Crispy Pan Kolbász with Paprika & Onions
Hungarian smoked pork sausage seared until the casing cracks, tossed with caramelized onions and a pinch of caraway. Savory, smoky, and done in one skillet in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 links (about 1.5 lbs) Hungarian smoked pork kolbász sausages
- 2 medium, sliced into half-moons yellow onion
- 1 tbsp sweet paprika
- ½ tsp caraway seeds
- ½ cup beef broth or water
- 2 tbsp whole-grain mustard
- 2 tbsp fresh parsley or dill, chopped
Instructions
- 1
Heat a large skillet over medium-high. Pierce each sausage 2–3 times with a fork.
- 2
Sear sausages 3–4 minutes per side until the casing splits and edges brown, turning occasionally. Transfer to a plate.
- 3
In the same skillet, sauté sliced onions over medium heat for 5 minutes, stirring often, until soft and golden.
- 4
Stir in paprika and caraway seeds. Cook 30 seconds until fragrant, then pour in broth and mustard.
- 5
Return sausages to the skillet, nestling them into the onion mixture. Simmer 3–4 minutes until sauce reduces slightly.
- 6
Garnish with fresh parsley or dill. Serve hot with crusty bread or boiled potatoes.
Tools you’ll need
- 12-inch skillet or frying pan
- fork
- wooden spoon or spatula
- serving platter
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