North Carolina ranks 2nd nationally in hog production behind Iowa. In 2015, hogs accounted for $2.3 billion, of cash receipts from farming in the state. This is almost 20 percent of total cash receipts.
“Versatility is one way to describe today’s “other white meat,” added Wilkinson. “No matter what the occasion, formal or informal, quick or involved you can always count of fresh pork.”
The recipe below is a little different from a traditional beef stroganoff, since the sauce is a little more tomato-based. This recipe is delicious as it is, although some tasters suggested trying spicy sausage. Try it with local sausage found at your local farmers market or grocery store.
Wilkinson reminds us not to overcook the meat. “When preparing, an internal temperature of 170 degrees is recommended. This will ensure that your meat is done, as well as being juicy and flavorful on the inside.”
• 1 pound pork sausage
• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 1 16-ounce can of tomatoes
• 1 8-ounce carton sour cream
• 1 cup water
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 8-ounce package narrow egg noodles
In a large skillet, combine sausage, onion and green pepper. Cook over medium heat until sausage is brown and onion is tender; drain off pan drippings. Combine tomatoes, sour cream, water, sugar and seasonings; stir into sausage mixture. Gently stir in noodles. Cover and simmer about 30 minutes or until noodles are tender, stirring occasionally.