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Hungarian Sausage and Potato Casserole Recipe - Rakott Burgonya


Hungarian Sausage and Potato Casserole - Rakott Burgonya

Hungarian Sausage and Potato Casserole - Rakott Burgonya

© Barbara Rolek licensed to About.com, Inc.

Smoked Hungarian sausage is the star in this one-pot comfort food dish of layered potatoes and hard-cooked eggs smothered in sour cream and bread crumbs, known as rakott burgonya (RRAH-koht BOORR-gohn-yoh). It can be served as a luncheon dish with a green salad, as a main course or as a side dish.

View these Step-by-Step instructions for making Hungarian Sausage and Potato Casserole.

Makes 6 to 8 servings of Hungarian Sausage-Potato Casserole

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 4 ounces (1 stick) butter plus additional butter to grease casserole dish
  • 1/2 cup fine bread crumbs plus additional for dusting casserole dish
  • 8 medium red potatoes, boiled al dente, peeled and thinly sliced
  • 8 hard-cooked eggs, peeled and sliced
  • Salt and black pepper
  • 1 pound smoked mild, medium or hot Hungarian sausage, cut 1/4-inch thick
  • 1 cup sour cream


  1. Heat oven to 350 degrees. Butter bottom and sides of a large casserole dish with a lid. Sprinkle with bread crumbs.

  2. Arrange 1/3 of potatoes in bottom of casserole dish and dot with 1/4 of butter. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream.

  3. Continue layering, ending with sour cream. Cover with an even layer of bread crumbs and dot with remaining butter. Cover with lid, place on a lipped baking sheet to catch any drips and bake 20 minutes.

  4. Remove cover and bake an additional 15 minutes or until golden brown and bubbly. Let rest at least 10 minutes before serving.
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