|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings (serves 6-8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Smoked Hungarian sausage is the star in this one-pot comfort food dish of layered potatoes and hard-cooked eggs smothered in sour cream and bread crumbs, known as rakott burgonya (RRAH-koht BOORR-gohn-yoh). It can be served as a luncheon dish with a green salad, as a main course or as a side dish.
View these Step-by-Step instructions for making Hungarian sausage and potato casserole.
- 4 ounces/1 stick butter (plus additional butter to grease casserole dish)
- 1/2 cup breadcrumbs (fine, plus additional for dusting casserole dish)
- 8 medium potatoes (red, boiled al dente, peeled and thinly sliced)
- 8 eggs (hard-cooked, peeled, and sliced)
- Salt to taste
- Black pepper to taste
- 1 pound Hungarian sausage (smoked mild, medium or hot, cut 1/4-inch thick)
- 1 cup sour cream
Heat oven to 350 degrees. Butter bottom and sides of a large casserole dish with a lid. Sprinkle with bread crumbs.
Arrange 1/3 of potatoes in bottom of casserole dish and dot with 1/4 of butter. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream.
Continue layering, ending with sour cream. Cover with an even layer of bread crumbs and dot with remaining butter. Cover with lid, place on a lipped baking sheet to catch any drips and bake 20 minutes.
Remove cover and bake an additional 15 minutes or until golden brown and bubbly. Let rest at least 10 minutes before serving.