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Ingredientes
- 3Â 1/2 lb ROAST (RUMP, STANDING RIB) *
- 1/2 lb COOKED POLISH SAUSAGE **
- 1 x SMALL ONION, Minced FINE
- 1 x GREEN Or possibly RED PEPPER, CUT-UP
- 1 x WATER AS NEEDED (2 C.)
- 1 tsp SEASON SALT
Direcciones
- * CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISABLE FAT FROM OUTSIDE OF ROAST.** BEST TO USE ECHRICH 25% REDUCED FAT SAUSAGE (70 CALORIES PER SERVING)
- NOTE: A KNIFE CAN BE USED TO CUT A SLOT IN THE ROAST. BE VERY CAUTIOUS PLACE ROAST ON A TABLE Or possibly COUNTER TOP AND PUSH A WOODEN SPOON THROUGH THE CENTER OF THE ROAST. PULL THE WIDE PART ALL THE WAY THROUGH TO CREATE AN OPENING IN THE MEAT. PUSH THE SAUSAGE THROUGH THE HOLE AND CUT OFF EVEN ON THE ENDS. SPRINKLE SEASON SALT ALL OVER THE ROAST (ANY DESIRED SEASONINGS). IN A DUTCH OVEN, OVER MEDIUM HIGH HEAT, BROWN THE MEAT WELL ON ALL SIDES. Add in ONION, PEPPER AND WATER TO PAN. REDUCE HEAT TO LOW AND SIMMER, COVERED FOR ABOUT 2 TO 3 Hrs Or possibly Till ALMOST COOKED TO DESIRED DONENESS. Add in DESIRED VEGETABLES AND SIMMER FOR ABOUT 20 Min Or possibly Till VEGETABLES ARE TENDER. AFTER COOKING, LET STAND COVERED FOR ABOUT 15 Min. SLICE THIN TO SERVE. VEGETABLES ARE SERVED ON THE SIDE. JUICE LET IN POT MAKES AN EXCELLANT GRAVY BASE.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 477 | |
| Calories from Fat 268 | 56% |
| Total Fat 29.75g | 37% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.09g | |
| Cholesterol 124mg | 41% |
| Sodium 618mg | 26% |
| Potassium 624mg | 18% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.63g | 0% |
| Protein 47.7g | 76% |
