One of my family’s favorite meals is paprikash. We make it several ways – sometimes with chicken, sometimes with pork and sauerkraut. This time I wanted to try out my tried and true recipe with sausage. To make the sausage paprikash a little more hearty (and healthy) I added diced sweet potatoes. If that seems a little too strange, feel free to use regular potatoes in their place. The beauty of this is that it requires one pot and comes together in less than an hour. We like it on top of rice or spaetzle, but it would be equally good as a stew with crusty bread.
My family really seemed to like the added sweetness from the sweet potatoes, and it helped to stretch the dish further. In fact, we had enough to turn it into breakfast the next day. I love two-fer meals!
- 1 teaspoon olive oil
- 1 pound (about 3-4 links) Bratwurst sausage
- 1 large onion, sliced
- 4-5 garlic cloves, minced
- 1-2 tablespoons smoked paprika (sweet, not hot)
- 2 sweet potatoes, peeled and diced
- 2 roasted red bell peppers, diced (or 1 jar roasted red peppers, drained)
- 2 tablespoons tomato paste
- 1-2 teaspoons dried marjoram
- 2 cups chicken broth
- Hot cooked rice
- Sauteed Kale
- red pepper flakes
- sour cream (optional)
- Heat a 4-5 quart Dutch oven or large saucepan over medium-high heat. Add the olive oil. Swirl the pan to barely coat the bottom. Add the sausage and onions. Lower the heat and cook, turning the sausages over every so often and stirring the onions so they don't burn. (If it's starting to burn, add a little bit of water.) Cover and let cook for 10 minutes or so.
- After the 10 minutes, turn up the heat a little bit and add the garlic and smoked paprika. Cook for 30-60 seconds. Add the remaining ingredients. Bring to a low simmer, cover and let cook for 10-15 minutes to allow the flavors to meld.
- Remove the sausage from the pan and slice into ¼-inch rounds. Add back to the pan. Taste and add salt and pepper, if needed.
- Serve on top of rice with the sautéd kale on the side.