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Potato stew with sausage

Potato stew with sausage

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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Sausage stew with potatoes:

Heat the oil, fry the sausage a little and then add the onion, let it harden until it is bottled, add the peppers and carrots, let it harden a little and then put 1 teaspoon of paprika and then add the potatoes and water to cover them, salt, pepper , bay leaf. Boil until the vegetables are boiling. Then add the parsley.

  • a kg of potatoes
  • 600 g sausages peasant
  • two onions
  • five tablespoons broth
  • a bunch of parsley
  • salt
  • pepper
  • the water
  • oil

We clean the carrots, onions and potatoes. Cut the carrots into rounds and the diced potatoes (smaller or larger) and boil them with salt.

Cut the sausages into slices and fry them in a little oil. Remove the sausages from the pan after they have been fried and in their place we put finely chopped onions and sliced ​​peppers. When the vegetables have hardened, add the broth and leave it on the fire for a few more minutes.

After the potatoes are foamed and half cooked, add the frying, sausages and let them continue to boil.

At the end, add the finely chopped parsley.

Now that you've reached the most fun part of the recipe for potato stew with peasant sausages, you can enjoy it quietly alone or with your loved ones! Good appetite!

Potato stew with sausages

A delight to your stew and it looks very good. I also add carrots, a little celery, peppers, tomatoes, and towards the end 1-2 cloves of finely chopped garlic, give a special aroma and taste, and sprinkle parsley and a little dill on top.

valentina ionita (Chef de cuisine), August 21, 2009

A delight to your stew and it looks very good. I also add carrots, a little celery, peppers, tomatoes, and towards the end 1-2 cloves of finely chopped garlic, give a special aroma and taste, and sprinkle parsley and a little dill on top.

Czompa (Chef de cuisine), August 20, 2009

I remember this delicious food from when I was at my mother's house, she used to make it often. It `s very good!

Sidy (Chef), August 20, 2009

Miha, you should know that I haven't made carrots before! But I will try. Yammi-yammi!

Potato goulash with sausages

Non-orthotic (even unreformed) version of goulash, the sausage version is the fastest and simplest of all. The taste of smoked sausages gives the final note of this food, cheap and good.

Time to prepare: 50 minutes


  • 1 kg of potatoes
  • 350 grams of smoked sausages (ideally, to contain paprika)
  • 1 large onion
  • 1 large bell pepper (red)
  • 4 cloves of garlic
  • 1 bay leaf
  • 1 tablespoon of paprika
  • 1 teaspoon paprika (optional)
  • 1 teaspoon ground cumin
  • 3 tablespoons oil
  • 3 tomatoes and pepper
  1. Peel the potatoes and cut them into cubes.
  2. Peel the onion and garlic and chop.
  3. Cut the sausages into thick slices.
  4. Peel a squash, grate it and chop it.
  5. Heat the oil in a saucepan or deep frying pan.
  6. Add the sausages, onion, garlic and sauté for 1-2 minutes. Add the cumin, sweet and hot paprika (if desired) and brown for 1 minute.
  7. Add the potatoes and peppers. Subtract 2 minutes.
  8. Add the tomatoes and bay leaf. Add enough water to cover the contents of the pan.
  9. Simmer for about 40 minutes until potatoes are penetrated.
  10. Season with salt and pepper.

[notes] Optionally, you can add 1-2 tablespoons of cream. [/ note]

The goulash with sausages is served hot with fresh bread and hot peppers.

You can read the written recipe or skip to video recipe, below & # 128578

Cut the onion and bell pepper into small pieces and put them together with the oil and sausages to simmer a little, just as they change color.

Attention: do not fry, just "cook" a little, for 3-4 minutes, stirring constantly, about 10 minutes. Add a little water and let the onion soften.

Add the peeled and sliced ​​potatoes or apple cubes. Fill with water, EXACTLY TO COVER the POTATOES, NOT MORE and let it boil.

After boiling, reduce the heat and let it simmer, boil slowly and with a lid. After 30 minutes, prick a potato with a fork.

The sauce thickens from onion and pepper and should not be watery, DO NOT ADD FLOUR OR ANYTHING ELSE!

The yellow potatoes are floury and will crumble easily, and the sauce will come out thick. Do not use pink potatoes, they are for boiling or frying, they keep their shape. If you make the yahnia using pink potatoes, the sauce will be too fluid, the water clear.

Potato stew or potato dish with homemade sausages

When the potatoes are cooked and the sauce is bound, add the broth and tomato juice, spices and let it boil for another 10 minutes, over low heat.

