This traditional Hungarian recipe consists of smoked sausage, egg, potatoes, caramelized onions and sour cream creating a rich flavourful dish that your entire family will love!
This is the ultimate comfort meal that is definitely satisfying and so delicious! My Dad made is own Hungarian sausage (kolbasz) every year and sometimes twice a year and during the cold seasons. It was the best I have ever had and I may be bias, most importantly, he added the right amount ingredients creating one of the best sausages. My Dad would smoke some of his own in his smoke house, creating this incredible flavourful dry smoked sausage. I am grateful for all those years of Dad making the BEST sausage and today, it is readily available in many of the European deli’s. If you love this recipe you will love the Hungarian Smoked Sausage and Potato Stew. Happy Cooking! Happy Eating!
WHY IS THIS DISH POPULAR IN HUNGARY
This baked layered potato -Rakott Krumpli Kolbász – Hungarian casserole dish is popular in Hungary. The reason it’s so popular is it has many of the main flavours of the Hungarian cuisine, along with it being so delicious! Potatoes were often used in Hungarian home cooking going as far back to the European peasants, similarily still is today. Many who grew up in Hungarian homes can associate to this layered potato casserole dish as far back when their Grandparents would make this dish. Furthermore, potatoes are added to many of the Hungarian cuisine for it’s vast versatility and it being a satisfying comfort food.
WHAT YOU WILL NEED AND SOME TIPS
- POTATOES: I used Yukon gold and my Mom often used either white or red potatoes, so whatever you have on hand will work for this recipe since the potatoes are cooked twice. Try to avoid overcooking the potatoes as they will fall apart when slicing. They should be firm when checking with a fork.
- UNSALTED BUTTER: part of the butter will be added to cook the onions and the half will be melted to drizzle over the top layer
- ONION: I prefer to cook the onions before adding to the casserole, creating a caramelization adds lots of flavour
- SOUR CREAM: adds the rich cream texture to this recipe
- SEASONINGS: salt and pepper
- EGGS: will be hard-boilied and only need the egg yolk for this recipe, other recipes add the entire egg
- HUNGARIAN SMOKED SAUSAGE: is what really adds the flavour in this casserole
- BACON: only needed for the top layer for additional flavour
- BREAD CRUMBS: create some crunch for the topping
- DILL: is a perfect fresh herb to add to this rich dish, balances and compliments the flavours perfectly
HOW TO MAKE THIS DELICIOUS CASSEROLE
Once you cook the potatoes and eggs, then everything comes together very easily. You end up with this delicious casserole for a meal everyone will love!
Once the eggs and potatoes are cooked, then peel the skins from the potatoes and slice about 1/4 inch thick once they are cooled. Same for the eggs, remove the shells, and I used only the yolk, and if you like to add the egg white, then slice the eggs the same as the potatoes.
Begin assembling the casserole, start with half the potatoes, then half the smoked sausage, crumble the one egg yolk over the sausage and then spread half the sour cream over the sausage and egg. Then repeat the process again, but the only difference is add the cooked onions and melted butter over the potatoes and add the bacon on top over the sour cream with sprinkle of bread crumbs.
Each layer flavours the other so beautifully. The smoky flavour from the sausage and bacon, then the crispy potatoes with the melted butter and caramelized onions, then finishes with the richness of the sour cream melts into each layer creating this incredibly delicious dish!! If I could I would add dill to everything, it adds this fresh, citrus-like and tangy which really balances the richness of this dish. I highly recommend to add dill.
EVERYTHING YOU NEED TO KNOW
- Choose white or Yukon gold potatoes for best results
- If you haven’t had Hungarian smoked sausage before, it doesn’t have the same flavours as many of the Eastern European sausages. It’s main ingredients are garlic, Hungarian sweet and sometimes hot paprika and pork with salt and pepper. Most, if not all deli’s have Hungarian smoked sausage.
- I used a 14% fat content sour cream, creating a rich creamy texture.
- The bacon is a butcher’s cut or thicker cut of bacon. If you use the store bought bacon, I would add 2 slices rather then the one slice.
- This recipe does not freeze well and it’s best to eat it with 4-5 days.
SOME POPULAR HUNGARIAN RECIPES TO TRY
Hungarian Layered Smoked Sausage And Potato Casserole (Rakott Krumpli Kolbász)
Equipment
- medium-large sauce pot
- small skillet or fry pan
Ingredients
- 1 lb medium Yukon gold potatoes,
- 4 tbsp unsalted butter
- 1/2 onion, sliced
- 3/4 cup 14% fat sour cream
- 1 tsp salt
- 1/8 tsp pepper
- 2 hard boiled eggs, yolk
- 1 link smoked Hungarian sausage, sliced
- 1 butcher's or slab bacon, sliced (thicker cut bacon)
- 1 tbsp bread crumbs
- 2-3 tbsp fresh dill
Instructions
- In a medium-large sauce pot, boil potatoes over medium-high heat with skins on. Cook for about 15-20 minutes until tender but firm. Drain and set aside to cool. Then remove skins and slice potatoes.
- Boil egg in a small sauce pot filled with water. Once water comes to a boil, remove and allow to sit for 10-12 minutes with lid on. Drain and run cold water over egg and set aside. Once cooled remove shell and egg white.
- Using a small skillet or fry pan, add 1 tablespoon of butter, then add onions and saute for 4 minutes, until onions are tender and golden. Set aside.
- Preheat oven to 350°F.
- Assemble: In a casserole dish, spread 1 tablespoon of butter, then add a layer of sliced potatoes, then a layer of sausage, crumble egg yolk, half of the salt and pepper and then sour cream. Repeat the steps, only difference is adding the cooked onion and melted butter over the potatoes, then sour cream, scatter the bacon evenly and sprinkle with breadcrumbs with a drizzle of melted butter..
- Bake for 30 minutes and increase temperature to 400°F for the last 10 minutes to create a crispy top. Garnish with fresh dill.
- Serve with dill pickles, pickled beets or crusty bread.
What is the temperature please? You say increase to 400 at end but not Initial temp? Thanks
Hi Emma,
The temperature would be 350°F for 30 minutes and to increase the temperature to 400°F for the last 10 minutes.
Thank you for your comment
Rose