Transylvanian potato stew with smoked sausages.
Another simple recipe, based on the same principles as so many other stews.
I grew up eating this dish so many times, is versatile and the cooking methods are more or less the same if it’s made with bacon or sausages, even ribs or other smoked meats.
And as a bonus, it works well on its own, for any vegetarians that might want to give it a go.
- 4-5 medium potatoes
- 1-2 onions
- 1-2 sweet red peppers
- 2 bay leaves
- 1 teaspoon paprika
- 50ml oil
- salt, pepper, thyme
- fresh parsley
- smoked sausages, bacon or ribs
Cut the potatoes into large wedges, dice the onions and the red peppers. Sweet long red peppers are the best, but use “normal” red peppers if not available.
Heat the oil in a pan, add the sausages and fry until they catch on a nice brow colour. Remove and keep aside. In the same pan, fry the diced onions until they start to brown, add the diced red pepper and soften for a few minutes. Add paprika, thyme, black pepper and the bay leaves to the pan.
Return the sausages and also add the potatoes. Mix well and pour in water, just enough to cover the potatoes, maybe a little less. Bring to boil, taste and season with a pinch of salt, not much should the sausages be salty.
Cover and simmer gently for 15 to 20 minutes until the potatoes are cooked (almost overcooked), and the sauce is thicken from the bits of potato that are breaking off.
Serve with fresh bread and a side of salad or pickles, one of my favourites of all times being pickled peppers stuffed with cabbage (recipe to follow).
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.