Ingredients with Measurements:
- 1 lb Hungarian sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb sauerkraut, drained and rinsed
- 2 cups chicken broth
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the sliced Hungarian sausage and cook until browned on both sides, about 5-7 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Add the sauerkraut, chicken broth, paprika, caraway seeds, bay leaf, salt, and pepper to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
9. Add the browned sausage back to the pot and simmer for another 10-15 minutes.
10. Remove the bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Polish sausage can be substituted for Hungarian sausage
- Beef broth can be substituted for chicken broth
- Ground caraway seeds can be substituted for whole caraway seeds
Variations:
- Add diced potatoes to the stew for a heartier meal
- Use smoked sausage for a different flavor profile
- Add a can of diced tomatoes for a more tomato-based stew
Tips and tricks:
- Rinse the sauerkraut before adding it to the pot to remove excess salt
- Brown the sausage before adding it to the stew for added flavor
- Serve with a dollop of sour cream on top for added creaminess
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, mashed potatoes, or egg noodles
Suggested side dishes:
Roasted vegetables or a side salad
Troubleshooting advice:
If the stew is too salty, rinse the sauerkraut before adding it to the pot and use low-sodium chicken broth.
Food safety advice:
Make sure the sausage is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Hungarian cuisine is known for its hearty stews and sausages. This dish combines both for a comforting and flavorful meal.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve with a glass of red wine or a cold beer.
Related Categories
Cooking Method: N/A
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Region: Hungarian
Taste: Savory, Tangy, Smoky, Sour, Umami, savory, tangy, hearty, smoky, robust