Paprikás Krumpli.

This is an adaptation of a traditional Hungarian sausage and potato stew[1] that would properly be made with something like Gyulai Kolbász, the smoked, spicy pork sausages from Gyula in Hungary, or Csabai Kolbász, made in the town of Békéscsaba. The spices used are paprika, caraway, black pepper and garlic. As I have been unable to obtain the real thing[2], I use plain pork sausages and add the spices to the pan. The quantities specified below are, of course, indicative only and traditional Paprikás Krumpli would be quite a lot hotter, so adjust to your taste. Try and find good, waxy boiling potatoes rather than floury ones as you want them to remain firm throughout rather than turn to mush. 


5 standard pork sausages.

2 tablespoons lard.[3]

1 large onion, peeled and diced.

2 tsp smoked paprika.[4]

1 tsp caraway seeds [whole].

¼ tsp ground white pepper.

3 cloves garlic, peeled and chopped.

Salt to taste.

2 tblsp plain flour.[5]

400g potatoes, scrubbed and cut into wedges.[6]

2 cups water.[7] 


Parboil the sausages, remove the skins and cut into medallions about 15mm thick. Set aside. Place a sauté pan over a hot flame and melt the lard. Fry the onions, stirring well, but do not allow to brown, then add the paprika. Allow it to bloom for no more than a minute, then add the sausages.

Stir fry for 4-5 minutes then add the caraway seeds, salt, pepper and garlic. Cook, stirring, for another minute then add the potatoes. Stir through until well mixed then add the flour. Continue to stir until well mixed, then add the water. Stir well.

Bring to a rolling boil, cover and reduce heat to a simmer. Cook gently for 20-30 minutes until the potatoes are done to your satisfaction and serve immediately with a bowl of mixed vegetables on the side.[8] 

Serves: 2.

[1] The Hungarian word ‘krumpli’ simply means ‘stew’ or ‘casserole’.

[2] Spanish chorizos are closely similar.

[3] If lard [pork fat] is not available 25g butter and 50ml cooking oil will do the job, but they cannot replace the rich flavour of true pork fat.

[4] Those wanting something closer to the traditional experience may want to add a little chilli powder.

[5] I am not sure that thickening the stew with flour is a traditional thing or not; I thicken it because I prefer a thick sauce to a thin one.

[6] I use, where possible, small whole scrubbed new potatoes such as Jersey Benny.

[7] Or enough water to just cover the potatoes.

[8] The Hungarian would instead have a loaf of crusty fresh bread.

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