Potato stew with sausages and cumin

Name: Potato stew with sausages and cumin - Cipriana H.
Ingredients: 500 g potatoes; 500 g sausages; 2 onions; 1 tablespoon cumin; 1 teaspoon dried dill; 50 g oil; 1 tablespoon red pepper paste; 1/2 teaspoon hot pepper paste; salt; green onion tops.

Diverse - Potato stew with sausages and cumin by Cipriana H. - Recipia

Potato stew with sausages and cumin Cold days always make me return to this potato and sausage stew. For me, cumin is never missing, and every time I make it, I remember my grandmother's old plates. The recipe is simple, the ingredients are handy, and the taste is clear and direct, without unnecessary complications. Quick info Total time: about 1 hour Preparation: 15 minutes Cooking: 40-45 minutes Servings: 4 Difficulty: easy Recipe type: everyday meal, perfect for lunch or family dinner Ingredients 500 g potatoes (choose them to be firm, not floury) 500 g sausages (preferably smoked, but fresh ones work too) 2 medium onions 1 tablespoon cumin 1 teaspoon dried dill 50 g oil (sunflower oil) 1 tablespoon sweet red pepper paste 1/2 teaspoon hot pepper paste salt, to taste green onion tops (for sprinkling at the end) Preparation method 1. Peel and finely chop the onion. Sauté it in oil in a large pot over medium heat. The onion should become translucent, not browned. 2. Cut the sausages into suitable pieces. Add them to the onion and continue to sauté together. You don’t need to fry them hard, just let them release some fat and aroma. 3. Peel the potatoes, wash them, and cut them into large cubes. Add them to the pot over the onion and sausages. Gently mix and let the flavors combine for another 2-3 minutes. 4. Separately, boil 1 liter of water with 1 tablespoon of cumin. Let it boil for a few minutes to get a concentrated cumin tea. Strain the liquid, keeping only the broth and discarding the seeds. 5. Add salt, dried dill, sweet pepper paste, and hot paste over the potatoes. Mix briefly. 6. Pour the strained cumin tea over the mixture, just enough to cover the potatoes. Don’t pour all the liquid if it’s not necessary. Put the lid on and let it simmer on low heat. 7. When the potatoes are almost cooked (almost soft but not falling apart), lift the lid and let the liquid reduce for a few minutes. You want the sauce to be thicker, not swimming in water. 8. Taste for salt towards the end. Turn off the heat when the potatoes are cooked and the sauce has reduced to your liking. 9. Sprinkle chopped green onion tops or any greens you have on hand on top. Why I make the recipe often Because it’s quick, filling, and doesn’t require complicated ingredients. I like that I can easily adjust the quantities depending on how many people I have at the table. The cumin gives it a flavor that really makes a difference, and the fact that everything cooks in one pot makes it practical for cleaning. Tips and variations Tips - If you use very fatty sausages, do not add all the oil at the beginning, see how it turns out when sautéing. - Firmer potatoes don’t break easily and stay whole after boiling. - Don’t let all the liquid reduce, but don’t let it be too watery at the end either. - If you don’t like dill, you can add it only at the end or omit it completely. Substitutions - The sausages can be replaced with smoked pork or even chicken breast if you want a lighter option. - The sweet pepper paste can be replaced with roasted pepper or a little tomato paste, but the taste will not be identical. - If you don’t have green onions, parsley works for serving. Variations - You can add some chopped tomatoes or a tablespoon of tomato paste if you want a more sour taste. - For a slightly smoky note, use smoked sausages or add a bit of smoked paprika. - For more spiciness, increase the amount of hot pepper paste. Serving ideas - I prefer it simple, but it also goes well with pickled cucumbers or cabbage salad. - If you want it to be heartier, add a tablespoon of sour cream when serving. Frequently asked questions Can I use new potatoes in this recipe? New potatoes are not ideal because they break down more quickly. I recommend using older potatoes with yellow or red skin. If I don’t have hot pepper paste, can I use something else? Yes, you can use chili flakes, fresh hot pepper, or omit it completely if you don’t want it spicy. Can it be made without cumin? You can, but the recipe loses its characteristic aroma. Cumin is the ingredient that makes it different from other stews with sausages. Do the sausages need to be fried beforehand? There’s no need to fry them separately, but at the beginning, they should be sautéed with the onion to release their fat and aroma into the dish. Can I make the recipe vegan? Not with the ingredients from the source, but you can adapt by replacing the sausages with mushrooms and omitting the hot pepper paste if you want a mild version. Nutritional values Approximately, for one serving (1/4 of the recipe): Calories: 500-600 kcal Proteins: 18-22 g Carbohydrates: 45-55 g Fats: 28-36 g The values are approximate because they depend on the type of sausages and how much oil or paste you use. Sausages can vary greatly in caloric and fat content, and potatoes provide most of the carbohydrates. Storage and reheating It can be stored in the fridge, in a covered container, for a maximum of 2 days. Potatoes tend to absorb the sauce, so when reheating, you can add a little water. Reheating is best done on low heat on the stove. The texture won’t be as good as fresh, but the taste remains okay for a day or two. If there’s too much liquid left after storage, leave it uncovered for a few minutes on the heat during reheating. The recipe does not lend itself to freezing because the structure of the potatoes changes and they become watery. It’s better to make it fresh, in the portion you need.

Potato stew with sausages and cumin

Tags

Categories