Hungarian Sausage Stew with Ale

Hungarian Sausage Stew with Ale

I saved this recipe for Hungarian Sausage Stew with Ale (click for link to original recipe) from the July 2012 issue of Food & Wine magazine .  I rarely make anything from this magazine although it is one of my favorites to read.  I always thought the recipes sounded too difficult for a home-cook like myself. Every time I make one though I realize how wrong I am. They are delicious and much easier than I think they are.

Of course I didn’t make the recipe as was in the magazine but made it my own. I hope you will do the same!


This soup wasn’t quite as thick as I had hoped it would be. Next time I will add a cornstarch and water slurry to thicken it a bit more. The flavor was really good though. The only complaint was that my son thought the ale masked the other flavors a bit too much. Yes, he really is my little foodie.

I served this dish with a crusty loaf of bread for dipping in the broth and a green side salad.

Hungarian Sausage Stew with Ale

  • Difficulty: easy
  • Print


  • 8 ounces thick slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
  • 1 large Vidalia onion, thinly sliced
  • 3 large bell peppers, thinly sliced (red, orange or yellow – NOT green)
  • 4 large garlic cloves, minced
  • 1 lb. spicy sausage, thickly sliced – I used Chicken Red Pepper sausage
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 tablespoon sweet paprika
  • 1 cup red ale or 1 cup lager beer
  • 2 bay leaves
  • kosher salt
  • fresh ground pepper


  1. In a large pot 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 beer and bay leaves and bring to a boil.
  6. Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes. Taste and adjust spices as necessary.


5 Comments Add yours

  1. The stew does sound really good, but I wonder if the cooking times were long enough to reduce out the ale flavor? And I totally agree with you on the NO green bell peppers! They always overpower everything else!

    Liked by 1 person

    1. koolaidmoms says:

      It is only a cup of ale. It had a bit of flavor but he even hated the smell of the beer.

      Liked by 1 person

  2. This is very different and sounds good! Your son has good taste!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

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