Pork Shoulder and Sausage Casserole | RICARDO

Ingredients

• 2.2 lb (1 kg) boneless pork shoulder, rind removed
• 2 tbsp butter
• 2 carrots, diced
• 1 onion, chopped
• 1 celery stalk, diced
• 1 tbsp unbleached all-purpose flour
• 1 cup (250 ml) red wine
• 1 1/2 cups (375 ml) chicken broth
• 2 bay leaves
• 1 tomato, diced
• 1 Morteau sausage (see note)
• 1 lb (450 g) Toulouse sausages (about 4 sausages)
• 1 tbsp flat-leaf parsley, finely chopped