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, but this would also be great with turnips, winter squash, zucchini or even white potatoes in their place.
How to make sausage paprikash
The beauty of this recipe is that it requires one pot and comes together in less than an hour. If you’re like me and hate cooking after a long day at work, place all the ingredients in the crock pot and cook it slowly over the course of the day.
Or prep the ingredients ahead of time and, when you get home, pull the pot out of the fridge and place it directly on the burner. While it’s best if you cook the sausage and onions before adding the other ingredients, it won’t hurt anything to cook it all at once.
To serve, 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 even had enough to turn it into breakfast the next day (with a fried egg on top–it’s uh-mazing!) I love two-fer meals!
One Pot Sausage Paprikash
Equipment
- Dutch oven
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
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Great recipe! Loved the sweet potato. Easy and relatively quick. Will definitely be saving and making again.
So glad you liked it, Haylie!
Looks amazing!! I´ll give it a try for sure!!
Oh 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. ;)
Michaela 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!