Tochitura (almost)

I started preparing this delicious dish by frying fresh sausages, cut into thin slices, together with the meat. I chose a large pan that would allow for even heat distribution and heated it over medium heat. After about 10 minutes, the sausages had turned golden and fragrant, and the meat had browned beautifully. I added salt and pepper, being careful not to add too much salt since the sausages were already salty, and their flavor was to harmoniously combine with the other ingredients. After frying the mixture for another 5 minutes, the aroma in the pan was simply irresistible.

Next, I added a glass of dry white wine, which brought a note of acidity and helped release the flavors from the bottom of the pan. I then poured in the beef broth I had prepared earlier, along with tomato juice, which added a vibrant color and a sweet-sour taste. I sprinkled dried thyme, freshly ground pepper, and sweet paprika, all adding an extra layer of flavor. I let everything simmer on low heat for about 20 minutes. During this time, the sauce reduced by half and thickened, coating the ingredients in a delicious glaze.

After this stage, I added slices of Hungarian sausage, which enriched the dish with a unique flavor and texture. After about 2-3 minutes, I poured in the sour cream, which added creaminess and balanced the spicy paprika I had added later. I let everything simmer on low heat for another 2 minutes, making sure that all the ingredients were perfectly integrated. The aroma in the kitchen was simply delightful, and the anticipation of serving this dish was high. Finally, I served the food hot, alongside a side of mashed potatoes or fresh bread to soak up the delicious sauce. This recipe is not only savory but also comforting, perfect for a family dinner or a special occasion.

 Ingredients: 500 g pork meat cut into cubes 300 g fresh sausages, lightly fried (instead of other cuts of meat and pork organs as stated in the original recipe) 200 g Hungarian sausages, lightly smoked 100 ml white wine 300 ml broth 200 ml tomato juice thyme (Radu Anton Roman's recipe says a fresh bunch, I used a teaspoon of dried) pepper, a teaspoon of sweet paprika + a pinch of hot paprika (optional) 5 cloves of crushed garlic (I didn't use them because the sausages had enough garlic) 2 tablespoons sour cream

 Tags:  meat garlic tomatoes soup sour cream wine pig christmas and new year's recipes