Perfect for the Lenten Season, these fish hungarian sausages better make its way to your pantry soon. These sausages aren’t one of those meat-product-forced-to-be-healthy-therefore-should-be-made-into-fish thing (read: corned tuna!). The first time I sampled these, I was very impressed. It tasted very much like the REAL hungarian sausage. I liked the kunat component of the casing and the juiciness of the inside.
I sure found a gold mine again! My friend remarked the other day, “Grabe, ang tyaga mong umikot sa grocery!”, referring to my latest find when I scoured the freezers of SM Hypermarket along Quezon Avenue recently. Finding Fish stuff would relatively be easy but to actually find the great-tasting ones would be a tall order.
Okay, so what did I do? I did my favorite stir-fried sausages in my old-time favorite tomato-pepper sauce. I had a twist though– I smothered some mozzarella to it and it turned out even better!
I did this dish in my recent cooking demo and the audience liked it during the tasting portion. Hope you would too!
Stir-Fried Fish Hungarian Sausages
1 pack fish hungarian sausages, slantly sliced
1 can chunky diced tomato sauce
1 onion, minced
1 head of garlic, minced
1 tomato, quartered
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 tbsps butter
salt and pepper to taste
1/4 tsp cayenne pepper
1/2 cup mozzarella cheese, grated
In a skillet, stir-fry sausages until lightly browned. Remove from pan and set aside.
Using the same skillet and oil, saute onion, garlic and tomato. Add bell peppers and sausages. Season with salt and pepper plus the cayenne pepper. Stir in butter and tomato sauce. Simmer for about three more minutes.
Using a microwavable plate, pour in some of the dish and sprinkle cheese on top. Heat on microwave for about two minutes on medium heat or until cheese melts.