Hungarian Sült Kolbász with Peppers
Pan-fried Hungarian pork sausage with caramelized onions and peppers, finished with a touch of paprika. Serve with crusty bread for a rustic weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.25 lb Hungarian pork kolbász (sausage links)
- 1 large onion, yellow
- 1 whole bell pepper, red
- 1 whole bell pepper, green
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 tablespoon paprika (Hungarian sweet or hot)
- 0 to taste salt and black pepper
Instructions
- 1
Cut the onion in half from root to tip, place flat-side down on the cutting board, then slice it lengthwise from root to tip into strips about 1/4 inch wide.
- 2
Remove the stem and seeds from the red pepper by cutting around the stem in a circle, then cut the pepper into 1/2-inch-wide strips by slicing from top to bottom.
- 3
Remove the stem and seeds from the green pepper the same way you did the red pepper, then slice it into 1/2-inch-wide strips.
- 4
Mince the garlic by placing each clove on the cutting board, laying your knife flat over it, pressing down firmly with your palm to crack it open, then chopping it into pieces smaller than a grain of rice.
- 5
Place the sausage links in a large skillet (12 inches) and set the heat to medium. Do not add oil yet—let the sausages brown in their own fat.
- 6
Once the sausages are golden brown on the first side (about 3 minutes), use tongs to turn them over and cook the other side until golden, about 3 more minutes.
- 7
Remove the sausages from the skillet and set them on a clean plate; they will finish cooking later.
- 8
Pour the 2 tablespoons of olive oil into the same skillet (now empty except for the sausage drippings) over medium heat and let it warm for 30 seconds until it glistens.
- 9
Add the onion strips and cook over medium heat, stirring once every 30 seconds, until they turn soft and the edges look golden brown, about 8 minutes.
- 10
Add the minced garlic and stir it into the onions for 20 seconds until the kitchen smells strongly fragrant.
- 11
Add the red and green pepper strips and stir everything together; cook over medium heat, stirring once every 45 seconds, until the peppers are soft but still slightly firm, about 6 minutes.
- 12
Sprinkle the 1 tablespoon of paprika over the peppers and onions, then stir constantly for 30 seconds so the spice coats everything evenly.
- 13
Slice each sausage diagonally into 1-inch-thick pieces by holding the sausage on an angle and cutting straight down through it, creating oval-shaped slices.
- 14
Return the sausage pieces to the skillet on top of the peppers and onions, then stir gently to combine and heat through for 2 minutes.
- 15
Taste the dish and add salt and black pepper as needed—season to your preference.
- 16
Transfer the kolbász and vegetables to a serving platter or divide among four bowls.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- tongs
- wooden spoon
- plate
- serving platter or bowls
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