Hungarian Sausage with Potatoes and Pickled Vegetables (Kolbász tál)

 Ingredients

2 Hungarian sausages (kolbász), smoked or fresh

500 g potatoes, peeled and cut into wedges

1 onion, sliced

2 cloves garlic, minced

1 tablespoon Hungarian paprika

2 tablespoons vegetable oil

Salt and black pepper, to taste

1 teaspoon caraway seeds

1 tablespoon chopped parsley

Pickled cucumbers and green peppers, for serving

Fresh lettuce and tomatoes, for salad

Instructions

Prepare the potatoes: Boil the potato wedges in salted water for 5–7 minutes, then drain.

Cook the onions: Heat the oil in a large pan. Add the onion and garlic and sauté until soft.

Add the paprika: Remove the pan briefly from the heat and stir in the Hungarian paprika so it does not burn.

Cook the potatoes: Add the potatoes, caraway seeds, salt, and pepper. Cook over medium heat until the potatoes are golden and tender.

Cook the sausage: Grill or pan-fry the Hungarian sausages until browned and cooked through. Slice them into large pieces.

Serve: Arrange the sausages and potatoes on a plate. Serve with fresh salad, pickled cucumbers, and pickled green peppers.

Traditional touch: Serve with a little extra Hungarian paprika and fr

esh parsley on top.