Summer Ale Kielbasa Stew

Maggie May Schill Recipe

By Maggie May Schill NakedMaggie

Tomorrow is the first day of summer! In celebration of summer I decided to make my Slavic husband a very Slavic dish. A peasant dish actually that owes its existence to the spice trade through the areas of Hungary and Slovakia in the post-medieval ages. Paprika is the primary spice in this dish. It is hardy and heavy, highly acidic with a tomato base. Not to mention good and yeasty with a wheat summer ale. I used Sam Adam's particularly. The light Lemon nodes in Sam Adam's Summer Ale really compliments this stew in my opinion.
Once again; if you wouldn't drink it, don't cook with it!


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

8 oz
kielbasa saugase, sliced thin
8 oz
thick cut, or slab bacon, roughly chopped
1
vidalia onion, sliced thin
3 clove
garlic, sliced thin
1
red bell pepper, sliced thin
1
yellow bell pepper, sliced thin
2 lb
ripe plum tomatoes, rough chopped
1 c
summer wheat ale
1
bay leaf
1 Tbsp
paprika, sweet
1/2 tsp
red pepper flakes (or more if you like it hot!!!)
salt and pepper to taste
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Heat a dutch oven, or heavy soup pot over medium low heat. Add bacon to pot and brown for 5 minutes until lightly browned.
2
Raise heat to medium. Add onions and stir with bacon. Stir occasionally until onions are lightly browned. About 5 minutes.
3
Add garlic, yellow and red bell peppers and stir. Stir occasionally and cook until slightly browned. About 5 minutes.
4
Add sausage, paprika and red pepper flakes. Stir and cook for about 3 minutes.
5
Add tomatoes and cook until tomatoes begin to break up and release their juices. About 5-7 minutes.
6
Add ale and bay leaf. Raise heat to high and bring pot to a boil.
7
Once pot has hit a boil, lower heat to medium-low again and cover pot. Simmer for about 20 minutes.

Serve hot.
I served it with toasted sour dough bread. The yeasty bread is excellent with this yeast inspired stew!

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: Hungarian
Collection: Bring on the Bacon!