Final Notes for the Hungarian Sausage and Potato Paprikash Recipe
- traditionally, for the sausage and potato paprikash recipe, both potatoes and onions are cut into wedges
- it’s very important to cut the potatoes and sausages into thicker slices so that they don’t break too much during cooking
- don’t fry excessively the paprika because it becomes bitter, I recommend constantly mixing the ingredients during this operation; the same goes for onions
- use an assortment of smoked sausages that is neither too raw nor too dry
- the sausages must contain paprika, if you don’t have Hungarian sausages you can use chorizo or another similar type
- although you can use any type of potato, still you get the best results with white baking potatoes because they have less water and more starch
- it’s especially important not to put too much water at the beginning, excess water is one of the main causes of cooking bad-tasting paprikash; if necessary, add small amounts of water while boiling
- the taste of dried bay is important to get authentic Hungarian paprikash, but be careful with the amount you are going to use because the dried leaves have a strong aroma and the excess bay makes the paprikash bitter
➡️ Enjoy cooking Hungarian sausage and potato paprikash from scratch! For additional info, read more on paprikás krumpli!
