Hungarian Sausage Ratatouille

Hungarian Sausage Ratatouille is a rich and hearty dish that combines smoky, spiced sausage with a medley of colourful vegetables. The traditional French ratatouille is enhanced with the bold flavours of paprika-seasoned sausage, creating a comforting and satisfying meal. Perfect served with crusty bread, mashed potatoes, or buttered noodles.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Ingredients

2 medium sausages Hungarian kolbász sliced
2 tbsp olive oil
1 large onion sliced
3 cloves garlic minced
1 medium aubergine chopped
2 medium courgettes sliced
2 medium red bell peppers yellow, chopped
4 large tomatoes chopped (or 1 can chopped tomatoes)
1 tbsp tomato purée
1 tsp smoked paprika
1 tsp dried oregano
salt to taste
ground pepper to taste
fresh basil for garnish
1 cup long-grain rice
2 cups vegetable broth or chicken

Instructions

Heat 1 tablespoon of olive oil in a large skillet or casserole dish over medium heat. Add the sliced Hungarian sausage and cook until browned, about 5-7 minutes.
2 tbsp olive oil, 2 medium sausages
Remove and set aside.
In the same skillet, add the remaining olive oil. Sauté the onions until soft, then add the garlic and cook for another minute.
1 large onion, 3 cloves garlic
Stir in the aubergine, courgettes and bell peppers. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
1 medium aubergine, 2 medium courgettes, 2 medium red bell peppers
Add the tomatoes, tomato purée, smoked paprika and oregano.
4 large tomatoes, 1 tbsp tomato purée, 1 tsp smoked paprika, 1 tsp dried oregano
Season with salt and pepper. Mix well and let it simmer gently for 15 minutes, allowing the flavours to meld.
salt, ground pepper
While the ratatouille simmers, rinse the rice under cold water. In a separate pot, bring the vegetable or chicken broth to a boil. Add the rice, reduce the heat, cover, and let it simmer for about 15 minutes or until the rice is tender and fluffy.
1 cup long-grain rice, 2 cups vegetable broth
Add the browned sausage back to the skillet.
Simmer for another 10 minutes until the sauce thickens and the vegetables are tender.
Fluff the cooked rice and serve it hot alongside the ratatouille, garnished with fresh basil with your preferred side. You can either serve the rice separately to the ratatouille or gently mix them together before serving.
fresh basil

Notes

Tips for your Hungarian Sausage Ratatouille:

For extra depth, add a splash of red wine to the sauce during simmering.

You can substitute smoked sausage or chorizo if Hungarian sausage isn’t available.

Leftovers taste even better the next day as the flavours develop further.

Nutrition