Hungarian Sausage & Paprika Skillet
Smoky pork sausage braised in sweet paprika, tomato, and onion—a weeknight riff on sült kolbász that's ready in 25 minutes. Serve over crusty bread or with sour cream.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lb pork sausage links (Hungarian or kielbasa style)
- 1 medium yellow onion, sliced
- 2 tbsp sweet paprika
- 1 can (14.5 oz) canned crushed tomato
- ½ cup beef broth
- 1 large red bell pepper, chunked
- ½ cup sour cream (for serving)
Instructions
- 1
Brown sausage in a large skillet over medium-high heat, turning occasionally, until golden on all sides, about 8 minutes. Transfer to a plate.
- 2
Pour off all but 1 tbsp fat. Add onion and cook, stirring, until softened, about 4 minutes.
- 3
Stir in paprika until fragrant, about 30 seconds, then add tomato, broth, and bell pepper.
- 4
Return sausage to skillet and simmer uncovered until peppers are tender and sauce thickens, about 10 minutes.
- 5
Season with salt and pepper to taste. Divide among bowls and top each with a dollop of sour cream.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- sharp knife
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