Hungarian sausage and potato bake (rakott burgonya)

by Ed Halmagyi


  • 4 large potatoes
  • 5 eggs
  • 350g speck, cut into thick batons
  • 2 brown onions, sliced
  • 6 cloves garlic, sliced
  • 2 tsp caraway seeds
  • 250g csabai sausage, sliced
  • 3 Tbsp unsalted butter
  • 1½ cup breadcrumbs
  • 300g sour cream
  • ¼ bunch parsley, chopped


1 Preheat oven to 180°C. Boil the potatoes until tender, then set aside to cool completely. Slice ½ cm thick. Boil the eggs until hard, then cool, peel and slice.
2 Sauté the speck in a large frying pan over a moderate heat for 5 minutes, until browned, then add the onion, garlic and caraway seeds. Cook for 10 minutes, until beginning to stick to the bottom of the pan. Set aside, then fry the sausage slices until browned and set aside also. Boil 1 cup water in the pan until reduced to 2 Tbsp and set aside.
3 Rub the inside of a 2L casserole dish with 1 Tbsp butter and scatter with ½ cup breadcrumbs. Arrange one third of the potato slices on top, then the speck mixture. Top with half the sour cream and ½ cup breadcrumbs. Arrange another third of the potatoes on top, then the sausage, egg slices and remaining sour cream. Finish with the remaining potatoes, breadcrumbs and butter. Cover with foil and bake for 20 minutes.
4 Remove the foil and bake for 20 more minutes, until well-browned. Scatter with parsley to serve.