In a large heavy pot over medium heat, cook the bacon to render the fat.
Remove bacon with slotted spoon and reserve. Add the onions to the bacon fat, cook until slightly brown approximately 5 minutes.
Add the paprika and allow to bloom in the bacon fat and onions for approximately 1 minute. Add the sliced sausage and cook approximately 5 minutes.
Add the red peppers, salt, pepper, caraway seeds and garlic, stirring to combine. Cook approximately 1 minute until the caraway and garlic are fragrant. Add the potato and carrots, stir to coat with the seasoned renderings.
Tip pot to side and gently add water until the potatoes are covered. This step avoids washing off the coating. Bring to a boil, then reduce the heat and simmer partially covered for 20 minutes or until the potatoes are fork tender.
Add the bacon back into the pot and gently stir to incorporate before serving. Add salt and pepper to taste and serve with slices of crusty bread.
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