Paprikás Krumpli with Smoked Sausage

Ingredients

• 8 oz Smoked Sausage, sliced into coins
• 1½ lb potatoes, peeled and chunked
• 1 onion, diced
• 1 Bell Pepper, sliced
• 2 tomatoes, chopped
• 2 tbsp lard or oil
• 1 tbsp sweet Hungarian paprika
• 2 cups water
• Salt and black pepper

Method

1. Brown the Smoked Sausage in the lard until its edges crisp and the fat runs orange; scoop it out, leaving the flavor behind.
2. Soften the onion and Bell Pepper in the drippings, then pull the pot off the heat and stir in the paprika for 20 seconds.
3. Add the potatoes, tomatoes, water, and a good pinch of salt. Simmer, partly covered, 20 minutes until the potatoes are tender and the broth has thickened from their starch.
4. Return the Smoked Sausage to warm through, season, and rest 5 minutes — the sauce should be brick-red and clinging to every potato.
5. Serve with crusty bread and pickles on the side, as any Hungarian grandmother would insist.