Lecsó Hungarian Sausage Stew with Ale

Ingredients

• 8 ounces skinless slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
• 1 large Vidalia onion, thinly sliced
• 3 large yellow bell peppers, thinly sliced
• 3 large garlic cloves, thinly sliced
• 12 ounces spicy Hungarian sausage (kolbász) or chorizo, thickly sliced
• 1 1/2 teaspoons crushed red pepper
• 1 tablespoon sweet paprika
• 1 3/4 pounds plum tomatoes, coarsely chopped
• 1 cup red ale or lager
• 1 bay leaf
• Kosher salt
• Freshly ground pepper
• Grilled sourdough bread, for serving

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