Browned Hungarian Sausage

Browned Hungarian Sausage

Pan-browned Hungarian sausage with a crackling-crisp casing and smoky, paprika-rich interior.

Total 20 min Makes 4 servings Calories 385/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Hungarian sausage links are seared slowly in a skillet until the casing turns deep brown and the fat renders out, concentrating the paprika and garlic flavor inside. Served with mustard and a slice of rye, it works equally well for a hearty breakfast or a simple weeknight dinner alongside sautéed peppers and onions.

Ingredients

  • 4 Hungarian sausage links (about 1 pound)
  • 1 tablespoon vegetable oil
  • 1/4 cup water
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 freshly ground black pepper, to taste
  • 2 tablespoons spicy mustard, for serving

Method

  1. Pat the sausage links dry and prick each one two or three times with a fork to prevent bursting.

  2. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the sausages and water, cover, and cook 5 minutes to par-cook through.

  3. Uncover and let the remaining water evaporate, turning the sausages occasionally.

  4. Push the sausages to one side of the skillet, add the onion and bell pepper to the rendered fat, and season with black pepper.

  5. Continue cooking, turning the sausages every couple of minutes and stirring the vegetables, until the sausage casings are deeply browned on all sides and the onions are softened and golden, about 8 minutes.

  6. Transfer the sausages to a cutting board and let rest 3 minutes before slicing on the bias.

  7. Serve the sliced sausage over the browned onions and peppers with spicy mustard on the side.

Rate this recipe

★ 4.2 (1)

Browned Hungarian Sausage

Hungarian sausage links are seared slowly in a skillet until the casing turns deep brown and the fat renders out, concentrating the paprika and garlic flavor inside. Served with mustard and a slice of rye, it works equally well for a hearty breakfast or a simple weeknight dinner alongside sautéed peppers and onions.

20 min 4 servings 385 cal

Ingredients

  • 4 Hungarian sausage links (about 1 pound)
  • 1 tablespoon vegetable oil
  • 1/4 cup water
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 freshly ground black pepper, to taste
  • 2 tablespoons spicy mustard, for serving

Method

  1. 1

    Pat the sausage links dry and prick each one two or three times with a fork to prevent bursting.

  2. 2

    Heat the vegetable oil in a 9-inch skillet over medium heat. Add the sausages and water, cover, and cook 5 minutes to par-cook through.

  3. 3

    Uncover and let the remaining water evaporate, turning the sausages occasionally.

  4. 4

    Push the sausages to one side of the skillet, add the onion and bell pepper to the rendered fat, and season with black pepper.

  5. 5

    Continue cooking, turning the sausages every couple of minutes and stirring the vegetables, until the sausage casings are deeply browned on all sides and the onions are softened and golden, about 8 minutes.

  6. 6

    Transfer the sausages to a cutting board and let rest 3 minutes before slicing on the bias.

  7. 7

    Serve the sliced sausage over the browned onions and peppers with spicy mustard on the side.