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Pork steak with sausages and rosemary

Pork steak with sausages and rosemary

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Well, I was inspired by the cook but ... I don't know from whom: D Anyway, it was a very good pork steak, I also made it for the holidays because it doesn't require a lot of work and while do you can prepare something else.

  • 800 g pork leg or chop
  • 600 g sausages
  • 10 cloves of garlic
  • a can of wine
  • 1 teaspoon dried rosemary
  • salt, pepper, oil

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork steak with sausages and rosemary:

Wash and portion the meat for pork steak, about the size of a palm, it is breaded with garlic cloves and seasoned with salt, pepper and rosemary. Cut the sausages into suitable pieces.

Grease a pan with oil, place the meat and sausages in the pan, add the wine and a little water, cover with foil and bake for 40-50 minutes. Remove the foil and leave pork steak in the oven until nicely browned.

Pork steak it is served with puree, rice, pickles or polenta and garlic.

Good appetite!

Tips sites


pork steak it will come out even tastier and more tender if you keep it marinated beforehand

Make a notch on the surface of the meat but also in depth and insert the dried fruits, garlic cloves, rosemary, pistachios.

Rub with thyme, add pepper powder and grease with olive oil. Pour balsamic wine or vinegar. Leave in the fridge overnight.

The next day it is roasted in the oven until it turns brown and is done on the inside. Use a meat thermometer.

Remove from the pan, cool for 20 minutes, then cut into slices. It can be kept cold for two or three days.

It can be prepared with sliced ​​mushrooms and whole green olives (without seeds). To this steak I added in the tray slices of quince that were baked together with the muscle. Quince is a fragrant and pleasantly baked accompaniment.
It can be served with couscous.

Baked steak from pork breast and sausages

I couldn't let Christmas pass without a traditional pork steak included in the menu. In fact, I had two different types of pork steak. One, today's one, made in the oven from pork breast and sausages next to it, and another kind of tochitura (I'll write your recipe tomorrow). Both, however, cooked a little longer than usual. Because pork breasts are fatter, I thought it would be better if I made them in the oven than to fry them in the pan, just like in the recipe for Baked pork breast with goulash. So are the pork sausages, which, being non-smoked, went great to be made in the oven.

Served simply, with a piece of hot polenta, I think like this oven roast pork breast and a sausage next to it, prepared in this way, can be eaten, in moderation, of course, by a person whose health problems forbid the consumption of this kind of very fatty steak or by a person who cares about her figure and now the holidays )

Carp brine recipe prepared with the slow cooker Crock-Pot 5.7L Digital

Duck Leg Recipe with Orange Sauce at Slow Cooker Crock Pot 5.7 L Digital by Chef Maniac

Sausage stuffed pork tenderloin recipe at Slow Cooker Crock-Pot 5.7L Digital by Maniac Chef

Stuffed cabbage recipe at Slow Cooker Crock-Pot 5.7L Digital by Bucatar Maniac

Cabbage steak recipe for Slow Cooker Crock-Pot 5.7L Digital by Chef Maniac

Slow Cooker Crock-Pot 5.7L Digital Belly Soup Recipe by Chef Maniac

Recipe for whole baked chicken at Slow Cooker Crock-Pot 5.7L Digital by Bucatar Maniac

Beef soup recipe at Slow Cooker Crock Pot 5.7L Digital by Bucatar Maniac

Slow cooked steak with balsamic vinegar

Steaks, ahhh, steaks! I admit, I love steak of any kind and today we prepare together Slow cooked steak with balsamic vinegar, in slow-cooker Crock-Pot 4.7l digital. Slow cooked meat is my favorite & # 8211 remains extraordinarily juicy, no matter what type of meat is used and the meat is so tender that it falls off the bone and you actually feel it melt in your mouth!

Slow Cooker Crock-Pot 4.7l digital entered the life of our family more than 6 years ago and is used at least twice a week. It is wonderful because we enjoy the benefits of slow cooking & # 8211 food is cooked at low temperature for a long time and thus retains not only its colors but especially its nutritional properties.

As for the meat cooked slowly, it has an intense taste, it remains juicy although it is cooked in a little liquid. It does not burn, it does not stick to the pot, it must not be followed. Do the same with soups or stews: put the ingredients in the morning Crock-Pot and at noon we have the food ready, with 0 effort on my part. In addition, at the end of the cooking time, the appliance automatically enters the & # 8220keep warm & # 8221 mode, which keeps the food warm until the time of serving. The display is electronic and intuitive, very easy to use.

