{"id":679,"date":"2014-01-14T15:57:28","date_gmt":"2014-01-14T23:57:28","guid":{"rendered":"http:\/\/www.beermonthclub.com\/blog\/?p=679"},"modified":"2014-01-14T15:57:28","modified_gmt":"2014-01-14T23:57:28","slug":"hungarian-sausage-stew-ale","status":"publish","type":"post","link":"https:\/\/www.beermonthclub.com\/blog\/hungarian-sausage-stew-ale\/","title":{"rendered":"Hungarian Sausage Stew with Ale"},"content":{"rendered":"<div>\n<p>This recipe for\u00a0lecs\u00f3\u00a0(LEH-tcho), a traditional sausage, tomato and bell pepper\u00a0stew\u00a0from Hungary, is made with beer for a deep, rich flavor.<\/p>\n<p><span style=\"line-height: 1.5em;\">ACTIVE:\u00a035 MIN<br \/>\n<\/span><span style=\"line-height: 1.5em;\">TOTAL TIME:\u00a01 HR<br \/>\n<\/span><span style=\"line-height: 1.5em;\">SERVINGS:\u00a06<\/span><\/p>\n<\/div>\n<p>Ingredients<\/p>\n<ul>\n<li><img loading=\"lazy\" class=\"alignright size-full wp-image-680\" alt=\"LESCO BEER RED LAGER STEW SOUP FOOD WINE\" src=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2014\/01\/Hungarian-Sausage-Stew-with-Ale.jpg\" width=\"200\" height=\"250\" \/>8 ounces skinless slab bacon, sliced 1\/4 inch thick and cut into 1\/4-inch strips<\/li>\n<li>1 large\u00a0Vidalia\u00a0onion, thinly sliced<\/li>\n<li>3 large yellow bell peppers, thinly sliced<\/li>\n<li>3 large garlic cloves, thinly sliced<\/li>\n<li>12 ounces spicy Hungarian sausage (kolb\u00e1sz) or chorizo, thickly sliced<\/li>\n<li>1 1\/2 teaspoons crushed red pepper<\/li>\n<li>1 tablespoon sweet paprika<\/li>\n<li>1 3\/4 pounds plum tomatoes, coarsely chopped<\/li>\n<li>1 cup red ale or lager<\/li>\n<li>1 bay leaf<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground pepper<\/li>\n<li>Grilled sourdough bread, for serving<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>In a large enameled cast-iron casserole or Dutch oven, cook the bacon strips over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes. Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes. Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer. Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes. Add the tomatoes and cook until beginning to break down, about 5 minutes. Add the beer and bay leaf and bring to a boil. Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes. Season the stew with salt and pepper and serve with grilled bread.<\/p>\n<p>MAKE AHEAD\u00a0The stew can be refrigerated for up to 3 days; gently reheat before serving.<\/p>\n<p><em>Recipe and photo from\u00a0<a href=\"http:\/\/www.foodandwine.com\/recipes\/hungarian-sausage-stew-with-ale\" target=\"_blank\">www.FoodandWine.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe for\u00a0lecs\u00f3\u00a0(LEH-tcho), a traditional sausage, tomato and bell pepper\u00a0stew\u00a0from Hungary, is made with beer for a deep, rich flavor. ACTIVE:\u00a035 MIN TOTAL TIME:\u00a01 HR SERVINGS:\u00a06 Ingredients 8 ounces skinless slab bacon, sliced 1\/4 inch thick and cut into 1\/4-inch strips 1 large\u00a0Vidalia\u00a0onion, thinly sliced 3 large yellow bell peppers, thinly sliced 3 large garlic [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hungarian Sausage Stew with Ale - Craft Beer Blog from The Beer of the Month Club<\/title>\n<meta name=\"description\" content=\"This recipe for lecs\u00f3 (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with beer for a deep, rich flavor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beermonthclub.com\/blog\/hungarian-sausage-stew-ale\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hungarian Sausage Stew with Ale - Craft Beer Blog from The Beer of the Month Club\" \/>\n<meta property=\"og:description\" content=\"This recipe for lecs\u00f3 (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with beer for a deep, rich flavor.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.beermonthclub.com\/blog\/hungarian-sausage-stew-ale\/\" \/>\n<meta property=\"og:site_name\" content=\"Craft Beer Blog from The Beer of the Month Club\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/beermonthclub\/\" \/>\n<meta property=\"article:published_time\" content=\"2014-01-14T23:57:28+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.beermonthclub.com\/blog\/wp-content\/uploads\/2014\/01\/Hungarian-Sausage-Stew-with-Ale.jpg\" \/>\n<meta name=\"author\" content=\"Kristina Manning\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@BeerMonthClub\" \/>\n<meta name=\"twitter:site\" content=\"@BeerMonthClub\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kristina Manning\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hungarian Sausage Stew with Ale - 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