Pan-Seared Hungarian Kolbász
Smoky Hungarian pork sausage seared until crispy, finished with a quick sauerkraut and paprika braise. Weeknight comfort that tastes like Budapest in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 520
- Protein
- 34g
Ingredients
- 1.5 lb Hungarian kolbász (smoked pork sausage)
- 2 cups sauerkraut, drained
- 1 medium yellow onion, sliced thin
- 1.5 tbsp Hungarian paprika (sweet or hot)
- ½ tsp caraway seeds
- ½ cup beef or chicken broth
Instructions
- 1
Slice kolbász on a bias into 1-inch pieces. Heat a large skillet over medium-high until it shimmers.
- 2
Sear sausage pieces 2–3 minutes per side until edges blacken and caramelize. Transfer to a plate.
- 3
In the same skillet, add sliced onion and stir for 2 minutes until softened and fragrant.
- 4
Add paprika and caraway seeds, stir for 30 seconds until the spices bloom and smell toasted.
- 5
Stir in sauerkraut and broth, scraping any browned bits from the bottom. Return sausage to the pan.
- 6
Simmer for 3–4 minutes until liquid reduces slightly and flavors meld. Serve hot from the skillet.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon
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