Summer Ale Kielbasa Stew
By
Maggie May Schill
@NakedMaggie
1
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!
Once again; if you wouldn't drink it, don't cook with it!
Ingredients
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8 ozkielbasa saugase, sliced thin
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8 ozthick cut, or slab bacon, roughly chopped
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1vidalia onion, sliced thin
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3 clovegarlic, sliced thin
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1red bell pepper, sliced thin
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1yellow bell pepper, sliced thin
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2 lbripe plum tomatoes, rough chopped
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1 csummer wheat ale
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1bay leaf
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1 Tbsppaprika, sweet
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1/2 tspred pepper flakes (or more if you like it hot!!!)
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·salt and pepper to taste
How to Make Summer Ale Kielbasa Stew
- Heat a dutch oven, or heavy soup pot over medium low heat. Add bacon to pot and brown for 5 minutes until lightly browned.
- Raise heat to medium. Add onions and stir with bacon. Stir occasionally until onions are lightly browned. About 5 minutes.
- Add garlic, yellow and red bell peppers and stir. Stir occasionally and cook until slightly browned. About 5 minutes.
- Add sausage, paprika and red pepper flakes. Stir and cook for about 3 minutes.
- Add tomatoes and cook until tomatoes begin to break up and release their juices. About 5-7 minutes.
- Add ale and bay leaf. Raise heat to high and bring pot to a boil.
- 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!
