Smoked Sausage, Bell Peppers and Tomatoes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 3 |
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A colorful, savory dish that is good with crusty bread or rice. Supposedly a Hungarian dish, try using differently colored peppers, sweet Hungarian paprika and Hungarian smoked sausage called debrecini sausage. But it should be a good dish if you sub with other very mild paprika and kielbasa. Ingredients:
1 teaspoon oil |
3 ounces canadian bacon, in 1/4 inch dice |
1 large onion, minced |
1 garlic clove, minced |
3 medium bell peppers, mixed colors, in 1/2 wide strips |
1/4 teaspoon red pepper flakes |
2 teaspoons sweet hungarian paprika |
3 medium tomatoes, in 1 inch dice |
8 ounces debrecini sausage, in 1/2 inch slices (or kielbasa) |
1/8 teaspoon black pepper |
1 pinch salt (optional) |
Directions:
1. Heat oil over medium high heat in a wide non-stick skillet. Cook bacon and onion until onion turns yellow, about 3 minutes.
2. Reduce heat to medium, add garlic and bell pepper, and, stirring frequently, cook until bell peppers are tender-crisp, about 8-10 minutes.
3. Remove skillet from heat and wait until cooking subsides or paprika might burn and give a bitter taste. Add paprika and red pepper flakes. Add more pepper flakes if you like it hot. Stir until all is evenly coated with paprika.
4. Mix in tomatoes, return to heat. Reduce heat to low and cook covered 5 minutes.
5. Carefully mix in sausage and cook covered over low heat 15-20 minutes.
6. Taste with black pepper. There should be enough salt from bacon and sausage. Serve.
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