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Posts Tagged ‘sausage’

  1. Pork Liver Hungarian Style Recipe

    April 6, 2012 by Varga László


    Ingredients (2-3 persons)

    • 500 grams pork liver
    • 1 onion
    • 1 green pepper
    • 4 garlic cloves
    • 4 tablespoons tomato paste
    • 100 g smoked sausage
    • oil
    • salt
    • pepper
    • 1 tablespoon sweet paprika

     

    Preparation method

    1. Clean the pork liver and cut it into stripes.
    2. In a small pan with oil fry the liver until it browns slightly.
    3. Chop the onion, garlic and green pepper and fold into the pan, fry for 1-2 minutes.
    4. Slice the sausage and add to the liver, along with the tomato paste.
    5. Add the sweet paprika and finely sliced chili pepper, salt and pepper to taste, cover and simmer for 10 minutes.
    6. Serve with tarhonya noodles and pickles.




  2. Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

    January 16, 2012 by Varga László

    Ingredients (4 persons):

    • 300-400 g blood sausage ( known also as black pudding)
    • 5 dkg bacon
    • 1/2 kg potatoes
    • 2 small onions
    • 4 cloves of garlic
    • 3 tablespoons butter
    • marjoram
    • paprika
    • salt
    • black pepper

     

    Preparation Method:

     

    1. Cook the potatoes in their skins.
    2. Slice blood sausage and potatoes into 2 cm slices.
    3. Dice separately the onion and garlic.
    4. Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
    5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
    6. In another skillet melt the butter and fry the garlic for a few seconds.
    7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
    8. When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
    9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.


  3. New Year’s Day Hungarian Soup Recipe (Korhelyleves)

    January 2, 2012 by Varga László


    Story

    This is a Hungarian soup that is eaten traditionally on New Year’s Day and so I did too this year.

    Ingredients (4 persons)

    • 300 g sauerkraut leaves
    • 1 teaspoon marjoram
    • a pinch of cumin
    • 6 bay leaves
    • 10  peppercorns
    • 1 l stock (pork or vegetables)
    • 5 cloves of garlic
    • 1 small onion finely chopped
    • 1 small red pepper
    • 1 small chili pepper
    • 1 thick slice of bacon
    • smoked sausage (and other smoked pork stuff)
    • water
    • salt
    • oil
    • 1/2 tablespoon flour
    • 1 teaspoon paprika

     

    Preparation method:

    1. Wash the sauerkraut leaves to remove some of its saltiness then slice it thinly.
    2. Chop the garlic, onion and red pepper.
    3. Place the cabbage in a pot, together with the onion, garlic, red pepper, spices, broth and water.
    4. Cook it until the cabbage is tender, for approximately 30 – 40 minutes.
    5. Add the sausages to the soup and cook further for 15 minutes.
    6. Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
    7. Remove the greaves from the pan, add the flour and paprika mixing them into a roux.
    8. Add the roux to the soup and cook for a another 10 minutes.
    9. Taste the soup and, if necessary, add salt but probably it’s not needed since both the sausages and sauerkraut are salty.
    10. Serve the soup with sour cream.

    Happy New Year!