Recipes

Hungarian Sausage Stew

This traditional sausage, tomato and bell pepper stew from Hungary, is made with beer for a deep, rich flavor.

Hungarian Sausage Stew

Ingredients

  • 1 cup red ale
  • 8 oz skinless slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
  • 1 large onion, thinly sliced
  • 3 large yellow bell peppers, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 12 oz spicy Hungarian sausage or chorizo, thickly sliced
  • 1 1/2 tsp crushed red pepper
  • 1 tbsp sweet paprika
  • 1 3/4 lb plum tomatoes, coarsely chopped
  • 1 bay leaf
  • Kosher salt
  • Freshly ground pepper
  • Grilled sourdough bread, for serving

Instructions

  1. In a large pan, cook the bacon strips over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes.
  2. Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes.
  3. Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer.
  4. Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes.
  5. Add the tomatoes and cook until beginning to break down, about 5 minutes.
  6. 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.
  7. Season the stew with salt and pepper and serve with grilled bread.

Shared from Food and Wine.

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