Milwaukee Pork Stew with Beer

2 pounds pork shoulder, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons oil
4 large onions, sliced
1 clove minced garlic
1/4 cup chopped parsley
1 teaspoon caraway seed
1 (14 ounce) can chicken broth
1 (12 ounce) can beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar

In a medium bowl, combine flour with salt and pepper; add pork cubes, turning to coat well. In a Dutch oven, heat oil; brown meat over medium high heat. Add onions and garlic. Cook and stir for 5 minutes. Pour off drippings. Stir in parsley, caraway seed, chicken broth, beer, wine vinegar and brown sugar. Bring mixture to a boil. Reduce heat, cover and simmer 1 to 1 1/4 hours or until meat is tender. Stir occasionally.

Serves 8.

Cabbage and Garlic Sausage

Posted by JimBarbasol at recipegoldmine.com 6/30/02 7:32:15 pm

1 pound garlic sausage, cut into coins
1 small cabbage, quartered and cut into slices (finger thickness)
2 tablespoons oil
Pepper
1/4 cup water

Heat the oil in a fry pan on medium heat and add the garlic sausage, fry for two minutes or until uniformly brown. Add the cabbage slices, and toss around with a spatula to get all the cabbage coated in oil. Add the water, and grind pepper, to taste, on the cabbage and sausage. Cover it, and reduce heat to low, cooking for 20 minutes.

Sausages and Peppers

1 pound sweet or hot Italian sausages
1/2 cup water
2 green bell peppers, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 ounce) can crushed tomatoes or tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt

In a large skillet, bring the sausages and water to a boil over high heat. Reduce the heat to low. Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink. Remove the skillet from the heat. Drain off the water and sausage fat.

Add bell peppers, onion, garlic, tomatoes and seasonings to the skillet and bring to a boil over medium high heat. Reduce the heat to low. Simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender.

Serve immediately over rice.

Fruity Grilled Pork Tenderloin

1 (1 pound) pork tenderloin
6 ounces black cherry soda
1/3 cup packed brown sugar
1/4 cup soy sauce
1/3 cup plum jam

Combine soy sauce, brown sugar and jam in saucepan over low heat; cook until well combined. Set aside 1/4 cup of mixture to use as a baste (to thicken add more jam). Place remaining sauce in a zip-top plastic bag with the soda and pork tenderloin. Marinate in the refrigerator for at least 4 hours or overnight.

Prepare grill for medium heat. Oil grate, and place tenderloin on grill . Cook for 15 to 20 minutes, until caramelized, basting with the reserved sauce. Let meat rest for 5 minutes and then slice into 1/4 inch thick medallions and serve!

Makes 2 servings.

Mary Nell’s Goetta

Source: Rita Heikenfeld of the Community Press Newspaper

1 pound ground round
1 pound Bob Evans Zesty Pork Sausage
6 cups water
4 bay leaves
Pinch of pepper
1 tablespoon salt
1 large onion, chopped
2 1/2 cups pinhead oats

Put water, salt and pepper in a crock pot. Cover and cook on HIGH for 20 minutes.

Add pinhead oats and cook on HIGH for 1 1/2 hours.

Mix meat well and add to crock pot with onion and bay leaves. Cook on LOW for 3 hours. Uncover and, if not thick enough, cook longer, stirring often.

Pour into greased bread pans and cool. Refrigerate, and fry until browned.