Ingredients with Measurements:
- 1 lb. Pojna Enfumegada (smoked pork loin)
- 1 lb. potatoes, peeled and diced
- 1 lb. sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 tsp. paprika
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil and sauté the onion until translucent.
2. Add the garlic and sausage to the skillet and cook until the sausage is browned on both sides.
3. Add the diced potatoes to the skillet and cook for a few minutes until they start to soften.
4. Add the Pojna Enfumegada to the skillet and cook for a few minutes until it starts to brown.
5. Add the chicken broth and paprika to the skillet and stir well.
6. Reduce the heat to medium-low and cover the skillet. Let the dish simmer for about 20-25 minutes, or until the potatoes are tender and the sausage is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing, medium-low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Total fat: 23g
Saturated fat: 8g
Cholesterol: 70mg
Sodium: 1100mg
Total carbohydrates: 28g
Dietary fiber: 3g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Pojna Enfumegada can be substituted with any smoked pork loin or ham.
- Chicken broth can be substituted with vegetable broth or water.
- Paprika can be substituted with smoked paprika or chili powder.
Variations:
- Add chopped bell peppers or tomatoes to the skillet for extra flavor and color.
- Use different types of sausage, such as chorizo or Italian sausage.
- Add a splash of white wine or sherry to the skillet for a more complex flavor.
Tips and tricks:
- Make sure to brown the sausage and Pojna Enfumegada well before adding the broth, as this will add depth of flavor to the dish.
- If the skillet is too dry, add a little more olive oil or chicken broth.
- Stir the dish occasionally while it simmers to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish in individual bowls or on a large platter. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro.
Pairings:
This dish pairs well with crusty bread and a green salad.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or rice.
Troubleshooting advice:
- If the dish is too dry, add more chicken broth or water.
- If the potatoes are not cooked through, let the dish simmer for a few more minutes.
Food safety advice:
- Make sure to cook the sausage and Pojna Enfumegada to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pojna Enfumegada is a traditional smoked pork loin from Catalonia, Spain. It is often used in stews and casseroles, such as this dish.
Flavor profiles:
This dish is savory and smoky, with a hint of sweetness from the potatoes and onions.
Serving suggestions:
Serve this dish as a main course for a cozy dinner with friends or family.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese