly brown sausage and break into smaller pieces. Add celery, onion, and corn to the pot. Saute mixture until vegetables soften.
  • Pour in the water, and add the salt and a few grindings of black pepper. Add lentils. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
  • Reduce the heat and simmer for about 2 hours, stirring from time to time to prevent the lentils from burning. Remove lid for last 1/2 hour while simmering. When stew has reached desired consistency, add chopped cilantro as a garnish and serve piping hot in bowls. Eat with some good crusty sourdough bread and enjoy.

Nutrition Facts : Calories 534.8, Fat 13.3, SaturatedFat 4.8, Cholesterol 42.6, Sodium 1139, Carbohydrate 62.2, Fiber 24.4, Sugar 4.8, Protein 43.8

Tips:

- Use high-quality ingredients for the best flavor. Look for fresh vegetables and flavorful pork sausage. - Don't overcrowd the pot. If you add too many ingredients at once, they won't cook evenly. - Brown the sausage and vegetables before adding them to the stew. This will help develop their flavor. - Use a good-quality broth or stock. This will add depth and flavor to the stew. - Simmer the stew for at least 30 minutes. This will allow the flavors to meld and develop. - Serve the stew over mashed potatoes, rice, or noodles. You can also add a dollop of sour cream or yogurt for extra richness.

Conclusion:

This French gourmet pork sausage and vegetable stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that your whole family will enjoy.

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