SUMMER ALE KIELBASA STEW

Summer Ale Kielbasa Stew image

Provided by Maggie May Schill

Time 50m

Number Of Ingredients 12

8 oz kielbasa saugase, sliced thin
8 oz thick cut, or slab bacon, roughly chopped
1 vidalia onion, sliced thin
3 clove garlic, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
2 lb ripe plum tomatoes, rough chopped
1 c summer wheat ale
1 bay leaf
1 Tbsp paprika, sweet
1/2 tsp red pepper flakes (or more if you like it hot!!!)
salt and pepper to taste

Steps:

1. Heat a dutch oven, or heavy soup pot over medium low heat. Add bacon to pot and brown for 5 minutes until lightly browned.
2. Raise heat to medium. Add onions and stir with bacon. Stir occasionally until onions are lightly browned. About 5 minutes.
3. Add garlic, yellow and red bell peppers and stir. Stir occasionally and cook until slightly browned. About 5 minutes.
4. Add sausage, paprika and red pepper flakes. Stir and cook for about 3 minutes.
5. Add tomatoes and cook until tomatoes begin to break up and release their juices. About 5-7 minutes.
6. Add ale and bay leaf. Raise heat to high and bring pot to a boil.
7. Once pot has hit a boil, lower heat to medium-low again and cover pot. Simmer for about 20 minutes. Serve hot. I served it with toasted sour dough bread. The yeasty bread is excellent with this yeast inspired stew!