Hungarian Style Sausage And Peppers Recipes

HUNGARIAN NOODLES WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
• Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

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.

HUNGARIAN HOT SAUSAGE AND LENTIL STOUP

Steps:

• Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

HUNGARIAN LETCHO

Steps:

• In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
• Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
• Add bell peppers and mix well with onions, garlic& sausages.
• Add salt and pepper, to taste.
• Turn heat down and add Tomatoes.
• Let simmer until the peppers are soft.
• Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

GREEK SAUSAGE AND PEPPERS

Steps:

• In a 7- or 8-qt. slow cooker, combine sausage, sweet peppers, onion, stock, garlic, oregano, salt and pepper. Cook, covered, on low until vegetables are tender, 5-6 hours. Add tomatoes; cook until wilted, about 30 minutes longer. If desired, serve with rice.

STUFFED HOT PEPPERS

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
• Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.