You can find many recipes both on the Crock-Pot Romania website and here on the blog, I leave you some suggestions below, click on each title to access the recipe:

Steak cooked slowly with balsamic & # 8211 Everything you need to know about the recipe

  • as I wrote in the video recipe for slow cooked steak, you can use your favorite type of meat. I chose the turkey meat as a steak idea for Easter, because Luca and Luna don't eat lamb. But, using the same recipe, you can prepare lamb (leg or ribs), goat, rabbit, but also pork steak in one piece (neck, chop, shoulder, muscle).
  • together with the slow cooked steak we prepare a special marinade, based on balsamic vinegar. It is full of flavors and spices and, due to slow cooking, they blend well with vegetables and meat.
  • we have a seemingly simple garnish: new potatoes cut into quarters and carrots, but, due to the way they are cooked and the marinade based on balsamic, the vegetables look caramelized and have a wonderful taste! Even if they stay in the Crock-Pot for 5 hours, the vegetables keep their texture very well!

Together with Crock-Pot Romania we have prepared a special discount code - TEO10 & # 8211 that you can use in the shopping cart on!

Ingredients for 6-8 servings of slow cooked balsamic steak:

  • 1 kg of potatoes
  • 2-3 carrots
  • 2 turkey legs
  • 80ml olive oil
  • 150ml balsamic vinegar
  • 2 teaspoons mustard
  • aromatic herbs (oregano, basil, rosemary)
  • 10-15 cloves garlic
  • 4 green onion threads
  • 1/2 teaspoon cinnamon
  • 200ml chicken / beef soup

For how to prepare the recipe for Steak cooked slowly with balsamic, click PLAY in the window below!

Together with Crock-Pot Romania we wish you a quiet and tasty Easter with your loved ones! May you be the best!

What spices to use for pork and how to marinate meat?

Chops, ribs, neck, leg & pork sausages sit on the holiday tables. Learn to give them new flavors with the most suitable spices.

We got used to browning the meat only with salt and pepper, according to the traditional recipe. Peel a squash, grate it and squeeze the juice. In search of the healthy version of pork steak, however, we suggest you to adopt only the recipes in the oven and to give up the garnishes in favor of spices. There are some spices that know how to highlight your steak.

Whether you make a marinade in which you keep the meat tender for a few hours, or you prepare only a mixture of spices with which to flavor the steak, here are the strong flavors you can choose:

  • cumin or cumin
  • curry powder
  • rosemary
  • sage
  • dill
  • garlic
  • thyme
  • fenician
  • hot peppers or paprika

Seasoning or marinating pork?

For grilled steaks, which are cooked in a short time, it is recommended meat seasoning. That is, the use of a mixture of spices, herbs and salt, with which to rub the pieces of meat. They give the aroma of steaks, but do not tenderize the meat. Instead of the ones you already find prepared in the store (and which also contain a lot of salt) you can make the mixes at home yourself. You can prepare a larger quantity to keep in an airtight container for several months. You can season the meat and use it immediately or leave it in the fridge for up to 24 hours. If the spice mixture comes in contact with the meat more than that, the salt in it will start to dehydrate it.

Marinating it is recommended for tenderizing pork and for recipes in which the cooking time is longer, such as browning in the oven. Marinades are a mixture of oil, an acidic ingredient (vinegar, wine, soy sauce, orange juice), herbs and spices. It is not recommended to add salt to the marinade because it will dehydrate the meat.

To marinate the pork, use either a plastic or ceramic bowl or a plastic bag. You don't need to completely cover the meat in the marinade mixture, but you have to let it sit for at least 2 hours before cooking it.

Marinade ideas:

  • Teriyaki style - mix soy sauce, water, sugar, Worcestershire sauce, vegetable oil, sliced ​​onion, crushed garlic and grated ginger
  • In Hawaiian style & ndash mix mashed pineapple, soy sauce, honey, vinegar, crushed garlic, ginger powder, clove powder.
  • Mediterranean style & ndash mix Dijon mustard, olive oil, wine vinegar, dried sage, bay leaves and crushed garlic.


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Pork tenderloin with rosemary

If you want to surprise your loved ones with a delicious dish, you can try to prepare pork tenderloin with rosemary.


