Aromanian Kazy Stew

Ingredients

In the original Kazakh cuisine, Kazy sausage is typically enjoyed on its own or as part of a meat platter. However, in the Aromanian adaptation, Kazy sausage is transformed into a flavorful stew by combining it with a variety of vegetables and aromatic spices. This fusion creates a heartier and more balanced dish, showcasing the culinary influences of both cuisines. We alse have the original recipe for Kazy, so you can check it out.

• 500g (1.1 lb) Kazy sausage, sliced 500g (1.1 lb) Kazy sausage, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced Kazy sausage and cook until lightly browned. Remove the sausage from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced potatoes, sliced carrots, diced red and green bell peppers to the pot. Stir well to combine.
4. 4.
   Sprinkle the paprika and cumin over the vegetables and mix until evenly coated.
5. 5.
   Return the cooked Kazy sausage to the pot and add the bay leaves.
6. 6.
   Pour the beef or vegetable broth into the pot, ensuring that the ingredients are fully submerged. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes, or until the vegetables are tender.
8. 8.
   Remove the bay leaves before serving. Garnish with freshly chopped parsley.

Treat your ingredients with care...

• Kazy sausage — Ensure that the Kazy sausage is sliced evenly to ensure consistent cooking. If Kazy sausage is not available, you can substitute it with a smoky sausage of your choice.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the stew.
• Serve the Aromanian Kazy Stew with crusty bread or over a bed of fluffy rice for a complete meal.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.

Serving advice

Serve the Aromanian Kazy Stew hot in individual bowls. Garnish with freshly chopped parsley for a pop of color and freshness. Accompany the stew with a side of crusty bread or fluffy rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few slices of Kazy sausage on top of each serving. This will showcase the star ingredient and give a visual indication of the flavors within the stew. Serve the stew in rustic bowls or deep plates to create a cozy and inviting presentation.