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
- 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
- In a large pot 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 beer and bay leaves 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. Taste and adjust spices as necessary.