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

Hungarian Paprika Potatoes (Paprikash)

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 just doesn’t fit in this dish.

What sort of paprika should I use?

I use Hungarian sweet paprika in this recipe and occasionally add little spicy Hungarian paprika. Naturally Hungarian paprika is the “right stuff” for this recipe, but you can get away with any sweet paprika.

Smoked paprika works, but it isn’t right! Smoked paprika does exist un Hungary, but it is not on the same endless aisle in the supermarket with Hungarian paprika. It is hidden away in the international section. It just isn’t traditionally used in Hungarian cooking.

Can I make this in advance?

Yes, this will happily sit in the fridge for 2-3 days if stored properly, but you will need to add more water when reheating it.

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.
• 20cm or 8″ heavy gauge saucepan with a lid.
• Griddle pan (optional).
• Chopping board.
• Kitchen knife.
• Stirring and serving spoons.
• A combination of weighing scales, measuring jug, measuring cups and spoons.

Paprikas Krumpli Step-by-Step Photos.

1. Melt the lard in a heavy-based saucepan over a medium-high heat, add the bacon and cook for 3-4 minutes stirring occasionally.
   
2. Add the onions and green pepper and cook for 2-3 minutes, stirring occasionally making sure that you scrape the bottom of the pan to remove the fond.
   
3. Toss in the potatoes reduce the heat to low and cook for 8-10 minutes stirring occasionally.
   
4. Add the tomatoes, salt and pepper and stir to combine.
   
5. Sprinkle the paprika in an even layer over the top of the potatoes, (do not be tempted to stir) add a lid and cook for 10 minutes.
   
6. Throw in the stock powder and add enough water to cover the potatoes, stir, bring to a simmer add a lid and cook for 25-30 minutes.
   
7. Heat a griddle pan over high heat and add the hotdog sausages cook them so they colour lighlty, then chop into 2cm lengths.
   
8. Add the sausages to the saucepan and cook for a final 5 minutes. Serve immediately.