How to Cook Hungarian Smoked Sausage
Kolbasz, or Hungarian smoked sausage, is a combination of pork and other meat mixed with pungent spices, stuffed in sausage casing and smoked for hours to cure. The bold flavor of kolbasz makes a hearty main dish. It is well suited to dishes that include the bright fresh flavors of garden vegetables. Fresh and dried fruit are another favored accompaniment. So get ready for a savory ethnic meal and use these steps to cook Hungarian smoked sausage. Does this Spark an idea?
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Things You'll Need
- Heavy fry pan
- Vegetable oil
- Sweet peppers
- Apple cider vinegar
- Prunes
- Yellow onion
- Apple juice
Instructions
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Hungarian Smoked Sausage With Peppers
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1
Cut 3 sausages on the diagonal into 3 pieces each. Add 1 tbsp. vegetable oil to a heavy fry pan. Place the sausage pieces in the pan and over medium heat, turning frequently until the sausage is browned and crispy. Remove the sausages and set aside.
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2
Remove stem, seeds and spine from 2 green peppers, 2 red peppers, and 1 yellow or orange pepper. Slice the peppers into 1/3-inch strips. Toss the peppers and into the pan and saute over medium heat until they are lightly browned. Sprinkle 2 tbsp. of apple cider vinegar and 1 tsp. salt over the peppers. Turn several times, scraping the browned bits off the bottom of the pan.
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3
Return the cooked sausage pieces to the pan and mix in with the peppers. Turn heat to low and cook together for 5 minutes. Spoon onto plates and serve with warm, crusty bread.
Hungarian Smoked Sausage and Prunes
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4
Cut 1 cup of pitted prunes into halves. Cover the prunes with 1 1/2 cups very hot water and allow to sit for half an hour. Drain off excess water.
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5
Saute 1 large yellow onion, thinly sliced, in 1 tbsp. oil until light brown. Add the soaked prunes, 1/2 tsp. paprika, 1 tsp. salt and 1/4 tsp. freshly ground black pepper. Pour in 1/2 cup apple juice and stir over high heat until the mixture starts to bubble.
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6
Turn heat to low and add 4 whole Hungarian smoked sausages to the pan. Cover the pan with a lid and allow heating through completely. Serve one sausage per plate with a spoonful of the prunes spooned over it.
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1
Tips & Warnings
Hungarian smoked sausages are spicy, so it is not necessary to add much salt to sausage recipes.
Resources
- Photo Credit Vito Covalucci
