Hungarian Sausage Stew With Ale

This recipe was contributed by Nick Balla and printed in the July 2012 issue of Food & Wine magazine...posting for safe keeping. The recipe notes that it can be refrigerated up to 3 days and gently reheated.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 bowls

Ingredients

• 8  ounces thick slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
• 1  large  vidalia onion, thinly sliced
• 3  large yellow bell peppers, thinly sliced
• 3  large garlic cloves, thinly sliced
• 12  ounces  Hungarian sausage (kolbà sz) or 12  ounces chorizo sausage, thickly sliced (spicy)
• 1 1⁄2 teaspoons crushed red pepper flakes
• 1  tablespoon sweet paprika
• 1 3⁄4 lbs plum tomatoes, coarsely chopped
• 1  cup red ale or 1  cup lager beer
• 1  bay leaf
•  kosher salt
•  fresh ground pepper
•  sourdough bread, grilled for serving

Directions

1. 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.
2. Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes.
3. Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer.
4. Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes.
5. Add the tomatoes and cook until beginning to break down, about 5 minutes.
6. Add the beer and bay leaf and bring to a boil.
7. Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes.
8. Season the stew with salt and pepper and serve with grilled bread.