Hungarian Sausage Skillet Food

HUNGARIAN NOODLES WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
• Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

HUNGARIAN SAUSAGE AND NOODLE SKILLET

Steps:

• 1. Cook the noodles in salted boiling water drain and set aside. Meanwhile add the oil to a large skillet. Add the sausage and onion cook breaking it up until no longer pink.
• 2. Add the pilmentos, paprika, and chicken broth. Bring to a low boil. Add the spinach and let wilt. Stir in the sour cream . Season with salt and pepper. Serve over noodles garnished with parsley

HUNGARIAN HOT SAUSAGE AND LENTIL STOUP

Steps:

• Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

SAUSAGE 'N SAUERKRAUT SKILLET

Steps:

• Cook sausage in skillet over medium-high heat for 8 minutes, turning once. Slice sausage into 1-inch chunks. Return to skillet.
• Add sauerkraut and cubed potatoes; bring to a boil. Cover and reduce heat. Simmer 25-30 minutes or until potatoes are tender when pierced.
• Serve with fresh rye bread if desired.

CLASSIC HUNGARIAN SAUSAGE

Steps:

• In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow to sit while you clean the casings.
• Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook.
• Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the smoker to go above 150.
• Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.

HUNGARIAN SAUSAGE SKILLET RECIPE

Steps:

• Cut green peppers and onion and sauté in oil for 3 minutes, stirring often. Sprinkle with paprika and cook 1 minute, stirring constantly. Add tomatoes with liquid and pepper. Bring to a boil. Add kielbasa, lower heat, cover and cook 10 minutes. Sprinkle with parsley.

HUNGARIAN STEWED MEAT AND SAUERKRAUT (SZEKELY GULYAS)

Steps:

• In a large skillet, saute the sausage slices over medium-high heat, tossing, until lightly browned on both sides, about 5 minutes. Remove, drain on paper towels and set aside. In the same skillet, brown the beef and ham cubes in the sausage fat over high heat and set aside.
• In a large casserole, heat the bacon fat. Add the onions and cook over medium heat, until transparent, 10 to 15 minutes. Stir in the paprika and cook, stirring, until the paprika and onions form a thick paste and the scent of raw paprika disappears, about 5 minutes. Stir in the beef and ham cubes. Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme. Stir well to combine all the ingredients.
• Bring the stew to a boil. Reduce the heat to simmer and cook, covered, for about 45 minutes. Add the sausage slices and continue cooking until the meats are very tender, about 45 minutes longer. Season with salt and pepper. Let cool, then refrigerate overnight to allow the flavors to develop.
• The following day, reheat the stew and adjust seasoning with additional salt and pepper. Remove bay leaves. Serve with sour cream on the side, if desired.

HAWAIIAN SAUSAGE SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
• Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.