Hungarian Sausage Stew With Ale Recipes

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HUNGARIAN SAUSAGE STEW WITH ALE



Hungarian Sausage Stew With Ale image

This recipe was contributed by Nick Balla and printed in the July 2012 issue of Food & Wine magazine...posting for safe keeping. The recipe notes that it can be refrigerated up to 3 days and gently reheated.

Provided by Kerena

Categories     One Dish Meal

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 13

8 ounces thick slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
1 large vidalia onion, thinly sliced
3 large yellow bell peppers, thinly sliced
3 large garlic cloves, thinly sliced
12 ounces Hungarian sausage (kolbà sz) or 12 ounces chorizo sausage, thickly sliced (spicy)
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon sweet paprika
1 3/4 lbs plum tomatoes, coarsely chopped
1 cup red ale or 1 cup lager beer
1 bay leaf
kosher salt
fresh ground pepper
sourdough bread, grilled for serving

Steps:

  • In a large enameled cast-iron casserole or Dutch oven, cook the bacon strips over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes.
  • Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes.
  • Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer.
  • Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes.
  • Add the tomatoes and cook until beginning to break down, about 5 minutes.
  • Add the beer and bay leaf and bring to a boil.
  • Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes.
  • Season the stew with salt and pepper and serve with grilled bread.

Nutrition Facts : Calories 238.6, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 325.6, Carbohydrate 15, Fiber 3.3, Sugar 4.8, Protein 7

HUNGARIAN SAUSAGE STEW WITH ALE



Hungarian Sausage Stew with Ale image

Number Of Ingredients 10

8 ounces skinless slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
1 vidalia onion, sliced
3 yellow bell peppers, sliced
3 cloves garlic, sliced
12 ounces smoked hungarian sausage or chorizo, sliced
1 1/2 teaspoons crushed red pepper
1 tablespoon paprika
1 3/4 pounds plum tomatoes, coarsely chopped
1 cup red ale or lager
1 bay leaf

Steps:

  • In a large enameled cast-iron casserole or Dutch oven, cook the bacon strips over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes. Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes. Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer. Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes. Add the tomatoes and cook until beginning to break down, about 5 minutes. Add the beer and bay leaf and bring to a boil. Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes. Season the stew with salt and pepper and serve

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW



Hungarian Lecso - Pepper, Sausage and Tomato Stew image

Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.

Provided by Chef Czegeny

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons fat (bacon) or 2 tablespoons lard (bacon)
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz)
1/2 cup water

Steps:

  • METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
  • Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
  • Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
  • Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
  • Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
  • Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

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