Hungarian Sausage Stew with Ale (Lecsó)
Makes 6 servings
Ingredients
8 oz skinless 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 oz spicy Hungarian sausage (kolbász) or chorizo, thickly sliced
1 1/2 tsp crushed red pepper
1 TB sweet paprika
1 3/4 lbs plum tomatoes, coarsely chopped
1 cup red ale or lager
1 bay leaf
Kosher salt
Freshly ground pepper
Grilled sourdough bread, for serving
Directions
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.
Recipe from Food & Wine Annual 2013
The CookingBites recipe challenge: sausage
Makes 6 servings
Ingredients
8 oz skinless 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 oz spicy Hungarian sausage (kolbász) or chorizo, thickly sliced
1 1/2 tsp crushed red pepper
1 TB sweet paprika
1 3/4 lbs plum tomatoes, coarsely chopped
1 cup red ale or lager
1 bay leaf
Kosher salt
Freshly ground pepper
Grilled sourdough bread, for serving
Directions
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.
Recipe from Food & Wine Annual 2013
The CookingBites recipe challenge: sausage