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Shepherd's tarhonya with smoked sausage and potatoes, sprinkled with fresh parsley
Classic shepherd's tarhonya, flavoured with juicy sausage, potatoes and paprika.

Shepherd's tarhonya with sausage

Author: Flavelo
Recipes Main Courses
The Hungarian 'risotto'. A hearty one-pot dish where pasta (tarhonya) and potatoes cook together in the sauce, absorbing every flavour. Toasting the tarhonya is key: it gives that characteristic nutty aroma and prevents the pasta from cooking into a mushy mass.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot or kettle
  • Wooden spoon

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Peel and dice potatoes small, chop onion finely, slice sausage.

Tip: Potatoes should be similar size to swollen tarhonya to cook evenly.
2 ✓

Toast tarhonya in fat/oil stirring constantly until light brown.

Tip: Toasting (Maillard reaction) deepens flavour and stabilises pasta surface.
3 ✓

Add onion and sausage, fry for a few minutes until onion is glassy.

Tip: Careful not to burn tarhonya! Reduce heat if browning too much.
4 ✓

Remove from heat, stir in paprika, garlic, potatoes. Cover with enough hot water to just cover (approx. double volume).

Tip: Always add hot water so cooking process doesn't stop.
5 ✓

Season with salt, pepper, and simmer covered on low heat until soft. Shake occasionally, but don't stir much.

Tip: If liquid absorbed but still hard, add little water. Let stand covered for 10 mins at end.

Recipe FAQ

The tarhonya stuck together.
You didn't toast it enough, or stirred too much while cooking. Toasting forms a crust on the pasta.
Pasta stayed hard.
Not enough water. Top up with hot water and let steam under lid off heat.

Ingredients

  • 300 g Tarhonya (Egg barley pasta)
  • 200 g Smoked sausage
  • 300 g Potatoes
  • 1 head Onion
  • 2 cloves Garlic
  • 1 tbsp Sweet paprika
  • 2 tbsp Oil or lard
  • 1 tsp Salt
  • 0.5 tsp Pepper