Smoked Sausage and Potato Paprikash

Paprikash is one of the most famous Hungarian dishes, but most of you have heard of the most popular version, namely chicken paprikash. However, it can be cooked with other main ingredients and on this page, I share with you a recipe for smoked sausage and potato paprikash, much appreciated by Hungarians.

Watch the step-by-step video recipe for the Hungarian paprikash with smoked sausage and potatoes! 👌

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👌 Cooking sausage and potato paprikash – video 📺

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➡️ What ingredients do you need for the sausage and potato paprikash? (10 servings) ❓

Raw Potatoes

1) 1,5 kg/50 oz of potatoes
2) 300 g/10 oz of yellow onions
3) 4-5 garlic cloves
4) 500 g/17 oz of Hungarian smoked sausage (can be used chorizo as well or a similar sausage type)
5) 2-3 tbsp of sunflower oil (can be used another vegetable oil type as well)
6) some salt and ground black pepper to taste
7) 2 tbsp of mild paprika
8) 2-3 dried bay leaves

➡️ How to make sausage and potato paprikash from scratch in 13 steps? ❓

Hungarian Sausage and Potato Paprikash

step 1: peel and cut potatoes into wedges
step 2: peel and cut onions into wedges
step 3: peel and cut garlic into rounds
step 4: cut sausages into thick slices
step 5: heat oil up into a tall pot, then add the onion and garlic
step 6: season with some salt and fry ingredients until the onion is glassy
step 7: add paprika and fry it for 1 min while stirring
step 8: add some water to stop frying
step 9: place potatoes into the pot
step 10: place sausages into the pot
step 11: fill the pot with water so that the ingredients are completely dipped
step 12: add bay leaves and grind black pepper to taste
step 13: boil the sausage and potato paprikash over low temperature until potatoes are very soft (30-40 min)

➡️ 8 PRO tips for cooking the 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 mix 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 for 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

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