Essentially an Hungarian potato bake, this comfort food recipe includes Csabai sausages, available from European delicatessens. Serve it as a side dish to roast meats.
- 1 kg desiree potatoes
- 1 tsp vegetable oil
- 2 Csabai sausages (see Note), sliced
- 60 g butter, melted, plus extra, to grease
- 8 hard-boiled eggs, sliced
- 600 g sour cream
- 35 g (½ cup) stale breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring potatoes to the boil in a saucepan of salted water. Reduce heat to low and cook for 40 minutes or until just tender. Drain, cool, peel and thickly slice.
Heat oil in a frying pan over high heat. Add sausages and cook for 2 minutes or until light golden. Drain on paper towel.
Preheat oven to 200°C. Grease a deep 40 cm round baking dish with butter. Layer one-third of potatoes in the dish, top with half the eggs and half the sausages. Season with salt and pepper. Spoon over 200 g sour cream. Top with half the remaining potatoes, then remaining eggs, sausages and potatoes. Season and spread over remaining 400 g sour cream. Scatter with breadcrumbs and drizzle with butter. Bake for 30 minutes or until golden. Serve.
• Csabai sausages are from Békéscsaba and bear the Protected Designation of Origin (PDO) label. They are available spicy or plain at delis.
As seen in Feast magazine, Issue 9, pg56.
Photography by Alan Benson.