One Pot Sausage Paprikash (+ Breakfast The Next Day!)

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.

One Pot Sausage Stew | If sweet potatoes seem 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.

One Pot Sausage Paprikash | Hello Natural 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!

Sausage Paprikash with Fried Egg |

4.0 from 1 reviews
One Pot Sausage Paprikash
Recipe type: Main
Cuisine: Austrian, Hungarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A delicious one pot meal that can be turned into a tasty breakfast the next day.
  • 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
For serving:
  • Hot cooked rice
  • Sauteed Kale
  • red pepper flakes
  • sour cream (optional)
  1. 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.
  2. 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.
  3. 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.
  4. Serve on top of rice with the sautéd kale on the side.
The next day, stir together some of the sausage stew with the rice and some of the kale. Warm through and top with a fried egg.


is the blogger behind Cafe Johnsonia and a Contributing Editor

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  1. Haylie says

    Great recipe! Loved the sweet potato. Easy and relatively quick. Will definitely be saving and making again.

  2. Michaela says

    Oh mine… I live in Slovakia, near the border with Hungary, where´s this dish originally from. It´s one of my favorites comfort foods. We eat paprikash mostly with spaetzle or sometimes dumpling. Every family has own recipe, but sweet potato? That never crossed my mind before. :) maybe next time I´ll surprise my family with your recipe and let them guess, what´s difference. ;)

    • says

      Michaela if you do make it, you’ll have to let me know how it goes! My husband wasn’t too sure. His mother’s family is German, so they ate similar dishes growing up. He ended up liking my tweak to the recipe. :) Not very traditional, I know, but it wasn’t too bad!

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