Hungarian Sausage Stew
This traditional sausage, tomato and bell pepper stew from Hungary, is made with beer for a deep, rich flavor.
By Just Beer Community Collection on Dec. 15, 2016
- 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
- In a large pan, 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.
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