Pork and Sausage Cazuela

Page 102

| Course Type: Main Courses

(1 review)

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Good enough, nothing special. A lot of prep before putting stuff in the crock, which is not really a problem if the results justify it. But this recipe also wants cooking after the crock, a lot of it fairly pointless.
Instead of browning flour, etc., I thickened with potato starch. Much easier.
1/4tsp cayenne is practically nothing in a full crock.

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