Sausage Stuffed Pot Roast

This American main features COOKED POLISH SAUSAGE **, SMALL ONION, CHOPPED FINE, GREEN OR RED PEPPER, CUT-UP. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Beginner

Servings: 8

Calories: 1050.6

Dietary: Gluten-free

Description

This American main features COOKED POLISH SAUSAGE **, SMALL ONION, CHOPPED FINE, GREEN OR RED PEPPER, CUT-UP. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/2 lbs COOKED POLISH SAUSAGE **
1 whole SMALL ONION, CHOPPED FINE
1 whole GREEN OR RED PEPPER, CUT-UP
1 WATER AS NEEDED (2 CUPS)

Directions

1
* CANcan USEuse Aa TOPtop ROUNDround ROASTroast ALSOalso - TRIMtrim ALLall VISABLEvisable FATfat FROMfrom OUTSIDEoutside OFof ROASTroast. ** BESTbest TOto USEuse ECHRICHechrich 25% REDUCEDreduced FATfat SAUSAGEsausage (ORIEoriesS PERper SERVINGserving) NOTEnote: Aa KNIFEknife CANcan BEbe USEDused TOto CUTcut Aa SLOTslot INin THEthe ROASTroast. BEbe VERYvery CAUTIOUScautious PLACEplace ROASTroast ONon Aa TABLEtable ORor COUNTERcounter TOPtop ANDand PUSHpush Aa WOODENwooden SPOONspoon THROUGHthrough THEthe CENTERcenter OFof THEthe ROASTroast. PULLpull THEthe WIDEwide PARTpart ALLall THEthe WAYway THROUGHthrough TOto CREATEcreate ANan OPENINGopening INin THEthe MEATmeat. PUSHpush THEthe SAUSAGEsausage THROUGHthrough THEthe HOLEhole ANDand CUTcut OFFoff EVENeven ONon THEthe ENDSends. SPRINKLEsprinkle SEASONseason SALTsalt ALLall OVERover THEthe ROASTroast (ANanyY DESIREDdesired SEASONINGSseasonings). INin Aa DUTCHdutch OVENoven, OVERover MEDIUMmedium HIGHhigh HEATheat, BROWNbrown THEthe MEATmeat WELLwell ONon ALLall SIDESsides. ADDadd ONIONonion, PEPPERpepper ANDand WATERwater TOto PANpan. REDUCEreduce HEATheat TOto LOWlow ANDand SIMMERsimmer, COVEREDcovered FORfor ABOUTabout 2 TOto 3 HOURShours ORor UNTILuntil ALMOSTalmost COOKEDcooked TOto DESIREDdesired DONENESSdoneness. ADDadd DESIREDdesired VEGETABLESvegetables ANDand SIMMERsimmer FORfor ABOUTabout 20 MINUTESminutes ORor UNTILuntil VEGETABLESvegetables AREare TENDERtender. AFTERafter COOKINGcooking, LETlet STANDstand COVEREDcovered FORfor ABOUTabout 15 MINUTESminutes. SLICEslice THINthin TOto SERVEserve. VEGETABLESvegetables AREare SERVEDserved ONon THEthe SIDEside. JUICEjuice LETlet INin POTpot MAKESmakes ANan EXCELLANTexcellant GRAVYgravy BASEbase
2
ROAST (RUMP, STANDING RIB) *

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1050.6kcal

% Daily Value *
Total Fat 41.0g64%
Saturated Fat 14.9g75%
Cholesterol 327.4mg110%
Sodium 5593.2mg234%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.1g5%
Sugars 2.4g
Protein 143.0g286%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, beef, chopped, cooked, cups, cutup, fine, green, main, needed, onion, pepper, polish, pork, pot, red, roast, roasting, salt

Read it online: https://www.chefs-mate.com/recipe/sausage-stuffed-pot-roast/