• 800 g pork tenderloin
• 4 rosemary sprigs
• 2 small cloves of garlic
• 500 g potatoes
• 60 g butter
• 2 ones
• Salt and pepper

Method of preparation:

Wash the potatoes well and cut them into 2. Chop the onions
Season the pork fillet with salt and pepper, then seal the meat with a little oil at high temperature.
Grease the oven tray with butter, add the pork tenderloin, potatoes, onions, rosemary and garlic and add 2-3 pieces of butter on top
Cook the dish in the preheated oven at 170 ° C (in the CombiSteam Deluxe oven from Electrolux with the 20% Steam function and heat) for 30 - 40 minutes.

Delicious recipes: Pork steak with natural potatoes and mustard sauce

A recipe for pork steak with natural potatoes and mustard sauce from: pork, oil, white wine, garlic, thyme, concentrated vegetable soup, pepper, salt, potatoes, parsley, mustard and flour.

Written by viorelpaun on September 12, 2011 in Recipes & Drinks

Pork Carnati & # 8211 Ingredient:

  • 1 kg of pork, minced
  • 150 g bacon, chopped
  • 200 g smoked cheese from Delaco, grated
  • 3 teaspoons crushed garlic
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoon nutmeg, freshly grated
  • 1 teaspoon cumin seeds
  • 2 teaspoons of smoked sweet paprika
  • 1 teaspoon hot paprika
  • 6 tablespoons dry white wine
  • pork mate.

How to make pork sausages with smoked cheese & # 8211 Preparation instructions:

  • Fry the peppercorns and cumin seeds in a frying pan, without oil, until they start to crack. Remove from the heat, leave to cool for 1-2 minutes, then grind finely or process with a coffee grinder.
  • Combine white wine with salt and sugar in a bowl. Stir until the solids dissolve in the wine. Combine all ingredients in a large bowl, including crushed spices and wine mixture.
  • Fill the pork chops with the meat mixture.
  • Hang the sausages and leave until the next day, to drain and drain a little, in a well ventilated and cool place, preferably at a temperature below 3-4 ° C.
  • They are then cooked immediately, or transferred to the freezer, for later use.

Before filling the mats and forming the sausages, it is prudent to check the seasoning. Shape in the palms, from the sausage filling, a meatball or a small parjoala. Then fry it in a little oil. Taste and see if you need to adjust the amounts of salt, garlic, sugar, pepper, smoked paprika, hot paprika, etc.

You can repeat this operation several times, until you get the taste and aroma you want. Start carefully with the seasoning, as indicated in my recipe you can always add something, to remove it is impossible.

Before filling the pork mats, it is advisable to let the filling sit overnight, so that the flavors have time to mix and develop.

The tenderest pork steak, a historical recipe with a shameful name

The tenderest pork steak, a historical recipe with a shameful name, which I don't call the first name, so as not to bite certain thin "cheeks". In fact, it is about the famous "pussy". Written and video recipe.

I've published one before grilled cunt recipe and many jumped on my head, for such shamelessness! But, in fact, this meat has nothing to do with the so-called organ, but is located inside the thigh, near the bone. Each animal, male or female, has 2 pieces each. # 128578 This meat is not for sale, it is called "meat" or "butcher's secret". she always stopped for him.

It's not a recipe I invented, it's enough to do a Google search and write: pussy recipe. There will be enough recipes & # 128578

I found a few kg of pussies (about 5, enough for me), at a friend, butcher in Simeria. You can find it if you look for it, Emanuel Bal & # 537an is his name & # 128578 So I put several packages in the freezer.

The most tender pork steak, historical recipe with a shameful name The most tender pork steak, historical recipe with a shameful name

While the potatoes were browning, I quickly prepared a salad with everything I had gathered from the garden: lettuce and green onions, radishes, cucumbers and a handful of dill. Go o home bread , if you hold muses, or a polenta , but we ate like that, because the potatoes and mushrooms were enough. And my family took a cup of wine out of the barrel, so they washed the cement from their throats. When you have a house under construction, that's it

The conversation during the meal was frothy and extremely pleasant & hellip Rather, the Turks were fighting in our mouths and no one wanted to talk. Well, imagine that tender and brown meat, the sweet potatoes, new, red, the mushrooms, the tor with lots of garlic & hellip.

Gina's advice:

Go to the butchers and ask for pussies. You will laugh well, but you have the chance to find such goodness. If not, this recipe can be made with other pork: neck, muscle, leg, ribs & hellip

Come on, kiss you and this time I'm not inviting you to dinner, I'm selfish.

I only leave you the video recipe, if you want to see live what it looks like & # 128578


Video: Classic Sausage Stuffed Pork Chops


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