This is such a comforting and warming dish we just had to share it!
Delicious sausages, soft potatoes and warm paprika are perfectly paired for a Fall or Winters night meal
You can use whatever sausages you like, we chose to use 5 sweet and 5 hot Italian style sausages
Since these are fresh sausage we are going to brown them on the outside before cutting them into slices so they will hold their form better
Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat
Brown the sausages on both sides
Remove from the heat and slice on the bias
Cook for about 2-3 minutes per side
Once they are browned on both sides, remove them with a slotted spoon and set aside
Next we will need 1 large onion and 5 garlic cloves
Peel, quarter and slice the onion thinly
Chop the garlic finely
We will also need 4 tablespoons of butter, 1 tablespoon of smoked paprika and 1 teaspoon each of kosher salt and ground black pepper
Add the butter to the pan the sausage cooked in and melt it
Add in the onions, paprika, salt and pepper
Stir to combine and cook for 6-8 minutes or until the onions are tender and starting to get translucent
Add in the garlic and cook 2-3 minutes
Next up, we will need 5 medium potatoes, rinsed, skins left on
I’m using a mandolin to slice them into 1/4 inch thick rounds
Add the potatoes to the pan and toss around to coat them with the onions and sauce
Next we will need 2 cups of chicken stock
Add the stock in and stir everyone up
Cover, leaving a gap for ventilation and cook 15 minutes, stirring occasionally
As they cook the potatoes may break a bit as you stir them, this is ok as the starch from the potatoes will help thicken the sauce
Add the sausage back in and cook uncovered for another 6-8 minutes or until the potatoes are tender and the sausage are heated through
We sprinkled this with some chopped fresh parsley and crushed red pepper flakes!
Enjoy!!!
Simply Sundays! ~ Hungarian Sausage and Potatoes
5 hot Italian sausage
5 sweet Italian sausage
1 large onion
4 garlic cloves
4 tablespoons of butter
1 tablespoon of smoked paprika
1 teaspoon each of kosher salt and ground black pepper
5 medium potatoes (skin on)
2 cups of chicken stock
2 tablespoons of extra virgin olive oil
parsley and crushed red pepper (optional)
Directions
Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Brown the sausages on both sides. Remove from the heat and slice on the bias. Cook for about 2-3 minutes per side. Once they are browned on both sides, remove them with a slotted spoon and set aside
Peel, quarter and slice 1 large onion thinly. Chop 5 garlic cloves finely. Melt 4 tablespoons of butter in the pan you cooked the sausages in. Add in the onions, paprika, kosher salt and ground black pepper. Stir to combine and cook for 6-8 minutes or until the onions are tender and starting to get translucent. Add in the garlic and cook 2-3 minutes
Rinse 5 medium potatoes. Leave the skins on and slice into 1/4 inch thick rounds. Add the potatoes to the pan and toss them around to coat them with the onions and sauce. Add 2 cups of chicken stock in and stir everyone up. Cover, leaving a gap for ventilation and cook 15 minutes, stirring occasionally
Add the sausage back in and cook uncovered for another 6-8 minutes or until the potatoes are tender and the sausage are heated through Sprinkle with fresh parsley and crushed red pepper flakes (optional) and serve
Tools used to make this recipe
Stainless Steel Mandoline Slicer
© Simply Sundays 2016
All rights reserved
I have made this twice now,and will continue to do so! It’s delicious,versatile And so easy!
Thank you! So glad you like the recipe!