Units Scale

2 tablespoons rendered bacon fat (greatly preferred) or 2 tablespoons lard or if you must, oil
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
3 cloves garlic, minced
1 tbsp. minced fresh thyme
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz) – if unavailable, use kielbasa
1/2 cup beef stock (TFD change) or use water (original) – only used if sausages are too dry

In a heavy, straight-sided saute pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard. Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
Cut onions into 1/2 moon slices. Place onions, garlic and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes – no longer, you want the integrity of the peppers to remain in tact and the bright colors to stay. Then, add all seasonings, herbs, stewed tomatoes and paste.
Adding the Hungarian Sausage: Grab the Kolbasz (Sausage) and slice it on the diagonal – the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it’s not too dry.
Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are also exceptionally delicious. Note: if the sausage is too dry; stew beforehand in 1/2 cup stock or water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
Let simmer until all flavors are melded; about 4-6 minutes. Warning: when you are stirring, use a wooden slotted spoon so as not to break up the peppers!
Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread.