Hungarian Smoked Sausage and Potato Paprikash (Krumplipaprikás)
This Hungarian Potato Paprikash with Smoked Sausage (Krumplipaprikás) is a delightful embodiment of Hungarian cuisine, featuring the rich and comforting flavors that this culinary tradition is celebrated for. The dish harmoniously combines the heartiness of potatoes, the smokiness of sausage, and the vibrant, spicy notes of paprika.Wedged potatoes simmered in a paprika-laced sauce create a sumptuous base that's further enriched by the addition of smoky, savory sausage. The dish takes on a deep, red hue from the paprika, offering a visual promise of the robust flavors to come.This classic Hungarian recipe is a heartwarming and satisfying experience, whether enjoyed as a cozy family dinner or presented as a taste of Hungary at gatherings. It stands as a testament to the art of Hungarian cooking, where simple ingredients are transformed into a dish that brims with warmth, flavor, and tradition.
- 70/2 (oz/kg) potatoes, peeled and cut into larger pieces
- 25/750 (oz/g) Hungarian smoked sausages or another similar sausage type (cut into thicker slices)
- 7/200 (oz/g) onions, cut into thin wedges
- 3.5/100 (fl oz/ml) sunflower oil
- some salt and black peppercorns
- 2 tbsp sweet paprika
- 2 dried bay leaves
peel and cut the onions into thin wedges.
place the oil into a tall pot, wait to heat up, then add the onions to the pot.
season with some salt to taste and saute the onions over a very high temperature until glassy or slightly golden (about 3-5 minutes.)
add the paprika to the pot and continue saute the ingredients for about 30 seconds while stirring continuously to avoid burning and sticking to the bottom.
pour about 1l/35 fl oz of lukewarm water into the pot to stop frying, then put the potatoes inside.
fill up the pot with water just to cover the ingredients with about 1 finger and add black peppercorns and dried bay leaves.
when the water starts bubbling, reduce the temperature to medium-low, and add the sausage slices to the pot.
simmer the paprikash over a medium-low temperature until the potatoes are soft (about 30 minutes.)
rest the dish for about 5-10 minutes, then serve it topped with chopped parsley or sour cream (optional.)
Cooking Tips for the Best Results:
1. Choose the Right Paprika: Opt for Hungarian sweet paprika, which is known for its rich, sweet, and mildly spicy flavor. It’s a key ingredient in this dish, so selecting the right paprika is essential for an authentic taste.
2. Select Quality Smoked Sausage: When making this dish, choose high-quality smoked sausage. Quality sausage infuses the paprikash with a rich, smoky flavor, enhancing the overall taste of the dish without the need for searing.
3. Use Waxy Potatoes: Waxy potatoes, such as Yukon Gold or Red Potatoes, hold their shape better when simmered in the paprika sauce. This ensures that your dish maintains a pleasing texture.
4. Sweat the Onions: Sauteing the onions until they become translucent, or “sweating” them, releases their natural sweetness and creates a flavorful base for the sauce. It’s an essential step in building depth of flavor.
5. Simmer Gently and Stir Occasionally: While simmering the dish, use low to medium heat to maintain a gentle simmer. Stir the paprikash occasionally to ensure the ingredients are evenly coated with the flavorful sauce, and the flavors meld together.
What type of paprika should I use for this recipe?
Hungarian sweet paprika is the ideal choice for this dish. It imparts a rich, sweet, and mildly spicy flavor that’s essential for the authentic taste of Hungarian Potato Paprikash.
Can I use a different type of sausage if I can’t find smoked sausage?
While smoked sausage is traditional, you can experiment with other sausages like kielbasa or bratwurst to create variations in flavor. Choose a sausage that complements the paprika sauce for the best results.
Can I adjust the level of spiciness in the dish?
Certainly! You can control the spiciness by choosing the type of paprika. Hungarian sweet paprika is milder, while hot paprika adds more heat. Adjust the amount to your preference or combine both for a balanced kick of spice.
Can I prepare this dish in advance and reheat it later?
Yes, you can make Hungarian Potato Paprikash in advance and reheat it. Store it in an airtight container in the refrigerator. To reheat, gently warm it on the stovetop or in the microwave, adding a bit of extra liquid if needed.
What side dishes go well with Hungarian Potato Paprikash?
This Hungarian paprikash pairs wonderfully with sides like rice, egg noodles, or crusty bread. These accompaniments help soak up the flavorful paprika sauce and complete the meal.
➡️ Enjoy cooking Hungarian sausage and potato paprikash from scratch. For additional info, read more here.
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