Paprikas Krumpli Hungarian Potato and Sausage Stew

Paprikas krumpli, Hungarian paprika potatoes, my version uses the popular addition of virsli, or hotdog sausages, real comfort food!

This is a recipe that is scarcely found in restaurants but one that is commonly eaten in Hungarian homes, it is thick, delicious, frugal and all sorts of magical!

Hungarian Paprika Potato Stew

When you think of Hungarian food your mind probably leaps to a Hungarian beef goulash, lamb goulash, chicken paprikash or maybe pork paprikash.

But it is a cuisine that is littered with beautiful homely stews, soups and bakes. Dishes like rakott kaposzta, borsos tokany, birkapörkölt mutton stew and lecso are sadly less well known to tourists.

Paprikas krumpli, yes, my site is called potato, well spud actually, is another that deserves more love.

It is delicious, stupidly simple to cook and really quite cheap too!

Like many Hungarian recipes, it uses just a few ingredients yet squeezes out loads of flavour from them.

I use hotdog sausages, frankfurters or virsli in my version or paprika potatoes. This came from a drunken conversation in a pub and it blew my little brain.

I love hotdog sausages and if you do too, you must check out my hot dog pasta recipe.

Frequently Asked Questions

What type of potatoes should I use?

I always use a floury or mealy potato for this recipe because they break down a little and make a beautifully thick and hearty stew.

Varieties to look for include, Maris Piper, King Edwards, and Russet in the US. If you are somewhere that uses the awful A, B and C categories, you are looking for type C.

You could use new or waxy potatoes but the resulting dish will be more of a brothy soup. Still tasty though!

Can I use a different type of sausage?

Yes, paprikás krumpli is traditionally made with kolbasz, a cured often smoked sausage. You could use any thicker-cut salami or pepperoni.

But I’ve made it with everything from leftover Cumberland sausage to my own homemade Italian sausages, I’ve even used Bratwurst that I usually use in currywurst. You do need to cook the sausages almost completely before adding them.

Do I have to use lard?

No, beef dripping, bacon fat, duck or goose fat would do too!

Sorry, I’m kidding, hard fats do give this recipe a better flavour. But feel free to use any fairly neutral oil, but avoid olive oil because it has too much flavour.

Serving Suggestions

I tend to serve my paprikás krumpli with nothing but a few pickles.

A stroll around any Hungarian market or even supermarket will tell you just how much the Hungarians love pickles.

They help cut through a cuisine that is often very rich and quite heavy. I like a few slices of csemege uborka a gherkin if you like. Traditional Hungarian pickles are naturally fermented and they are jaw-droppingly good!

And despite the carb overload with the potatoes in this recipe, you must have a slice of bread to clean up the bowl.

If I am making my own bread I’d opt for a soda bread out of sheer simplicity!

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 24cm or 10″ saucepan with a lid.
• Griddle pan (optional).
• Chopping board.
• Kitchen knife.
• Stirring and serving spoons.
• Weighing scales and or measuring cups and spoons.