Cook: 45 minutes
4
Ingredients
50 g smoked bacon, diced
3 onions, finely chopped
1 sweet Hungarian pepper (or bell pepper), diced
200 g tomato, diced
1 tbsp of sweet Hungarian paprika (ground)
a pinch of caraway seeds
1.5 kg potatoes, peeled and cut into wedges
4 Frankfurters, sliced
500 g dried sausage
salt, black pepper
Method
Sauté the bacon in a frying pan. Add the onions and continue to sauté, add the pepper, half of the tomatoes, paprika, caraway seeds and 200ml of water. Simmer, covered, for 10 minutes. Add the potatoes and Frankfurters (these only when the potatoes are nearly done since they need less time to cook). Season with salt and pepper. Cover with water and bring to a boil. Cook for another 15 minutes. Add the remaining tomatoes and sausage and cook until they are done. Serve with pickles and lots of fresh bread.
