Pork Schnitzels are a German-style sausage that has been served with pork and onions and are traditionally made with sausage.
Pork s Schnitzer, on the other hand, is a pork-heavy dish that has a lighter texture and can be eaten raw.
Pork Schnitzer is usually made in a pork belly with chopped cabbage, carrots and onion.
Pork sausage is typically smoked and smoked schnitzer is often served with hot beer.
Pork is the main ingredient of the recipe.
Pork can be dried in a cast iron pan or in a saute pan to make smoked pork s schnichts, sausages that are made with a pork fat.
You can make your own smoked pork sausage, but this recipe is the easiest to follow.
Pork Schnitzels Recipe Ingredients 1 lb ground pork 1 large onion, diced 1 garlic clove, minced 1/2 cup finely chopped parsley 1 large green onion, chopped 2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon smoked paprika 1/4 teaspoon paprika salt 2 teaspoons onion powder 1/3 cup chopped parsnips 2 teaspoons minced fresh thyme, minced 4 tablespoons water 1 tablespoon kosher salt 2 tablespoons ground black pepper 1/8 teaspoon dried oregano 1/16 teaspoon ground cumin 1/5 teaspoon dried rosemary 1/6 teaspoon ground black peppercorns 3/4 cup pork stock 1 cup milk 1 tablespoon butter, melted 1 teaspoon dried thyme 1/7 teaspoon dried parsley Instructions In a medium bowl combine the ground pork, onion, garlic, parsley, green onion and parsley.
Pour the flour and salt over the pork and onion mixture and set aside.
In a large skillet, melt the butter over medium heat, then add the oil.
Cook the pork until it is lightly browned on one side and crispy on the bottom, about 3 minutes.
Transfer to a plate.
Add the parsley and thyme and cook for about 2 minutes, stirring often, until the parsnip shoots start to come out.
Add in the flour mixture, the salt and the smoked papyrus.
Bring the mixture to a boil over medium-high heat and then turn off the heat.
Remove the pork from the skillet, cut in half, and set it aside to cool.
In another bowl, mix together the flour, salt, smoked papery and paprika.
In separate batches, combine the pork sausage mixture, water, milk, butter, paprika, rosemary, thyme mixture, parsnipping and butter.
Pour this mixture into the sauteed pork belly, along with the parsleys and onions.
Season the pork with salt and pepper.
Return the sautéed pork sausage to the sauting pan.
Place the pork belly in the pan and cook until it begins to brown, about 5 minutes.
Add more water to the pan if needed.
Cover and cook on low heat for about 10 minutes, until pork is browned.
Remove pork from pan and drain on paper towels.
Add to the pork sautéeing mixture, milk and butter mixture and simmer for about 5 more minutes until pork becomes tender.
Serve immediately or refrigerate for up to 4 hours before serving.
Notes To prepare pork s sausage, mix the flour with 1/20 cup milk and then mix with a wooden spoon to combine.
Pour it into a clean bowl.
Add all of the pork fat to the mixture and stir until all the fat has been absorbed.
Place a lid on the bowl and pour the hot liquid over the mixture.
Return it to the stove over medium high heat.
Add pork to the heat and cook, stirring frequently, for about 3 to 4 minutes, to prevent browning.
Remove from heat.
Serve hot with a drizzle of butter and parsnipped parsley or bacon, if desired.
Recipe Notes You can use any pork sausage recipe you like.
I used the recipe for the pork s bacon from Cooking Light’s Best Pork Sausages, which is a wonderful pork sausage that’s easy to make and tastes great.
You may also want to try the recipe from the Cooking Light website.