HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW
Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.
Provided by Chef Czegeny
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
- Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
- Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
- Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
- Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
- Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.
HUNGARIAN NOODLES WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 510 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 700 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 23 grams
SAUSAGE AND PEPPERS
Steps:
- Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
- Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.
HUNGARIAN HOT SAUSAGE AND LENTIL STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
ITALIAN-STYLE SAUSAGE AND PEPPERS
In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
- Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
- Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
- Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
- Serve in bowls or on rolls as sandwiches.
Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g
HUNGARIAN LETCHO
A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.
Provided by Robert Butler
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
- Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
- Add bell peppers and mix well with onions, garlic& sausages.
- Add salt and pepper, to taste.
- Turn heat down and add Tomatoes.
- Let simmer until the peppers are soft.
- Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.
Nutrition Facts : Calories 258.8, Fat 16.7, SaturatedFat 3.8, Cholesterol 13.3, Sodium 206.2, Carbohydrate 23.2, Fiber 7.2, Sugar 12.1, Protein 7.9
HUNGARIAN SAUSAGE
I was surprised not to find a similar recipe here. This one is modified from cooks.com. I have only ever made bulk sausage from this recipe. I'm not sure what modifications might be needed (if any) to make links from this recipe.
Provided by Da Huz
Categories Pork
Time 15m
Yield 20 1/4 lb, 20 serving(s)
Number Of Ingredients 9
Steps:
- Peel the garlic.
- If you are using a meat grinder, run the peeled garlic through the grinder. Otherwise mince very finely.
- If you are grinding your own pork, don't trim the fat! It helps keep the sausage from drying out when cooking.
- Combine all ingredients in a bowl and mix well by hand to distribute the seasoning evenly throughout the meat.
- Cook and enjoy! This sausage greatly enhances Eastern European soups or stews.
Nutrition Facts : Calories 311, Fat 24.4, SaturatedFat 9, Cholesterol 81.8, Sodium 763.3, Carbohydrate 2.5, Fiber 1.1, Sugar 0.2, Protein 19.7
CLASSIC HUNGARIAN SAUSAGE
Make and share this Classic Hungarian Sausage recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 30m
Yield 4 1/2 pounds, 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 8396.4, Fat 760.4, SaturatedFat 337.1, Cholesterol 1707.1, Sodium 15070.2, Carbohydrate 23.8, Fiber 9.4, Sugar 2.5, Protein 343.8
HUNGARIAN SAUSAGE STEW WITH ALE
This recipe was contributed by Nick Balla and printed in the July 2012 issue of Food & Wine magazine...posting for safe keeping. The recipe notes that it can be refrigerated up to 3 days and gently reheated.
Provided by Kerena
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 238.6, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 325.6, Carbohydrate 15, Fiber 3.3, Sugar 4.8, Protein 7
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