Sausage And Pepper Stew 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.

SPICY SAUSAGE AND PEPPER STEW

Spicy Sausage and Pepper Stew image

Make and share this Spicy Sausage and Pepper Stew recipe from Food.com.

Provided by Ludwigj

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3/4 lb hot reduced-fat Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 tablespoons flour
1 (14 ounce) can reduced-sodium beef broth
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
2 (15 1/2 ounce) cans kidney beans, drained, rinsed

Steps:

COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
SERVE with crackers.

Nutrition Facts : Calories 120.4, Fat 0.8, SaturatedFat 0.1, Sodium 340, Carbohydrate 22.8, Fiber 6.1, Sugar 5.5, Protein 7

SAUSAGE STEW (WITH PEPPER, ONIONS AND POTATOES)

Sausage Stew (With Pepper, Onions and Potatoes) image

Make and share this Sausage Stew (With Pepper, Onions and Potatoes) recipe from Food.com.

Provided by Chef Bob Martino

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 links sweet sausage or 6 links hot sausage, sliced about 3/4
2 small green bell peppers, chopped coarse
1 large onion, sliced 1/2 thick
2 potatoes, peeled and cubed about a 1/2 inch
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato sauce
4 ounces tomato paste
2 teaspoons oregano
2 teaspoons basil
2 teaspoons parsley
4 tablespoons olive oil
2 -3 garlic cloves, peeled and chopped fine
3 tablespoons of grated romano cheese
1 cup water

Steps:

Heat olive oil to a medium high heat in Dutch oven or heavy pot. Add the sausage and cook on all sides. About 15 minutes.
Add garlic and stir for a minute or two. Add peppers and onions, stirring to coat with oil. Add tomato paste, diced tomato, potatoes and tomato sauce. Stir to combine.
Add seasonings, cheese, and water. Stir once more. Bring to a simmer and cook for about 45 minutes.
Potatoes should be tender. Sprinkle liberally with Romano cheese. Serve with garlic bread and a salad. Makes 6 servings.

Nutrition Facts : Calories 358.1, Fat 17.5, SaturatedFat 4.6, Cholesterol 28, Sodium 1374.3, Carbohydrate 34.1, Fiber 6.9, Sugar 13.7, Protein 20.2

HOMEMADE ITALIAN SAUSAGE STEW

Homemade Italian Sausage Stew image

One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

ITALIAN SAUSAGE AND PEPPER STEW

Italian Sausage and Pepper Stew image

Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
1 large yellow bell pepper, cut into bite-size strips
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1 teaspoon dried basil leaves, crushed
8 oz uncooked penne rigate pasta (2 1/2 cups)
Grated Parmesan cheese, if desired

Steps:

In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 125 mg, Fiber 5 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 7 g, TransFat 1/2 g

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