Smoky sausage, tender potatoes and a sweet paprika sauce. Old-country comfort in one pan.
4
10 minutes
30 minutes
Make it with the real thing.
Shop Smoked Hungarian SausageAnd grab our Hungarian Paprika for the sauce.
This is the kind of dinner Hungarian grandmothers made without a recipe: a pot of potatoes and onions, a generous spoonful of paprika, and a smoked sausage sliced right in. In Hungary it's called paprikás krumpli (paprika potatoes), and it's still one of the most comforting meals we know.
Our version keeps it simple and fast. The sausage gets browned first for extra flavor, the potatoes simmer in a light paprika-tomato sauce, and everything finishes together in one pan in about 40 minutes.
Why Hungarian Sausage?
Hungarian sausage is seasoned with paprika and garlic, so it's a natural match for this dish. Raddell's Smoked Hungarian Sausage is a mild, smoky pork ring made with our own blend of Hungarian spices. It flavors the whole pan without being too spicy for kids. Want more heat? Add a pinch of hot paprika or crushed red pepper.
Tips for the Best Paprika Potatoes
- Take the pan off the heat before adding paprika. Paprika scorches quickly and turns bitter. Stir it into the onions off the heat, then add liquid.
- Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape in the sauce.
- Finish with sour cream (optional) for a creamy, tangy sauce.
Hungarian Sausage and Paprika Potatoes
10 minutes
30 minutes
4
Ingredients
- 1 ring (14 ounces) Raddell's Smoked Hungarian Sausage, sliced into 1/2-inch coins
- 1 tablespoon vegetable oil or lard
- 1 large yellow onion, chopped
- 1 green or red bell pepper, sliced
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
- 2 cups chicken broth or water
- Garlic salt and black pepper, to taste
- Sour cream and chopped parsley, for serving (optional)
Instructions
- Heat the oil in a large deep skillet or Dutch oven over medium heat. Brown the sausage 3 to 4 minutes per side, then transfer to a plate.
- Add the onion and bell pepper to the pan and cook until soft, about 6 minutes. Add the garlic and cook 30 seconds.
- Remove the pan from the heat and stir in the paprika. Immediately add the potatoes, tomato and broth, and return to medium-high heat.
- Bring to a boil, then reduce to a simmer. Cover and cook 15 to 18 minutes, until the potatoes are tender.
- Stir the sausage back in and simmer uncovered 5 minutes, until the sauce thickens slightly and the sausage reaches 165°F. Season with garlic salt and pepper. Serve with a dollop of sour cream and parsley.
Recipe Notes
Storage: Refrigerate leftovers for up to 4 days. The flavor gets even better overnight.
Make it a stew: Add an extra cup of broth for a soupier, lecsó-style dish to serve with rye bread.
Hungarian Sausage FAQs
What is Hungarian sausage?
A pork sausage seasoned with paprika, garlic and spices, often smoked. Raddell's is mild and smoky, made in our Cleveland smokehouse.
How do you cook smoked Hungarian sausage?
Simmer it in water for 30 to 40 minutes, slice and pan-fry it, or cook it into dishes like this one. Heat to 165°F in the center.
Is Hungarian sausage spicy?
It depends on the maker. Raddell's Smoked Hungarian Sausage is mild, with warm paprika flavor rather than heat.
What do you serve with Hungarian sausage?
Paprika potatoes, peppers and onions, sauerkraut, cucumber salad, rye bread, or simply mustard and horseradish.
Smoked in Cleveland. Shipped to your door.
Order Smoked Hungarian SausageLearn more in Discovering the Unique Flavors of Hungarian Sausage.