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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Served over a bed of rice or pan-fried potatoes. After the rice or the potatoes are cooked, the sausage and kraut will only take a few minutes to prepare. Serve it with sour cream.

2 Tbsp olive oil
2/3 cup red onion, diced
sprinkling of salt and ground pepper
1 stick dry Hungarian or chorizo sausage
1/2 Tbsp Hungarian paprika
2 cups sauerkraut

• Remove the skin and thinly slice the dry sausage.* Set aside.
• Dice the onions and set aside.
• Rinse and drain the sauerkraut and set aside.
• In a non-stick fry pan, heat the olive oil.
• Add the diced red onions and lightly sprinkle with salt and pepper. [The sauerkraut is salty, so go easy on the salt.]
• Cook the onions on medium heat for two minutes.
• Add the sliced sausage and sauté for one more minute.
• Stir in the Hungarian paprika and remove pan from heat.
• Add the drained sauerkraut and stir to combine.
• Slowly sauté, stirring often for 5 minutes or until sauerkraut is tender.
• Serve with sour cream on a bed of rice or pan fried potatoes.

*To remove the skin hold frozen sausage under hot tap water and pull off the skin.


  1. Zsuzsa, it looks so tempting and deliciously Hungarian! I don't have any sausage at home now, but maybe some smoked pork loin would do...

  2. Sissi, this was very good and so fast to make. Smoked pork loin or ham would be excellent too.

  3. When I make this amazing sauerkraut with the Hungarian kolbasz, it has to be the real thing. I order mine from Bende, in Illinois...outside of Chicago. If you would like for me to send you the link, I would be more than happy to do that...they carry such great Hungarian products, and not too expensive, even for the shipping!

  4. Yes Elisabeth, thank you for thinking of me, I would be interested in their products.




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