Recipe: Hungarian-Style Sausage with Tomato-Paprika Cream Sauce

Here is the recipe for a demo I performed for the Edg-Clif Vineyards Wine Club on Sunday, May 21st. Enjoy!

Hungarian-Style Sausage with Tomato-Paprika Cream Sauce

Makes 5 lbs

These sausages were inspired by Edg-Clif Vineyards’ latest Chardonel, aged in barrels made of Hungarian Oak. In fact, the wine is an ingredient in this recipe! The meat mixture may be stuffed into casings, served as patties, or crumbled and browned. Together with the sauce, these sausages are a mini tour of classic Hungarian flavors.

Sausage ingredients:

3.5 lbs ground pork shoulder

1.5 lbs ground beef (80/20)

1 T chopped garlic

¼ C paprika

1 T ground caraway

1.5 tsp ground allspice

1 T dry marjoram

4 tsp salt

2 tsp cracked black pepper

¼ C Edg-Clif Chardonel wine


Sausage method:

In a stand mixer with a paddle attachment (or by hand in a large bowl), combine all ingredients except wine. Mix thoroughly. If using a standard home stand mixer, you might want to divide the ingredients in half and make two half-batches so the mixture will better fit in the mixer (this assures even mixing). Add the wine and mix again until combined. Stuff, form, cook or freeze the sausage as desired (but I think grilling is best).


Sauce ingredients:

Pure olive oil as needed for sautéing

½ C diced onion

2 T Edg-Clif Chardonel wine

2 T paprika

1 large can diced tomatoes with juice

1-2 guajillo chile- stemmed, seeded, roasted and soaked

¼ C sour cream

2 T fresh, chopped dill

Salt and pepper to taste


Sauce method:

Heat a saucepan over medium-high heat. Add the oil, then add the onion. Cook until slightly browned on the edges.

Add the wine, stir, and allow wine to reduce by half.

Add the tomatoes and the chilies.

Reduce heat to low and allow to simmer for about 10 minutes.

Puree mixture until smooth (I use an immersion mixer).

Whisk in sour cream and dill. Season with salt and pepper. Serve with the Hungarian-Style Sausage.


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