Sausagej

Ingredients

• 1.5 lbs smoked kielbasa or Hungarian sausage, sliced into 1/2-inch rounds
• 1.5 lbs potatoes, peeled and diced into 1-inch cubes
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 large red bell pepper, deseeded and diced
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken or beef broth
• 2 tablespoons smoked paprika
• 2 bay leaves
• 1/4 cup fresh parsley, chopped, for garnish

Steps

1. 1

   Preparation: Peel and dice potatoes into 1-inch cubes. Dice the yellow onion and red bell pepper. Mince the garlic cloves. Slice the smoked sausage into 1/2-inch thick rounds.

2. 2

   Sear Sausage: Heat 1 tablespoon of vegetable oil (not included in ingredients count as it's a cooking medium) in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

3. 3

   Sauté Aromatics: Reduce heat to medium. Add the diced onion and bell pepper to the pot and cook, stirring frequently, until softened, about 8-10 minutes. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.

4. 4

   Simmer Base: Pour in the canned crushed tomatoes and chicken or beef broth. Stir to combine, scraping any browned bits from the bottom of the pot. Add the bay leaves and bring the mixture to a gentle simmer.

5. 5

   Cook Potatoes and Sausage: Return the seared sausage to the pot, along with the diced potatoes. Stir everything together. Cover the pot and reduce heat to low. Let it simmer for 25-30 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.

6. 6

   Finish and Serve: Remove the bay leaves. Taste and adjust seasoning with salt and freshly ground black pepper as needed (not included in ingredients count as standard seasoning). Ladle the hot Sausagej into bowls, garnishing generously with fresh chopped parsley. Serve warm.