Pseudo Sausage and Peppers Pork Recipe | PBS Food

Pseudo Sausage and Peppers Pork

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  • 2-3 lbs. ½” sliced pork loin (marinates 2 hours or overnight)
  • 4-5 softball/baseball sized peppers (red green, yellow, or orange)
  • 8 roma tomatoes
  • 1 large Fennel/Anise root
  • 1 can, 14oz. petite-diced tomatoes
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fennel seeds


  1. Skin, seed, and chop up Roma tomatoes.
  2. Cut pork into ¾” cubes. Cut peppers into ¾” cubes. Chop fennel root (white/light green) ¼”.
  3. Combine pork, peppers, and fennel.
  4. Let this mixture marinate overnight, all day if possible-- but at least 2 hours.
  5. Heat pan, add oil and toast fennel seeds. Add half of the meat mixture.
  6. Cook until it is not pink in color. Remove and hold.
  7. Cook remaining mixture, add fresh tomatoes, and all the meat; heat through.
  8. Add can of diced tomatoes, heat to serve.
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