One of my family’s favorite meals is paprikash. We make it several ways – sometimes with chicken, sometimes with pork and sauerkraut. This time I wanted to try out my tried and true recipe with sausage. To make the sausage paprikash a little more hearty (and healthy) I added diced sweet potatoes.
If sweet potatoes seem a little too strange, feel free to use regular potatoes in their place. The beauty of this is that it requires one pot and comes together in less than an hour. We like it on top of rice or spaetzle, but it would be equally good as a stew with crusty bread.
My family really seemed to like the added sweetness from the sweet potatoes, and it helped to stretch the dish further. In fact, we had enough to turn it into breakfast the next day. I love two-fer meals!
One Pot Sausage Paprikash
Prep
Cook
Total
Yield 6 -8
A delicious one pot meal that can be turned into a tasty breakfast the next day.
Ingredients
- 1 teaspoon olive oil
- 1 pound (about 3-4 links) Bratwurst sausage
- 1 large onion, sliced
- 4-5 garlic cloves, minced
- 1-2 tablespoons smoked paprika (sweet, not hot)
- 2 sweet potatoes, peeled and diced
- 2 roasted red bell peppers, diced (or 1 jar roasted red peppers, drained)
- 2 tablespoons tomato paste
- 1-2 teaspoons dried marjoram
- 2 cups chicken broth
For serving:
- Hot cooked rice
- Sauteed Kale
- red pepper flakes
- sour cream (optional)
Instructions
- Heat a 4-5 quart Dutch oven or large saucepan over medium-high heat. Add the olive oil. Swirl the pan to barely coat the bottom. Add the sausage and onions. Lower the heat and cook, turning the sausages over every so often and stirring the onions so they don't burn. (If it's starting to burn, add a little bit of water.) Cover and let cook for 10 minutes or so.
- After the 10 minutes, turn up the heat a little bit and add the garlic and smoked paprika. Cook for 30-60 seconds. Add the remaining ingredients. Bring to a low simmer, cover and let cook for 10-15 minutes to allow the flavors to meld.
- Remove the sausage from the pan and slice into 1/4-inch rounds. Add back to the pan. Taste and add salt and pepper, if needed.
- Serve on top of rice with the sautéd kale on the side.
Notes
The next day, stir together some of the sausage stew with the rice and some of the kale. Warm through and top with a fried egg.
Courses Main
Cuisine Austrian, Hungarian
Haylie says
July 21, 2014 at 9:17 pmGreat recipe! Loved the sweet potato. Easy and relatively quick. Will definitely be saving and making again.
Lindsey Johnson says
July 23, 2014 at 6:14 pmSo glad you liked it, Haylie!
Cuero&Mør says
March 18, 2014 at 2:22 pmLooks amazing!! I´ll give it a try for sure!!
Michaela says
March 18, 2014 at 11:21 amOh mine… I live in Slovakia, near the border with Hungary, where´s this dish originally from. It´s one of my favorites comfort foods. We eat paprikash mostly with spaetzle or sometimes dumpling. Every family has own recipe, but sweet potato? That never crossed my mind before. :) maybe next time I´ll surprise my family with your recipe and let them guess, what´s difference. ;)
Lindsey Johnson says
March 18, 2014 at 8:01 pmMichaela if you do make it, you’ll have to let me know how it goes! My husband wasn’t too sure. His mother’s family is German, so they ate similar dishes growing up. He ended up liking my tweak to the recipe. :) Not very traditional, I know, but it wasn’t too bad!