Tarhonya — Toasted Egg Barley with Smoked Sausage & Bell Peppers

Ingredients

• 1½ cups tarhonya or orzo
• 10 oz Smoked Sausage, sliced or cubed
• 2 Bell Peppers, chopped
• 1 onion, diced
• 3 tbsp lard or oil
• 1½ tbsp sweet Hungarian paprika
• 3 cups chicken broth
• 1 tomato, chopped
• ½ cup sour cream
• Salt and black pepper

Method

1. Brown the Smoked Sausage in the lard in a wide pot over medium-high heat until the edges crisp, 5 minutes, cooking poultry through to 165°F (74°C). Lift it out.
2. Toast the tarhonya in the remaining fat, stirring constantly, until it turns the color of light toast and smells nutty, 4–5 minutes. This step is the whole dish; skip it and you have made plain pasta.
3. Add the onion and Bell Peppers and cook 5 minutes, then take the pot off the heat and stir in the paprika.
4. Pour in the broth and tomato, return the Smoked Sausage, season, cover, and simmer 12–15 minutes, until the grains are tender and the liquid is absorbed.
5. Rest off the heat 5 minutes, fluff with a fork, and serve with sour cream and pickles.