Subject: Balkan Sausage Ragu (or ragout)
Date: 8/18/2020, 5:23 AM
On 8/17/2020 4:50 PM, Alice wrote:
Way back in the í80ís or early í90ís I found a fantastic recipe called
Balkan Sausage Ragu. It was either in Family Circle magazine or Womenís
Day. I made this recipe many, many times over the years but recently
It called for tomatoes, many spices, and sausages but I canít recall
everything since itís been many years since I made it. The recipe was
a full page in the magazine and featured a very nice photo of the lady
who created it. Iím sorry I donít have much more than this to go on.
The last time I made it was for a cooking contest at work. I came in
second place. This is a seriously good recipe. If you can help, Iíd be
much obliged. Iíve scoured the internet but have not had any luck.
Sorry, I cannot find a recipe named "Balkan Sausage Ragu" or "Balkan Sausage Ragout" that mentions
"Woman's Day" or "Family Circle." There is a YouTube video for making "Balkan Sausage Ragout", but
it does not mention either magazine. See: Balkan Sausage Ragout
There is a "Balkan Summer Sausage Stew" recipe here, but again, it does not mention either magazine:
Balkan Summer Sausage Stew
I will post this for reader input.
Thank you! This is quite close to what I need.
Very much appreciated!!!
My friend Gwen sent the below.
In response to this post: http://hungrybrowser.com/phaedrus/m0828fa20.htm†-
I found the recipe in a Family Circle cookbook which featured recipes that
originally ran in the magazine and personally typed it up for the requester.
Balkan Sausage Ragout
Family Circle Quick Menu Cookbook, 1978
Makes 6 Servings
"A sausage casserole can be made with simple frankfurthers or a mixture of
frankfurthers and knockwurst. Here is a spicy version of the stew typical
of all Balkan countries."
1/2 pound slab bacon, cut into 1-inch cubes
2 tablespoons olive oil
2 large onions, peeled and thinly slices
2 large green peppers, seeded and thinly slices
1 cup finely diced pimentos (4-ounce can)
1 Ĺ teaspoons paprika
1/2 teaspoon crushed red pepper
1 teaspoon lead marjoram, crumbled
1/2 teaspoon lead oregano, crumbles
1 teaspoon caraway seeds
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 knockwurst, sliced
2 medium-size potatoes, peeled and cubed
3 ripe tomatoes, cut into chunks
2 medium-size zucchini, cut into 1-inch cubes
2 tablespoons minced parsley
Cover bacon in water 5 minutes, drain and pat dry. Cook bacon in oil until
almost crisp. Remove and reservee. Remove all but 2 tablespoons fat from skillet.
Saute onions and green peppers for 10 minutes orr until very soft. Add pimentos,
paprika, crushed pepper, marjoram, oregano, caraway, bay leaf, salt and pepper.
Bring to boiling. Add knockwurst, potatoes and bacon. Cover skiller and simmer
mixture 30 minutes. Add tomatoes and zucchini. Simmer another 10 minutes or until
vegetables are tender/ Taste, add additional seasoning if you wish. Sprinkle with
parsley and serve with sour cream, pumpernickel bread and beer.
Note from transcriber: Cookbook suggests serving side dish Carrot Salad in Lemon
and Mustard Dressing alongside the ragout, involving julienned carrots cooked in
water with sugar and salt, cooled, coated with a lemon and mustard dressing and
chilled before serving)
This is it! Thank you so much!