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Roasted sausage fried golden brown, with crispy skin and served with fresh herbs
Crispy roasted sausage, flavoured with garlic and spices, served with chips and mustard.

Roasted Hungarian sausage

Author: Flavelo
Recipes Main Courses
Roasted sausage is the 'fast food' of Hungarian cuisine, but done right, it's a princely meal. The secret lies not in complexity but technique: getting the skin crisp without bursting, keeping the inside juicy without drying out. The onion-paprika base serves not just as a side but a flavour bed where sausage fat meets vegetable sweetness.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 5 servings
🔥 Calories 600 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan
  • Knife

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Cut the sausage into 10-15 cm pieces. Score (slash) the tops frequently, but don't cut all the way through.

Tip: Scoring increases cooking surface (more crispy bits!) and allows steam to escape so skin doesn't burst. (Heat equalization)
2 ✓

Place sausages in the pan with a little oil over medium heat. Fry all around until fat releases and it starts to brown.

Tip: It tastes best fried in its own fat.
3 ✓

When sausage is half done, toss in sliced onion, crushed garlic, and sliced pepper.

Tip: This way the onion caramelises in sausage fat, absorbing the smoky-paprika flavour.
4 ✓

Fry together until sausage skin is crispy and onion golden brown. Season vegetables with salt and pepper (sausage is likely salty enough).

Tip: Don't overcook the sausage or it dries out. It's ready when still springy to the touch.
5 ✓

Serve with fresh bread and mustard, dipping in the oniony juices.

Tip: Dipping bread is the best part!

Recipe FAQ

Why did the sausage burst?
You cooked it too suddenly on too high heat. The water inside turned to steam and burst the skin. Start on lower heat or prick it slightly.
The onion caught but sausage is raw?
Sausage needs more time. Put the sausage in first, and when it has released some fat, add the onion.

Ingredients

  • 500 g Cooking sausage / Fresh sausage
  • 2 tbsp Oil (or lard)
  • 1 whole Onion
  • 1 whole Pepper (Hungarian wax or red pointed)
  • 2 cloves Garlic
  • 0.5 tsp Salt
  • 0.5 tsp Pepper