Kolbászos Krumpli

Kolbászos Krumpli

Recipes with Csabai Kolbász

A one-pot potato stew seasoned almost entirely by the csabai kolbász cooked inside it. The sausage releases red paprika oil into the broth, turning the potatoes orange and the cooking liquid into something worth soaking bread in. A Hungarian farmhouse staple.

Prep Time

15 min

Cook Time

35 min

Servings

4

Difficulty

Easy

Ingredients

  • 250g csabai kolbász, cut into thick rounds
  • 800g waxy potatoes, peeled and cut into chunks
  • 2 medium onions, chopped
  • 2 garlic cloves, sliced
  • 1 tbsp lard or vegetable oil
  • 1 tsp sweet Hungarian paprika
  • 1 bay leaf
  • 700ml water or light chicken stock
  • Salt and black pepper
  • Tejföl and fresh parsley to serve

Steps

1

Melt the lard in a heavy pot over medium heat. Add the onions and cook for 7 minutes until softened.

2

Add the kolbász rounds and cook for 3 minutes, turning once. The paprika oil will colour the onions deep orange.

3

Stir in the sweet paprika and garlic for 30 seconds, then add the potato chunks and stir to coat everything in the fat.

4

Pour in the water or stock. Add the bay leaf and a generous pinch of salt. Bring to a boil, then reduce heat to a low simmer. Cook for 25 minutes, until the potatoes are tender and the broth has turned a deep paprika red.

5

Remove the bay leaf. Taste for salt. Ladle into deep bowls. Finish with a spoonful of tejföl and some chopped fresh parsley. Serve with thick slices of bread.

Tips

Use waxy potatoes rather than floury ones. Floury potatoes break down and thicken the broth into a paste, which changes the texture entirely. You want distinct potato chunks swimming in a red, paprika-scented broth. The kolbász does all the seasoning work; add salt carefully at the end.