Potato stew with ribs and sausage

Name: Potato stew with ribs and sausage - Dalia I.
Ingredients: 200 g smoked sausage; 800 g smoked ribs; 4; 5 onions; 1 head of garlic; 1 kg potatoes; 3 tablespoons homemade ketchup; fresh parsley; paprika; salt; pepper

Meat - Potato stew with ribs and sausage by Dalia I. - Recipia

Potato stew with ribs and sausage After a period of cooking what my family requested, it was time for a potato stew with ribs and sausage, as Danuta wanted. I prepared it leisurely, as I usually do with these classic recipes. The portions turned out to be quite hearty, and I received plenty of compliments at the table, especially from my daughter-in-law. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 20 minutes Cooking time: 70-80 minutes Servings: 5-6 Difficulty: easy to medium Recipe type: home cooking, main dish Ingredients 200 g smoked sausage 800 g smoked ribs 4-5 medium-sized onions 1 head of garlic 1 kg potatoes 3 tablespoons homemade ketchup sweet paprika (to taste) green parsley, for garnish salt pepper Preparation method 1. Cut the sausage into suitable pieces. Place it in a pot along with the smoked ribs. Pour in two cups of water and put it on the heat. 2. Let it boil for about 10 minutes, then drain and discard the water. This way, some of the salt and intense smoky flavor will be removed. 3. Add back into the pot one cup of fresh water and let it boil again, uncovered, until the water reduces almost completely. The meat and sausages should start to sizzle in the fat released. 4. Meanwhile, chop the onion and garlic as finely as possible. Add them to the pot with the ribs and sausage. Stir over the heat, allowing the onion to become translucent. 5. Add the paprika (to taste), then add the 3 tablespoons of ketchup. Stir and pour in about 4 cups of water, enough to cover everything. Let it simmer on medium heat, covered, stirring occasionally. 6. Peel the potatoes, slicing them not too thickly. After the base has simmered for about 20-30 minutes, add the potatoes to the pot. Stir gently. 7. Add enough water to just cover the potatoes, put the lid on, and continue simmering on low to medium heat. 8. When the potatoes are well cooked and start to break apart slightly, turn off the heat. 9. Finally, sprinkle chopped green parsley on top, and adjust salt and pepper to taste. Why I make this recipe often This stew is always a go-to when I need a hearty and fairly simple meal. It can be adapted based on what I have in the fridge. The fact that I can use both ribs and sausage is practical. The result is filling and has a rounded flavor from the abundant onion. Tips and variations Tips Use a good onion, if you have one, for a sweeter taste. More onion makes the stew creamier. Don’t skip the step of blanching the ribs and sausage if you want to reduce some salt and smoke flavor. If you wish, you can skim the broth at the beginning, but it’s not strictly necessary for this recipe. Use potatoes that don’t break down too quickly, but also don’t stay hard. Substitutions Smoked ribs can be replaced with fresh meat; the result will just be slightly different in flavor. You can use fresh sausage if you don’t have smoked. Ketchup can be substituted with a bit of tomato paste, but it will lack that slightly sweet note. Variations You can add diced bell pepper along with the onion if you like. For a lighter version, use only meat without sausage. If you don’t want too much sauce, allow the stew to reduce more towards the end. Serving ideas It’s best served with roasted peppers or pickles on the side, and fresh bread. It also goes well with polenta if you like. Frequently asked questions 1. Can I use only fresh meat without smoked? Yes, it works with fresh meat or fresh sausage, but the taste will be milder and without the smoky flavor. 2. Can the stew be frozen? I do not recommend freezing, as the potatoes become watery upon thawing and the texture is not the same. 3. If I don’t have homemade ketchup, can I use something else? You can use a good store-bought ketchup or, in its absence, tomato paste mixed with a little sugar. 4. What type of potatoes is best? White, starchy potatoes are better for stew, but red potatoes work too, just that they remain a bit firmer. 5. How salty does the stew turn out? It depends on the smoked meat; after the initial boiling and draining of the water, the salt remains at a suitable level, but taste before adding more salt. Nutritional values Estimate for a medium serving (out of 6 servings): Approx. 400 kcal Protein: 18-22 g Fat: 22-26 g (depends on sausage and ribs) Carbohydrates: 32-36 g These are approximate values, they can vary based on how fatty the meat and sausages are, how much water evaporates, and how much sauce you keep. Storage and reheating The stew keeps well in the fridge for 2 days, covered. When reheating, add a little water if it has thickened too much. I do not recommend freezing due to the potatoes. If you have leftovers, you can reheat them directly on low heat or in the microwave, with a little added water.

Preparation

We cut the sausage into pieces and together with the ribs, we put them in a pot with 2 cups of water, let it boil for 10 minutes and discard the water to remove the strong smoky flavor and salt. We add another cup of water and let it boil again until the water reduces and the fat from the sausage and ribs starts to sizzle. We clean the onion and garlic and chop them finely, adding them over the ribs in the pot and mixing. When the onion becomes translucent, we add paprika and ketchup, and pour in 4 cups of water, letting it boil while stirring occasionally. Meanwhile, we clean the potatoes, slice them, and add them over the meat in the pot, mixing and adding enough water to cover the potatoes. We put the lid on and let it boil until the potatoes start to break apart, sprinkle with fresh parsley, season with salt and pepper to taste, and the stew is ready. It is served with roasted peppers or pickles and fresh bread for those who want. Enjoy your meal!!! The stew is just as tasty with fresh meat and sausage. The onion gives the stew a sweet flavor, especially when used in larger quantities.

Potato stew with ribs and sausage

Preparation

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