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I’ll admit it.
I have no idea if this is an authentic Hungarian recipe. What I do know is it’s delicious and pretty simple to make: two main criteria for recipes in the Rootsliving kitchen.
I got the recipe from the Walden Meat Company. It’s based in the Boston area and sells meat from small farms in New England to people “who want to cook and eat locally, nutritiously and sustainably.” I’ve been a member of their share program for several years, receiving a delivery of meat, along with a recipe, each month.
I believe their meat is healthier than what you buy in the supermarket and it tastes better too.
This month’s meat share included a package of four garlic and pepper sausages, along with this recipe. However, you could use most any sausage and the stew would still come out delicious.
The recipe also called for three large yellow bell peppers. I couldn’t find any so I used a couple of red peppers and one green pepper instead. And I decreased the amount of crushed red pepper from 1 1/2 teaspoons to about 1 teaspoon and the stew was still plenty hot. I’d suggest adjusting that seasoning to your tastes.
The result was a hearty stew, a little sour from the peppers, and a little sweet from the sausage. The sauce surrounding them was equally delicious, so make sure you have enough bread to soak it all up.
I served this the first night with toasted slices of sourdough bread, sprinkled with grated Parmigiana-Reggiano cheese. But when I had the leftovers for lunch the next day, I used pieces of a french baguette to soak up the sauce.
This is pretty easy to make and takes only about 45 minutes to cook. I’ll be making this again. Enjoy!!
Hungarian Sausage Stew With Ale
- Bacon, 8 oz. cut into 1/4-inch strips. (Skinless slab bacon is suggested, but you can use whatever you have.)
- Sausages, 4, sliced. (Garlic and pepper sausages are suggested but you can use others too.)
- Onion, 1 large
- Bell peppers, 3. (Yellow bell peppers are suggested but you can use red and/or green too.)
- Garlic, 3 cloves thinly sliced.
- Crushed red pepper flakes, 1 1/2 teaspoons. I suggest using a little less, depending on your tolerance for heat.
- Sweet paprika, 1 tsp.
- Whole peeled tomatoes, 1 28 oz can or you can use 1 3/4 pounds of plum tomatoes.
- Red ale or lager, 1 cup. I used Pabst Blue Ribbon beer.
- Bay leaf, 1.
- Kosher salt, to taste.
- Ground pepper, to taste.
- Grilled sour dough bread, to serve with the stew.
- Step 1 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).
- Step 2 Add the onion and cook, stirring, until soft (about 5 minutes).
- Step 3 Stir in the bell peppers and garlic, and stir occasionally until soft and fragrant (about 5 minutes).
- Step 4 Stir in the sausage slices, crushed red pepper and paprika. Cook for another 2 minutes.
- Step 5 Add the tomatoes and cook until they start to break down (about 5 minutes).
- Step 6 Add the beer and the bay leaf, and bring to a boil.
- Step 7 Cover partially and cook over low heat until the vegetables are tender and the sauce is slightly reduced (about 15 minutes).
- Step 8 Season stew with salt and pepper. Serve with bread.