Kapama with Smoked Sausage and Vegetables
70% автентично · Bulgarian Fusion
A creative twist on Kapama, incorporating smoky flavors from kielbasa or other smoked sausage, along with hearty root vegetables like carrots and potatoes, layered and slow-cooked for a rich, complex stew.
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Съставки
- Pork shoulder500g
- Smoked kielbasa sausage400g
- Onions2 large
- Carrots2 medium
- Potatoes2 medium
- Red wine150 ml
- Pork broth or water200 ml
- Bay leaves1
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Стъпки
- 1
Cut pork shoulder into 3 cm cubes. Slice kielbasa into thick rounds. Peel and chop onions, carrots, and potatoes into bite-sized pieces.
- 2
In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 3
Add the sliced kielbasa to the pot and brown lightly. Remove and set aside with the pork.
- 4
Add onions, carrots, and potatoes to the pot. Sauté for 5 minutes until slightly softened.
- 5
Return the pork and kielbasa to the pot. Add bay leaf, salt, and pepper.
- 6
Pour in the red wine and pork broth (or water). Stir to combine.
- 7
Cover the pot tightly and bake in a preheated oven at 160°C (320°F) for 2.5 - 3 hours, or until the pork and vegetables are tender.
- 8
Remove the bay leaf before serving. Adjust seasoning if necessary.
