Hortobágy pork stew with sausage

by | Apr 16, 2021 | Meat dishes

If you hear the word Hortobágy, you may associate it with the puszta, herd of grey cattles or the famous meat crepes. But there is also a stew that was named after Hungary’s oldest and largest national park. Hortobágy pork stew is a simple, but savory dish. Besides pork this stew contains smoked sausage and a considerable amount of lecsó (diced wax peppers and tomatoes).

You can use your favorite cut of pork. However, since the meat will be braised for more than an hour, a lean meat wouldn’t be the best choice. A lean cut will end up being a little dry and the fat from a less lean cut will flavor the stew. Hortobágy pork stew is usually served with pasta or rice, but it goes well with a slice of white bread too.

Hortobágy pork stew with sausage
Hortobágy pork stew with sausage – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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