Best 2 Sausage And Pepper Stew Recipes

Sausage and pepper stew is a hearty and flavorful dish that is perfect for a cold winter night. This classic comfort food is made with sausage, peppers, onions, and tomatoes, and can be cooked in a variety of ways. Whether you prefer a thick, rich stew or a lighter, broth-based soup, there is a recipe out there to suit your taste. With so many different variations, you are sure to find the perfect sausage and pepper stew recipe that will warm your belly and satisfy your soul.

Here are our top 2 tried and tested recipes!

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

Hungarian Lecso - Pepper, Sausage and Tomato Stew image

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

Ingredients

2 tablespoons fat (bacon) or 2 tablespoons lard (bacon)
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz)
1/2 cup water

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.

SAUSAGE-AND-PEPPER STEW

Sausage-and-Pepper Stew image

This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

3/4 pound hot Italian sausage
1 medium yellow onion, cut into 1/4-inch-thick half-moons
1 medium green bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 medium red bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 1/2 teaspoons coarse salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 twenty-eight-ounce can whole tomatoes, seeded and chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.

Tips:

For the best flavor, use a good quality Italian sausage. Look for one that is made with fresh, coarsely ground pork and has a nice balance of spices.
If you don't have a Dutch oven, you can use a large pot or skillet. Just be sure that it is big enough to hold all of the ingredients comfortably.
Don't overcrowd the pot. If you do, the sausages won't brown properly and the stew will be watery.
Be patient and let the stew simmer for at least 30 minutes. This will allow the flavors to meld and the meat to become tender.
Serve the stew with a side of bread, rice, or pasta. You can also top it with grated Parmesan cheese or a dollop of sour cream.

Conclusion:

Sausage and pepper stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this sausage and pepper stew a try.