Award-winning recipe cobbled up by your friends at Sportlanders the Podcast…

Ákos Kovács Gulyás
“Arkosh Kovash Goulash.”
(My own version of Hungarian Goulash. Arkosh Kovash was the name of the Hungarian left for dead by Keyser Söze, and the title of this recipe has a nice, rhythmic sound to it.)

“The guy they pulled out of the harbor was Arkosh Kovash.” -FBI Agent Jack Baer

INGREDIENTS
2-4 cups of chicken or beef stock (Your preference.)
Optional: 2-4 1 oz packets of unflavored gelatin, depending on how gelatinous your stock is.
2 tablespoons of clarified butter, beef tallow, or the like.
4-6 packages of Southside Market Original Beef Sausage. Approximately 16-24 links.
Kosher salt
Fresh ground black pepper
4 carrots, 2 split lengthwise, 2 diced
2 celery stalks
2-3 large onions (Walla Walla Sweets are preferable), thinly sliced
2 red bell peppers sliced thinly
1 jar (4 oz) of roasted red peppers
1 head of roasted garlic. Individual cloves removed and smashed into a paste.
8-12 oz of mushrooms. If using dried, rehydrate and weigh.
¼ to ½ cup of sweet Hungarian paprika. Only sweet Hungarian!
1 tablespoon coconut aminos (or soy sauce if you’re into that)
1 tablespoon of Asian-style Fish Sauce
½ cup of red wine (whatever you’re drinking)
4-8 sprigs of fresh thyme
1 packet of crushed red pepper that the pizza delivery company saddles you with
1 pound of potatoes, washed, peeled and cubed. Yukon Golds are best, but use what you have. Optional.
1-2 tablespoons of apple cider vinegar, if necessary.
1-2 cups of crème fraiche. Normies use sour cream, but it we’re above that here.
½ cup or more of chopped fresh parsley (to top the goulash before serving)

Optional:
4 cups (or so) of buttered noodles, preferably egg noodles.

STEPS
Thaw all sausages. If frozen, I prefer to drop the packages in a sous vide bath of 165 °F for about 45 minutes.
Slice 1-2 packages worth of Southside Market Original Beef Sausage links into discs or medallions. ¼ to ½ inch. Set aside.
Slice each link from one package worth of Southside Market Original Beef Sausage links into fourths.
Slice each link from one package worth of Southside Market Original Beef Sausage links into halves.
Put the remaining package(s) of Southside Market Original Beef Sausage links into a sous vide bath set to 165 °F. Cook for at least 45 minutes and no longer than 4 hours.

If using gelatin, sprinkle over liquid stock and set aside.
Preheat oven to 300 °F
Heat your Dutch oven over medium-high heat and add the clarified butter, tallow, or oil. Coat bottom of pan.
Place sausage medallions in a single layer, making sure to brown both sides, then remove from pan, transfer to a rimmed baking sheet or large plate and set aside.
Cook the fourths and halves until somewhat crispy on all sides.
After these first 4 packages of Southside Market Original Beef Sausage are cooked (10-15 minutes or so), transfer all these sausages to a rimmed baking sheet or large plate and set aside.
Add diced carrots to the Dutch oven, stirring well until browned. About 4-5 minutes. Consider lowering the heat to prevent burning. Season with salt & pepper. Set aside.
Add any drippings from the resting sausages into the pan. Stir.
Add mushrooms, onions, smashed garlic, crushed red pepper and sliced peppers. Cover and “sweat” the vegetables. Stir occasionally until onions are softened, but not quite browned.
Add red wine and scrape up browned bits from the bottom of the pan.
Add split carrot and celery. Stir. 2-4 minutes.
Add paprika. Stir until fragrant. Only about 30 seconds.
Add stock mixture, and jarred roasted peppers. Stir.
Add coconut aminos, fish sauce, thyme. Stir.
Add all Southside Market Original Beef Sausage (except those in the sous vide bath) to the Dutch oven. Stir.
Place in oven with top of Dutch oven slightly ajar. Cook for about 90 minutes. Liquid should be at a slow simmer throughout. Adjust oven temperature as necessary.
Remove goulash from the oven. Using tongs, grab the split carrots, celery, and thyme. Discard.
Add potatoes and sauteed carrots. Return to oven, Dutch oven partially covered for another 45 minutes to an hour. (If you don’t have potatoes, a great idea is to serve the goulash over a bed of tater tots instead of noodles.)
Preheat your barbecue/grill to 300-350 °F
Remove goulash from the oven. Simmer to get proper consistency (up to 15 minutes).
Add apple cider vinegar (to taste). Stir.
Add crème fraiche. Stir.
Season with salt & pepper, if necessary.
Put the sausages that were in the sous vide bath on the barbeque. Cook until slightly crispy and/or properly plump. Somewhere in the 5-12 minute range depending on how you like it.
Sprinkle parsley over the goulash.
Serve.
The remaining whole grilled sausages are to be served to each person to eat as he chooses. (Consider your favorite mustard and/or sauerkraut to serve with the sausages.)
Serve goulash over buttered noodles if you prefer.
Enjoy.

NEED
Dutch oven
Barbecue/grill
Immersion circulator

#SouthsideSausageRecipe

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© Brian D. O’Leary, 2022