This Romanian potato and sausage casserole recipe is a beloved classic in the country’s cuisine. This comfort dish marries two of the country’s most cherished staples—hearty potatoes and smoked sausages – into a simple but full-of-flavour dish.
It is a recipe that we usually eat during the cold months because it’s not only hearty but also helps keep us warm. I remember coming back from a winter afternoon on the neighbourhood’s snowy slopes, with my sledge, sitting down at the table and warming up with this potato and sausage casserole that my mom had just prepared. Whilst my hair was still defrosting, my body was warming up fast with each spoonful I ate.
What makes this potato and sausage casserole truly special is its accessibility. In less than an hour, you can transform a handful of humble ingredients – most likely already residing in your pantry – into a meal that feels like a warm hug. It is a budget-friendly recipe perfect for a cosy weeknight dinner.
The Ingredients for the Romanian and Sausage Casserole Recipe
To prepare the Romanian potato and sausage casserole, you’ll need a mix of staple ingredients and seasonings. Start with 1 kilogram of potatoes and 1 smoked rustic sausage. You will also need a large onion, garlic cloves to taste, caraway seeds, sweet and smoked paprika, tomato paste, bay leaves, and optional, red pepper. Also optional, you can add dill, sour cream and pickles, when serving the potato and sausage casserole. I prefer dill over parsley in this recipe because it gives the dish a more earthy flavour which goes so well with the potatoes.
How to Make Romanian and Sausage Casserole
Begin by cutting the potatoes into bite-sized pieces, trying to keep them as uniform as possible to ensure even cooking. Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onion and minced garlic. Fry for a couple of minutes until the onion becomes translucent and fragrant. Add the caraway seeds and continue to fry for another minute. Then, add the sliced sausage to the pan and fry for a couple of minutes until it starts to brown.
Add the diced red pepper (if using) and the potatoes to the pan. Mix in the paprika, smoked paprika, and tomato paste, ensuring everything is well coated with the spices. Pour in two cups of water to cover the potatoes immediately to prevent the paprika from burning. Add the bay leaves, cover the pan with a lid, and simmer on low heat until the potatoes are soft and fully cooked, which should take around 20 minutes.
Once the potatoes are tender, the casserole is ready to be served. Optionally, garnish with chopped dill. Serve hot, and consider adding a dollop of sour cream and some pickles on the side.
Notes and Tips:
- You can use any sausage but I highly recommend going for a rustic smoked one. The smokiness simply adds an extra layer of flavour to this potato casserole.
- Don’t burn the paprika, as it will become bitter and will ruin the taste of the casserole. Mix it in quickly and add water straight away.
- This casserole pairs wonderfully with crusty bread or a side of pickles. Adding a dollop of sour cream on top can also balance the flavours. You don’t need any other side, as it’s a main in itself.
- I recommend using waxy potatoes rather than starchy ones. It’s a personal preference, but I like the potatoes to keep their shape and not become mushy.
Romanian Potato and Sausage Casserole
Ingredients
- 1 kg potatoes
- 1 smoked rustic sausage
- 1 large onion
- 3 garlic cloves
- 2 tbsp caraway seeds
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tbsp tomato paste
- 2 bay leaves
- 1 red pepper optional
- 1 tbsp fresh hill chopped
- sour cream optional
- pickles optional
Instructions
- Begin by dicing the potatoes into uniform, bite-sized pieces for even cooking.
- In a large, heavy-bottomed pan, heat 2 tablespoons of oil over medium heat.
- Add the finely diced onion and minced garlic to the pan, sautéing for 2-3 minutes until fragrant.
- Sprinkle in the caraway seeds and continue to cook until the onion turns translucent.
- Add the sliced sausage to the pan, allowing it to brown slightly for about 2 minutes.
- Toss in the red pepper and prepared potatoes, stirring to combine.
- Sprinkle the paprika and smoked paprika over the mixture, then add the tomato paste. Stir quickly to incorporate.
- Immediately pour in two cups of water to cover the potatoes, preventing the paprika from burning.
- Add the bay leaves.
- Cover the pan with a lid and let the dish simmer for approximately 20 minutes, or until the potatoes are tender when pierced with a fork.
- Serve hot, garnished with a generous sprinkle of fresh chopped dill. For a more authentic Romanian taste, add sour cream and pickles on the side.
FAQ:
What type of potatoes works best for this recipe?
Starchy potatoes like Russets will give a creamier texture, while waxy potatoes like Yukon Golds will hold their shape better. You can choose based on your texture preference. I prefer my potatoes to keep their shape.
Is it necessary to use both regular and smoked paprika?
You can use whichever paprika you have available. I love smoked paprika and this dish simply craves for it in my opinion.
Can I make this casserole ahead of time?
This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in the oven or on the stovetop before serving.
For similar traditional Romanian recipes, check out my recommendations below:
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