Pork Brunswick Stew Recipe
Ingredients
| Soft bread crumbs | 3/4 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Ground sage | 3/4 Teaspoon | |
| Ground pork | 1 pound | |
| Cooking oil | 2 Tablespoon | |
| Tomatoes - 1 number, 28-ounce can, cut up | ||
| Whole kernel corn - 1 number, 16-ounce can | ||
| Onion | 1 | |
| Vinegar | 1 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
GETTING READY
1. Mix together pork, crumbs, milk, 3/4-teaspoon salt, and sage; mix well.
2. Shape into 36 one-inch balls.
MAKING
3. In Dutch oven heat oil and brown meatballs, half at a time.
4. Drain off the fat and return all meatballs to the Dutch oven.
5. Add the tomatoes, corn, onion, vinegar, mustard and sugar; bring the mixture to boil.
6. Reduce heat; cover and simmer for about 30 minutes.
SERVING
7. Ladle stew into individual bowls and serve hot with toasted garlic bread.
1. Mix together pork, crumbs, milk, 3/4-teaspoon salt, and sage; mix well.
2. Shape into 36 one-inch balls.
MAKING
3. In Dutch oven heat oil and brown meatballs, half at a time.
4. Drain off the fat and return all meatballs to the Dutch oven.
5. Add the tomatoes, corn, onion, vinegar, mustard and sugar; bring the mixture to boil.
6. Reduce heat; cover and simmer for about 30 minutes.
SERVING
7. Ladle stew into individual bowls and serve hot with toasted garlic bread.
Chef
