Hungarian Sausage, Sauerkraut, and Potatoes

You’re about to enjoy a classic, hearty Hungarian comfort dish: Hungarian Sausage with Sauerkraut and Potatoes  — known locally as Kolbász savanyú káposztával és krumplival. It’s rustic, flavorful, and soul-warming — a true farmhouse favorite, perfect for cold days or when you just want something simple and satisfying.

 Ingredients:

• 1 lb (450g) Hungarian smoked sausage (kolbász – use Gyulai, Csabai, or Debreceni)
• 1 medium onion, diced
• 2 tbsp lard or vegetable oil
• 2 cloves garlic, minced
• 3–4 medium potatoes, peeled and cut into chunks
• 2 cups sauerkraut (rinsed lightly if very sour, drained)
• 1 tsp sweet Hungarian paprika (Édesnemes)
• 1/2 tsp caraway seeds (optional but traditional)
• Salt and pepper to taste
• 1/2 cup water or broth
• Optional: 1/2 tsp hot paprika or chili flakes for spice
• Optional garnish: sour cream, fresh parsley, crusty bread

 Instructions:

1. Prep the Sausage & Veggies:
   • Slice the sausage into rounds or bite-sized chunks.
   • Rinse and drain the sauerkraut if needed.
   • Peel and chop potatoes.
2. Sauté the Base:
   • In a large pot or deep skillet, heat lard or oil.
   • Add onions and cook until soft and golden.
   • Stir in garlic and paprika (off the heat briefly to avoid burning), then add sausage slices. Brown slightly.
3. Simmer:
   • Add potatoes, sauerkraut, caraway seeds, a pinch of salt and pepper, and the water or broth.
   • Stir, cover, and simmer gently for 25–30 minutes, or until potatoes are tender.
4. Adjust & Serve:
   • Taste and adjust seasoning. Add more paprika or pepper if desired.
   • Serve hot with sour cream on the side and crusty Hungarian-style bread (kenyér).