As I mentioned in my last post, Carl and I make dishes from our ethnic heritage each Christmas Eve. I have made this Hungarian potato and egg casserole with my grandmother, but I did not write down the recipe. So I fudged the recipe, based off of what I remembered my grandmother doing, and from here. This recipe calls for Hungarian sausage, and I have made the mistake of trying to substitute some other kinds of sausage to disastrous results. If you don't have a Hungarian deli nearby, you can order all sorts Hungarian goodies, including fabulous sausages, from this store based out of Chicago.
Ingredients:
- 3 lbs. potatoes
- 12 hard boiled eggs
- 1/2 lb. Hungarian sausage (we used gyulai, pronounced yule-yai)
- 3 cups sour cream
- Sweet Hungarian paprika
Peel and slice the potatoes into 1 inch slices and boil them in a large pot for about 15-20 minutes or until they are barely tender. Preheat the oven to 350 degrees. Layer about half of the potatoes into a greased 9x13 baking dish. Dollop half of the sour cream on top of the potatoes and sprinkle a few teaspoons of paprika on top of the sour cream. Layer half of the sausage on top of the sour cream. Add another layer of potatoes, sour cream, paprika, and sausage. Cover with tin foil and bake for 45-50 minutes or until a knife inserted comes out clean.
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