Rakott Krumpli

I attended the Hungarian Picnic this past weekend, and I wanted to make something Hungarian that I could bring. I chose this dish because who doesn’t like sausage and potatoes?

Rakott Krumpli (layered potato casserole)

Based off of this recipe: http://www.sbs.com.au/food/recipes/layered-potato-casserole-rakott-krumpli

I added more or less of some ingredients, added paprika, and adjusted the measurements 🙂


  • 3 pounds of potatoes
  • 2 pounds of sausage (I used our delicious, homemade Hungarian Smoked Sausage) *
  • 8 boiled eggs (omit if you don’t like them; I don’t think they make or break this dish)
  • 1/2 cup of bread crumbs
  • 1 stick of butter (melted)
  • Salt & pepper + paprika
  • Sour cream (enough to cover 2 layers; get the big tub)


Fill a pot with enough water to cover the potatoes. Salt the water and bring to a boil. Cover and cook on low for 40 minutes. Drain, and let the potatoes cool enough so that you are able to handle them.

Cut the sausage into bite sized pieces, and fry until cooked through.

Preheat the oven to 390 degrees. Grease a 9 X 13 pan with some of the melted butter.

Thickly slice the potatoes, and evenly layer them in the pan. Cover this layer with sausage, then cover the sausage with an even layer of the eggs (slice the eggs as well). Season with salt, pepper, and paprika. Cover liberally with sour cream.

Layer with the remaining potatoes, season again, and liberally cover with sour cream.

Sprinkle the top with bread crumbs, and pour the rest of the butter over the bread crumbs.

Bake for 30 minutes; if the top isn’t crispy enough, bake it at a higher heat for another 10 minutes.

*This would be so good with the cheddar kolbossy too!

Gulyás à la Székely

As you might have noticed, our family is Hungarian. Each New Year’s Day, we celebrate with one another and eat gulyás à la székely. We would love to share our tradition with you!

Gulyás à la Székely

• 2 pounds of pork butt, cut into cubes
• 2 pounds of sauerkraut
• 1 red onion, sliced
• 1 tsp sugar
• salt and pepper to season pork
• sweet or smoked paprika (add any amount you like)
• sour cream (add as much or as little as you prefer)

Brown pork in a large skillet with olive oil, and season the pork with salt and pepper. This takes about 5 minutes on each side. Add 1/4-1/2 cup of water to the pan, and reduce to medium/low heat and cover. Cook the pork for an additional 20 minutes. Add your diced onion during the last five minutes of cook time.

Wash your sauerkraut in a colander over the sink. Add the sauerkraut and paprika to the skillet and mix. Add 1/2-1 cup of water, and cook on low for 30 minutes. During the last 10 minutes of cook time, slowly stir in the sauerkraut. Enjoy!

*Most Hungarians add potatoes to this recipe. This is just how our family prepares it :):)

**It’s also really good with our Hungarian Smoked Sausage!