Chicken Smoked Sausage Segedin
This recipe, created by Anina_kuhinja, is perfect for lovers of hearty one-pot meals. It’s also ideal for those who prefer alternatives to pork, as it uses smoked chicken sausage. The smoky flavor of the sausage pairs wonderfully with the dish. You can use the classic version of smoked chicken sausage or, as Ana does, the one with aromatic cheese for extra flavor.
Chicken Smoked Sausage Segedin
This recipe, created by Anina_kuhinja, is perfect for lovers of hearty one-pot meals. It’s also ideal for those who prefer alternatives to pork, as it uses smoked chicken sausage. The smoky flavor of the sausage pairs wonderfully with the dish. You can use the classic version of smoked chicken sausage or, as Ana does, the one with aromatic cheese for extra flavor.
Preparation process
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Finely chop the onions. Slice the sausages into rounds. Rinse the sauerkraut with hot water to reduce its acidity to your liking.
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Heat a bit of oil in a pot. Add the onions and sausage, sprinkle lightly with salt, and sauté until the onions soften and the sausage browns slightly.
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Add the sauerkraut, sweet paprika, pepper, bay leaves, maple syrup, and salt. Sauté for 5–10 minutes, allowing the sauerkraut to caramelize in some spots.
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Pour in 1 liter (4 cups) of water, cover the pot, and simmer for 35–40 minutes.
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In a separate bowl, whisk the flour into 200 ml (3/4 cup) of water until smooth. Stir the mixture into the pot to thicken the Segedin.
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Cook for a few more minutes until the stew thickens. Adjust the seasoning with additional salt and pepper to taste, and serve.
