This Hungarian stew is rustic and rich with smoky flavours and hints of pepper throughout and the potatoes are smothered in caramelized onions and the sweet smoky paprika spice to create a perfect cozy meal.
This is an authentic Hungarian stew dish has been around for centuries. The ingredients are simple and commonly used in the Hungarian cuisine that are very flavourful and satisfying.
This dish takes me back to the time when the peasants would make this simple recipe with the ingredients they have on hand. It was inexpensive and very satisfying. To this day, this recipe is still made with the smoked Hungarian sausage and potatoes, and of course the national spice of Hungary, paprika.
It is a quick meal and few ingredients that everyone will love because it is so delicious and filling. This dish makes a generous meal for two, however, double the recipe and save some for delicious leftovers, or since this dish freezes so well, save for another chilly day.
Ingredients you will need for this recipe:
- Hungarian smoked sausage
- unsalted butter
- extra virgin olive oil
- onion
- potatoes
- paprika
- pepper
- salt
- parsley
Good to know when making this recipe:
Hungarian smoked sausage is what really makes this dish tastes so good. You can either purchase hot or mild Hungarian smoked sausage and it depends on how much heat you want in this dish. I used mild for this recipe to add enough spiciness but not overly spicy. If you don’t have Hungarian sausage on hand, then you can use a spicy Italian or a chorizo would be excellent subsitutions.
By adding butter, it caramelizes the onions and adds a crispy texture to the sausage. I like to use unsalted, and you can substitute salted butter.
What type of potatoes should I use? We have used white potatoes for generations when making the paprika potatoes. Since Mom and Dad grew their own potatoes, we had a variety. Over the years we would try the different kinds from white, to red, yellow and russet. We found that the RED POTATOES for this recipe, it is one of our favourites. It holds it shape well when cooked in a skillet with very little starch. Russet and yellow potatoes are very starchy and the white potatoes falls in between.
I highly recommend to use Hungarian sweet paprika for the full authentic Hungarian flavour for this dish.
Growing up we would have meals similar to this when we wanted something simple, and quick for a meal and one that would taste so darn good. This recipe is so comforting and satisfying and if you can purchase Hungarian smoked sausage you will be glad you did. If you are not familiar with Hungarian sausage or paprika potatoes, it is rich and bold with full flavours that has you going back for seconds.
Hungarian sausage is delicious in scrambled eggs, on pizza, in casseroles, soups, and stews.
Hungarian Smoked Sausage and Potatoes Stew
Equipment
Ingredients
- 1- 8 oz smoked sausage, thinly sliced diagonally
- 2 tbsp unsalted butter
- 1 lb red potatoes, peeled and roughly diced (about 4 medium potatoes)
- 1 tbsp extra virgin olive oil, if needed
- 1 medium onion, chopped
- 2 tsp Hungarian paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 cup water
- 2 tbsp parsley, chopped
Instructions
- In a medium skillet, melt butter over medium heat, and pan fry the sausage slices on each side until crispy. Transfer to a plate.
- Remove any excess sausage fat, but leave some in the pan for flavour. Then a tablespoon of olive oil if needed, sauté onion until transparent and starting to caramelize. Add paprika and black pepper. Stir to combine.
- Stir in potatoes into the spices until well coated and then add the 1 cup water or chicken broth, enough to just cover the potatoes and bring to a boil, then turn down heat to a simmer for about 20 minutes, with a lid partially on. Remove lid, and check if potatoes are tender, then remove lid, and add the sausage back into the skillet and cook another 5-10 minutes until the sauce thickens and at the same time, leaving some liquid for serving. Adjust the seasonings to your liking.
- Garnish with parsley. Serve immediately.
Nutrition
How to make this recipe:
Remove any excess sausage fat, but leave some in the pan for flavour. Then a tablespoon of olive oil if needed, sauté onion until transparent and starting to caramelize. Add paprika and black pepper. Stir to combine.
Stir in potatoes into the spices until well coated and then add the 1 cup water or chicken broth, enough to just cover the potatoes and bring to a boil, then turn down heat to a simmer for about 20 minutes, with a lid partially on. Remove lid, and check if potatoes are tender, then remove lid, and add the sausage back into the skillet and cook another 5-10 minutes until the sauce thickens and at the same time, leaving some liquid for serving. Adjust the seasonings to your liking.
Return the sausage to the skillet to reheat and there should be some liquid remaining to avoid it from drying out. Garnish with parsley.
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Thank you so much for including my recipes on your website! What a wonderful surprise, it is such a privilege to be included with so many talented cooks and bakers.
Sincerely,
Rose
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Thank you so much for including my recipes on your website! What a wonderful surprise, it is such a privilege to be included with so many talented cooks and bakers.
Sincerely,
Rose