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pork pork chops sausages onions red paprika hot red paprika potatoes garlic salt pepper white wine oil
Viewed: 86 - Published at: 4 years agoIngredients
- 2000 g pork, nect (neck parts, chopped into schnitzels)
- 1000 g pork chops
- 1000 g sausages (preferably German, Bratwurst, Schinkenwurst)
- 1000 g onions
- 5 tablespoons dried red paprika (grounded)
- 1 tablespoon dried hot red paprika (grounded)
- 2000 g potatoes
- 5 garlic cloves
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 liter white wine
- 1 cup oil
Method
- First chop pork meat (neck and chops) into schnitzels and marinate at least 4 hours in: salt, pepper, sliced garlic and oil. Just mix all these ingredients with meat, cover and keep in cool place. This is also nice marinade for normal pork meat on grill; we use it a lot in Croatia.
- Grill meat and sausages on cauldron flat bottom part, and when done place them on the sides of the cauldron.
- Slice all potatoes into 1/8 parts. Slice onion into rounds or half-rounds. Put onion into oil where meat was grilling and saute it until translucent.
- Add all paprika, sweet and hot, stir, add all wine and stir removing possible lumps from paprika. Add all sliced potato and if necessary some water to cover potato. Fire must be strong.
- Cook potato about 20 to 30 minutes or until soft. Try it and if necessary salt it more. At the end or last 10 minutes add meat into potato. Serve hot with lot of wine to drink (or beer).
