This sausage goulash stew is easy, budget-friendly, and a real family favorite. Made with savory wieners or frankfurters and tender potatoes, this versatile dish is sure to please anyone.
I’ve been eating and making this sausage stew my whole life. My grandma used to make a similar dish for me, and I’ve cooked it for my children countless times.
I rarely follow the exact recipe - potatoes, sausage, and paprika are a must, but everything else depends on what’s in the fridge. I swap veggies, herbs, and sausage types; if I have smoked sausages or leftover grilled bratwurst, I use those instead of wieners.
Check out a traditional Hungarian Goulash and the German Goulash.
Jump to recipe
Recipe ingredients
Sausages: I use fresh or vacuum-sealed Wiener or Frankfurters, never the ones from a jar - they’re too soft and mushy for goulash. Fresh ones hold their shape better and have a firmer bite.
- If you want a smokier flavor, you can use smoked sausages like Kielbasa or Cabanossi. They add a deeper taste and stay nice and meaty in the sauce.
- We love any sausage in this stew, but my teenage kids always go for wieners. I guess it’s a bit of a childhood thing - this kind of sausage was always a favorite when they were little.
- Check out more recipes using wieners or frankfurters: Vienna Sausage Appetizers, German Noodle Salad, German Lentil Soup, or Pretzel Pigs in a Blanket.
Potatoes: All-purpose potatoes like Yukon Gold work best. They hold their shape while cooking but still add a bit of creaminess to the dish. Try this Potato and Sausage Stew, too.
Paprika: There is no goulash recipe without lots of paprika. I use Hungarian sweet paprika and a little bit of sweet smoked paprika. You can use hot smoked paprika if you like, but I prefer a mild goulash. Spanish paprika is great, too (both Amazon affiliate links open in new tabs).
Sour cream: Stir in a bit at the end of cooking and offer more when serving the sausage goulash.
See the recipe card for full information on ingredients and quantities.
Substitutions or additions
I often add a handful of peas to the pot with the sausages; my kids love them. Canned sweetcorn (drained) is also an option.
You can add green beans or sliced mushrooms to the pot when adding the potatoes.
How to make sausage goulash?
Prepare all the ingredients: Cut the peeled potatoes into bite-sized chunks, cut the red peppers into small strips or cubes, finely chop the onion, and cut the sausages into pieces. Keep the ingredients separated.
Step #1: Sauté the chopped onions in the heated oil in a large Dutch oven.
Step #2: Add both kinds of paprika and stir for 1 minute.
Step #3: Add potatoes, peppers, and the remaining spices. Stir and pour in the stock.
Step #4: Simmer for 20 minutes until the potatoes are almost done.
Step #5: Add the sausage and simmer uncovered for 5 to 10 minutes.
Step #6: Thicken the sausage goulash if necessary, add sour cream, and adjust the taste.
Make ahead, store, and reheat
Make ahead: You can prepare the stew ahead of time. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days.
I don’t recommend freezing; potatoes turn “nasty” when frozen and thawed.
Reheat on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, stirring halfway through.
Easy Sausage Goulash
Equipment
- Large Dutch oven or another large heavy-bottomed pot with a lid
Ingredients
- 2 lbs potatoes
- 2 medium onions
- 1 red bell pepper or large sweet pointed pepper
- 2 tablespoons vegetable oil
- 2 teaspoons sweet paprika powder
- ½ teaspoon sweet smoked paprika powder
- ½ teaspoon marjoram
- ½ - 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3 cups chicken stock or vegetable stock
- 4 long sausages Note 1
- 1 tablespoon sour cream heaped + more to serve, optional
- 2 teaspoons cornstarch optional
- fresh chives or parsley
Instructions
- Prepare the ingredients: Peel, wash and chop the potatoes into chunks. Finely chop the onions and cut the red pepper into thin strips or small cubes.2 lbs potatoes + 2 medium onions + 1 red bell pepper
- Sauté the onions: Heat the oil in a pot over medium-low heat. Add the onions and a small pinch of salt, then cook until lightly golden, about 4-5 minutes. Stir in the sweet and smoked paprika and cook for another minute.2 tablespoons vegetable oil + 2 teaspoons sweet paprika powder + ½ teaspoon sweet smoked paprika powder
- Add the vegetables and spices: Stir in the potatoes, peppers, and the remaining spices, ensuring everything is well coated.½ teaspoon marjoram + ½ - 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
- Simmer the goulash: Pour in the stock, stir again, and bring to a boil. Reduce the heat to medium-low, and cover the pot but leave a small gap. Let it simmer for about 20 minutes or until the potatoes are almost tender.3 cups chicken stock
- Add the sausages: Stir in the chopped sausages and cook uncovered for another 5-10 minutes until the potatoes are tender and the sausages are heated through.4 long sausages
- Thicken the goulash (optional): If you’d like a thicker sauce, mix cornstarch with 1-2 tablespoons of cold water, then slowly stir this slurry into the goulash. Let it bubble for a couple of minutes until slightly thickened.2 teaspoons cornstarch
- Adjust the taste: Stir in the sour cream. Adjust the taste with a bit of balsamic vinegar, salt, and pepper to taste. Sprinkle with chopped herbs. 1 tablespoon sour cream + fresh chives
Notes
- Sausages: I use fresh or vacuum-sealed Wiener or Frankfurters, never the ones from a jar - they're too soft and mushy for goulash. You can also make this sausage stew with smoked sausages like Kielbasa or Cabanossi.
- Thickening the goulash is optional. If it's too soupy, you can stir in a little cornstarch slurry or simply leave it as is and mash the potatoes slightly on your plate to mix them with the sauce.
- Serving suggestions: Serve the sausage goulash with fresh crusty bread, pickled cucumbers or other pickled vegetables and more sour cream.
Leave a Reply