Sprinkle chopped greens on top and serve. Made in this way, iahnia will have a reddish, beautiful color, and the taste will be sweet, slightly spicy, absolutely extraordinary. If you fry the sausages or burn the onions beforehand, the yeast will acquire a brownish hue and a slightly bitter taste.

I remember working in the factory and eating with other colleagues. Everyone brought something and at that time we took our food cooked in a package, there were no dishes and meat at our discretion as now. Of course we looked at the jars of others and it was clear who was the housewife and who was not.

Potato stew with sausages

Since then I know from my older colleagues that who knows how to make a good and beautiful meal, is an ace in the kitchen! And know that it is so! It was a great joy for me when they praised my food, everyone wanted to taste it from me and many times my husband and I were left without what we brought with us.

They ate what we brought and then took their husband and gave him a belly soup or a steak in town. & # 128578 Beautiful times I had at Supply. & # 128578

This is what the Potato stew (iahnie, mancarica) looks like with home-made sausage potatoes, lightly browned, all on the surface, with a wonderful taste!

Don't forget to add some pickles or a salad and you will have an extremely tasty meal! And for sausages, below are some homemade sausage recipe ideas:

I invite you to watch the video recipe for potato stew with homemade sausages:

This potato dish recipe has been tried and by our readers, you can see below their results:

• potatoes
• onions
• Red pepper
• salt pepper
• paprika
• Bay leaves
• patrol
• thyme
• optional sausages.

Put the vegetables in a saucepan, add the spices, paprika, water, and at the end the sausages, boiled or fried, separately from the rest of the ingredients. After all is cooked, about 20 minutes, add salt, pepper and greens, to taste.
If you are on a diet, Transylvanian potato stew is not really a diet food. The addition of calories is much higher than if you eat simple potato stew, without meat, sausages or bacon.

Potato stew as good

I have never enjoyed my paternal grandparents, that's why I never wrote on the blog any culinary recipe inherited from them. I was not happy because my grandfather left us much too quickly and I only vaguely remember him and the "grandmother" (a title that was attributed to him only because he fell like that, being my father's mother) I was happy because he never wanted to enjoy us. But I always appreciated two things about her: that she gave life to a man as special as my father and her plates and pots (of which I didn't eat too often, but I admired them with my child's mind). These tin plates, about 3 in number and about 2 pots are all I have from her, to explain the story of the plate in the picture.

Today's recipe comes from Buni Sia, who not only deserves to be called Grandma, but is EVERYTHING for us. He did more than you can imagine and from Buni Sia we have not only an extraordinary mother, but also an exceptional legacy: a special family, aunts, uncles, cousins, excellent recipes and a lot of love and affection. This is the stew that Grandma Sia has been making since I can remember and I had to show it to you, a simple, winter recipe, very consistent and "good for the soul and the belly". No more sentimentalism, let's move on to the recipe, I say!

& # 8211 a big white onion
& # 8211 2 house sausage threads
& # 8211 7-8 large potatoes
& # 8211 3 large carrots
& # 8211 a cube of chicken soup (find at organic stores)
& # 8211 salt and pepper to taste
& # 8211 oil, water

Finely chop the onion. In a large saucepan, put enough oil to cover the bottom of the pan and fry the onion in oil until it becomes transparent.

Then put the homemade sausage, cut into slices and fry it with onion.

When the sausage is browned, put the diced potatoes and carrots, mix well, then pour enough water to cover the potatoes. Season to taste, add the cube for the soup and let it simmer, stirring from time to time, until the potatoes and carrots are cooked and the stew is consistent.

No need to tell you how good it is with pickles of any kind, donuts, cauliflower, cucumbers, gogonele! Have a great desire to have and enjoy your grandparents if you still have them or to always remember them if they are no longer with us, because they, their soul and all their heritage live and go on through us.


I prepared the batter by mixing the oil, lemon juice, spices and chopped onion and garlic, then I poured over the meat (put in a small saucepan with a lid) and I rubbed it well on both sides.
I put the meat in the bait in the evening and before going to bed I turned it twice. He stayed until morning, only in the fridge.
In the morning I also made stew together with the rabbit legs.
I cut the peeled potato into cubes and added the other vegetables, but also the meat. I put them in a yena bowl, put enough water to cover everything and covered with a lid. I put it in the preheated oven at 180 degrees C. After about 45 minutes I took the lid, and after another 10 minutes, when the potatoes were cooked, I put the broth and mixed it lightly. I let the broth boil for another 15 minutes and that's it, the stew is only good to serve.

* if the potatoes are ready faster, put the broth faster and it's ready after it boils too.