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Pseudo Sausage and Peppers Pork

Posted Monday, April 21, 2008

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Submitted by

Jeff Tibjash

Shaker Heights Firehouse

Ingredients & Directions

2-3 pounds ½” sliced pork loin (marinates 2 hours or overnight)
4-5 softball/baseball sized peppers (red, green, yellow, or orange)
8 roma tomatoes
1 large Fennel/Anise root
1 can, 14oz. petite-diced tomatoes
2 teaspoons salt
½ teaspoon pepper
1 tablespoon fennel seeds

Skin, seed, and chop up Roma tomatoes. Cut pork into ¾” cubes. Cut peppers into ¾” cubes. Chop fennel root (white/light green) ¼”. Combine pork, peppers, and fennel. Let this mixture marinate overnight, all day if possible-- but at least 2 hours. Heat pan, add oil and toast fennel seeds. Add half of the meat mixture. Cook until it is not pink in color. Remove and hold. Cook remaining mixture, add fresh tomatoes, and all the meat; heat through. Add can of diced tomatoes, heat to serve.


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