2 1/2 pounds lean pork
2 eggs
1 (1 pound) loaf Dutch bread, torn into pieces
3/4 cup yellow pastry flour
3/4 teaspoon salt
6 kielbasa 10 inch sausage links
1/2 cup Italian seasoning
2 tablespoons dried oregano
2 pounds skinless, boneless chicken breast halves - cubed
Mixed salad greens and other vegetables; garnish with kielbasa and sausage.
Preheat oven on 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat. Whisk together eggs and beaten butter until very creamy, then add pork; cover. Saute until pink but not brown. Remove pork from pan, and cook as before. Remove legs, skin side up, and cut into pieces.
Place bread cubes in bottom to center of pan, and stir together with brown sugar and salt. Place kielbasa in pan and cook over medium heat until warmed through. Pour mixture over the pork. Sprinkle with tomatoes and lemon peel. Place pan on rack in roasting pan; add a few drops of olive oil to pan and hot water to 3 inches of water in pan. Season with salt and pepper. Place pan upright not in roasting pan on rack.
Bake for 45 minutes in the preheated oven, or until no longer pink in the center. Turn oven off and place pan on rack and allow to cool. Slice meat into cubes and use as are rather than cut into pieces. Top with feta cheese and bake an additional 15 minutes, until tender. Sprinkle with red wine, if desired.
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