Potato Paprikash With Smoked Sausage

Today, we're diving into a classic Hungarian recipe: Potato Paprikash with Smoked Sausage! This hearty and flavourful stew, also known as a simple yet delicious potatoes stew with smoked sausage, is a staple of Hungarian cuisine. It's an old favorite, often enjoyed for its budget-friendly ingredients and quick preparation.

For me, Potato Paprikash with Smoked Sausage evokes a sense of nostalgia and the comforting flavours of home-style cooking. This dish, a classic in Hungarian cuisine, was a frequent presence on family tables, prized for its simplicity and the way it effortlessly brought everyone together.

The earthy potatoes, the smoky richness of the sausage, and the unmistakable warmth of paprika create a symphony of flavours that is both comforting and deeply satisfying. It's a recipe passed down through generations, like my smoked sausage potato soup, a testament to the enduring appeal of honest, flavourful food that nourishes both body and soul.

Sharing this recipe for Potato Paprikash with Smoked Sausage is like sharing a little piece of that tradition with you.

Jump to:

• Ingredients
• Prepare the Ingredients
• Sausage Variations
• How to Make the Potato Paprikash With Smoked Sausage?
• Vegetarian Version
• How to Serve the Potatoe Stew?
• How to Store the Stew?
• Tips
• Related
• Potato Paprikash with Smoked Sausage: Easy Recipe

Ingredients

Before we dive into the simple steps of creating this comforting Potato Paprikash with Smoked Sausage, let's take a look at the key players in this flavourful dish:

• Potatoes: The heart of our stew, providing a creamy and substantial base. We recommend using a waxy variety like Yukon Gold or Maris Piper as they hold their shape beautifully during cooking.
• Smoked Sausage: This adds a wonderful depth of flavour and a satisfyingly meaty element to the dish. Feel free to use your favorite type, such as kielbasa, chorizo, or even a good quality smoked frankfurter, sliced into bite-sized pieces.
• Onions: The aromatic foundation of many great dishes, adding a subtle sweetness as it softens and melds with the other flavours. We'll be using yellow onions, finely chopped.

Next, you will need the following ingredients:

• Sweet Paprika: The soul of paprikash, providing that characteristic warm, slightly sweet, and vibrant flavour. Use a good quality Hungarian sweet paprika for the best authentic taste.
• Salt and Freshly Ground Black Pepper: Essential for seasoning and balancing all the delicious flavours in the paprikash. Adjust to your taste.
• Sunflower Oil or Lard: Used for gently sautéing the aromatics and sausage, adding a touch of richness. Lard is traditional and adds a unique flavour, but sunflower oil works perfectly well.
• Tomato paste: A small amount of concentrated tomato paste adds a rich umami depth and a subtle sweetness to the sauce, enhancing the overall flavour complexity of the paprikash.
• Fresh Parsley: A sprinkle of fresh parsley at the end adds a vibrant colour and a touch of fresh herbaceousness.

Prepare the Ingredients

Peel the potatoes and then cut them into medium-sized cubes.

Now, for the onions, chop them up really finely. The goal here is for them to almost vanish as the stew cooks, so you just get that lovely oniony taste without any big chunks.

I sliced the sausages to incorporate their flavour throughout the stew. They are in their natural casing, which I left on for cooking.

Sausage Variations

This potato paprikash with smoked sausage is a fantastic base, and there are several delicious ways you can vary the recipe to explore different flavours and textures. Here are some sausage ideas:

• Chorizo: Use Spanish chorizo for a spicier and more intensely flavored stew. You can use either sweet or spicy chorizo depending on your preference.
• Kielbasa Varieties: Explore different types of kielbasa, such as Polish or Ukrainian, which can hauve varying levels of smokiness and garlic.
• Smoked Andouille: For a Cajun twist and a good amount of heat, try smoked andouille sausage.
• Smoked Ham Hock or Bacon: Instead of sausage, you could use smoked ham hock or diced smoked bacon for a different kind of smoky richness. You might need to adjust cooking times.

How to Make the Potato Paprikash With Smoked Sausage?

You can see the step-by-step process in the video below to create this delicious recipe.

In a large saucepan, I warmed 100 ml of sunflower oil and then added the onion to fry.
I fried the onion until softened and translucent, then seasoned it with salt and freshly ground pepper.

I placed the sliced sausages over the onions and cooked them for three to four minutes to allow them to release some of their fat and begin to brown.

Once the sausages had browned slightly, I added a spoonful of sweet paprika.

Now, it's time to add the cubed potatoes to the saucepan. Gently distribute them over the sausage and onion mixture, ensuring they are somewhat evenly layered for consistent cooking.

Stir in a tablespoon of tomato paste and mix everything well until the paste is fully incorporated and has started to coat the other ingredients, adding a richer colour to the mixture.

Pour water into the saucepan until the potatoes and other ingredients are just covered. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are easily pierced with a fork.

Don't add too much water; we're aiming for a stew consistency, not soup. Add just enough water to cover the potatoes.

Finally, stir in the chopped parsley. Your potato stew with smoked sausages is now ready to serve.

Vegetarian Version

For those interested in a vegetarian variation, the following ingredients can be considered:

• Bell Peppers: Add sliced bell peppers (red, yellow, or green) along with the onions for sweetness and colour.
• Tomatoes: Incorporate diced fresh tomatoes or a can of diced tomatoes for a slightly tangier sauce. Adjust cooking time accordingly.
• Carrots and Celery: Add diced carrots and celery with the onions for a more traditional stew-like base.
• Green Beans: Stir in green beans towards the end of cooking for a bit of freshness and texture.

How to Serve the Potatoe Stew?

There are many delicious ways to serve your potato paprikash! Here are some classic and complementary suggestions:

• Crusty Bread: A simple yet essential accompaniment for mopping up every last bit of the rich sauce.
• Pickled Vegetables: Pickles, such as Hungarian pickles (savanyúság), pickled cucumbers, or pickled peppers, provide a refreshing acidity that cuts through the richness of the paprikash.
• Cucumber Salad: A refreshing cucumber salad, often made with vinegar, garlic, and sometimes sour cream or dill, provides a light and cool contrast to the warm stew.
• Green Salad: A simple green salad with a light vinaigrette, like my sweet and sour butterhead salad, can offer a fresh element to the meal.

How to Store the Stew?

Once cooked, allow the stew to cool down to room temperature relatively quickly. Don't leave it sitting out for more than 2 hours. This helps prevent the growth of bacteria. To speed up cooling, you can transfer the stew to a shallow container.

Transfer the cooled stew to an airtight container. This will prevent it from drying out and absorbing odors from other foods in the refrigerator. Store the potato paprikash in the refrigerator for 3 to 4 days.

After these dishes, if you need something sweet and tasty, you can try these cottage cheese donuts.

Tips

For this potato stew (or potato paprikash), I recommend using only smoked sausages as they enhance the flavour of the dish beautifully. Try this recipe and let me know what you think in the comments below!

We hope you enjoy making this comforting Potato Paprikash with Smoked Sausage! Don't forget to follow us on Facebook, Instagram and Pinterest for more delicious recipes and cooking inspiration.

Good Appetite!!!

Related

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