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Potato paprikash with juicy potato chunks, smoked sausage, sprinkled with fresh parsley
Hearty potato paprikash with smoked sausage, swimming in a rich, thick paprika sauce.

Hungarian potato paprikash with sausage

Author: Flavelo
Recipes Main Courses
One of the most well-known 'one-pot meals' of Hungarian cuisine, which started from peasant kitchens but has become a national treasure. Its secret lies in the starch content of the potato: as the potato cooks, it releases starch into the liquid, naturally thickening the sauce into a rich, creamy gravy without any flour or thickener.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot with lid
  • Sharp knife
  • Wooden spoon

Allergen Information

⚠️ None (gluten-free if the sausage is too)

Instructions

1 ✓

Peel and wash the potatoes, and cut into equal-sized wedges or cubes. Slice the sausage, chop the onion finely.

Tip: Uniform size is important so every piece cooks at the same time (heat transfer).
2 ✓

Sauté the onion in the fat until translucent, then add the crushed garlic for a minute at the end.

Tip: The caramelisation of the onion gives the stew sauce its sweet base flavour.
3 ✓

Remove the pot from the heat! Stir in the paprika, then immediately pour in approx. 100 ml of water.

Tip: Paprika colour and flavour compounds dissolve best in fat (extraction), but due to its sugar content, it burns in moments if exposed to high heat without liquid.
4 ✓

Return to the heat, add the potatoes, salt, and caraway. Toss to coat, then pour in just enough water to cover.

Tip: Don't add too much water, or it will become a soup. A thick sauce requires concentration.
5 ✓

Cook covered over medium heat. When the potato is almost soft (approx. 15-20 mins), add the sausage slices.

Tip: If using smoked sausage, you can put it in at the start to boil out the flavour. Cooking chorizo only needs a few minutes at the end to stay snappy.
6 ✓

Cook until finished, when the potato is butter-soft and the sauce has thickened.

Tip: At the end of cooking, the potato starch 'binds' the water and fat into an emulsion, making the sauce delightfully thick for dipping bread.

Recipe FAQ

Why did the food turn bitter?
The paprika burnt. Always remove the pot from the heat before adding paprika to the fat, and immediately top up with a little liquid.
Why did the potatoes fall apart?
You chose a variety that cooks too soft (e.g. floury type), or cooked it too long. Waxy or all-purpose potatoes are best for this dish.

Ingredients

  • 1 kg Potatoes (waxy variety)
  • 200 g Cooking chorizo or Smoked sausage (e.g. Debrecener)
  • 1 large head Onion
  • 2 cloves Garlic
  • 1 tbsp High-quality Paprika (sweet)
  • 1 tsp Salt
  • 0.5 tsp Ground caraway seeds (optional, but recommended)
  • 700 ml Water (approx., enough to cover)
  • 2 tbsp Lard or Oil