There’s something downright comforting about a big, steamy pot of goulash bubbling on the stove—and this version takes it to a whole new level. Goulash with smoked sausage and potatoes is rich, hearty, and incredibly satisfying, especially when you need a cozy meal to feed your crew.

This recipe blends smoky, savory sausage with tender potatoes and a well-seasoned tomato base that hits every flavor note—salty, slightly sweet, and just a little spicy if you want. Whether it’s a chilly night or you’re just craving something easy and filling, this dish is guaranteed to become a regular in your dinner rotation.

And the best part? One pot, minimal cleanup, and full of flavor. Let’s dive in!

What Is Goulash With Smoked Sausage and Potatoes?

Goulash is a humble, paprika-infused stew that traces its roots to Hungary, traditionally made with beef and slow-simmered until tender. But over the years, this comforting classic has taken on countless regional variations—including this easy, American-inspired version made with smoked sausage and potatoes.

This twist on goulash leans on smoked sausage for bold flavor, and swaps pasta or beef for tender chunks of potato that soak up the savory broth beautifully. The tomato base gives it just the right balance of acidity and richness, and everything melds together in one glorious, cozy pot.

Think of it as the love child of a hearty stew and a sausage skillet—satisfying, deeply flavored, and easy enough for busy weeknights. It’s less about sticking to strict tradition and more about bringing people together with good food.

Why You’ll Love This Recipe

There are plenty of reasons this smoked sausage and potato goulash has earned a permanent spot on our table—and we’re betting it’ll win you over too:

One-pot magic: Less cleanup, more flavor, and fewer dishes to wash.
Make-ahead friendly: This dish only gets better as it sits—perfect for meal prep or next-day lunches.
Hearty and satisfying: It’s loaded with protein, carbs, and flavor—no side dishes required (unless you want them!).
Flexible and forgiving: Swap in different sausages, adjust the spice level, or toss in extra veggies based on what’s in your fridge.
Comfort food vibes: It’s warm, rustic, and the definition of stick-to-your-ribs delicious.

Plus, it’s a total crowd-pleaser—from picky eaters to spice lovers, there’s room to customize for everyone.

Key Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients to create something truly memorable. Here’s what you’ll need to gather before you start cooking:

Smoked Sausage – Fully-cooked varieties like kielbasa or andouille are perfect here. Their smoky, savory profile adds depth without much work.
Potatoes – Yukon Golds are a top choice for their buttery texture, but you can also use red or Russet potatoes depending on what you have.
Onion & Garlic – Essential for building that aromatic base.
Tomatoes – A can of diced tomatoes adds tang and juiciness. Some people also like a bit of tomato paste for a thicker consistency.
Broth – Chicken or beef broth works well. Use low-sodium to control the salt.
Paprika – This is key to giving it that signature goulash warmth. Feel free to use sweet or smoked paprika based on your preference.
Oil or Butter – For sautéing the aromatics.
Optional add-ins:
- Diced bell peppers for a touch of sweetness
- Carrots for color and subtle sweetness
- Crushed red pepper flakes if you want a spicy kick

Pro tip: If you’re in a rush, use fully-cooked kielbasa. It saves you time and still delivers amazing flavor.

Best Type of Potatoes & Sausage to Use

When it comes to choosing the right potatoes and sausage, a few small tweaks can make a big difference:

Best Potatoes:

Yukon Gold: Creamy, hold their shape well, and soak up flavor beautifully—our top pick.
Red Potatoes: Also hold their shape well, slightly firmer texture.
Russet: Softer and starchier—great for a more stew-like feel but can break down more easily.

Best Sausages:

Kielbasa: Mild and smoky, works well with paprika and tomato flavors.
Andouille: For a spicy, Cajun twist—great if you like heat.
Turkey or Chicken Sausage: A lighter option that still delivers good flavor.

Texture Tip: Try slicing sausage into thick coins or even browning them slightly before simmering to add extra depth.

Step-by-Step Cooking Instructions

This recipe is as straightforward as it gets—but a few little techniques make all the difference.

Sauté the aromatics:
Heat a large pot or Dutch oven over medium heat. Add a bit of oil, then sauté chopped onion until softened (about 5 minutes). Add garlic and stir until fragrant—about 30 seconds.
Brown the sausage:
Toss in your sliced smoked sausage and cook for a few minutes to lightly brown the edges. This step boosts the smoky flavor.
Add the potatoes and spices:
Stir in your chopped potatoes, paprika, and any other seasonings. Mix everything to coat the potatoes well in those flavors.
Simmer in liquid:
Add diced tomatoes (with their juice) and enough broth to cover most of the ingredients. Bring to a boil, then reduce heat to a low simmer.

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Cover and cook:
Let it simmer gently for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened slightly.
Optional finishing touch:
If you want a thicker stew, uncover during the last 10 minutes to reduce the liquid. You can also stir in a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) for a heartier texture.
Taste and adjust:
Add salt, pepper, or more paprika to taste before serving. If it feels too acidic, a pinch of sugar balances the tomatoes.

Don’t forget: Give it a stir every so often so nothing sticks to the bottom!

Easy Recipe Variations to Try

Want to shake things up a bit? This goulash recipe is super flexible—and you can easily customize it based on your mood, ingredients, or dietary needs:

Cheesy Goulash: Stir in a handful of shredded cheddar or even Velveeta near the end for a creamy, rich finish. Great for kids (and cheese lovers).
Spicy Kick: Add diced jalapeños while sautéing the onions, or splash in some hot sauce or crushed red pepper flakes. Andouille sausage also brings natural heat.
Hungarian-Style Goulash: Use extra paprika, skip the tomatoes, and add a touch of caraway seeds for a more traditional European twist.
Veggie-Loaded Version: Toss in chopped zucchini, peas, green beans, or sweet corn. These mix well and make it feel even more nourishing.
Low-Carb Option: Swap potatoes for cauliflower florets or peeled, cubed radishes. They soak up the flavor and keep things lighter.

Bold tip: Don’t be afraid to mix and match! This dish is super forgiving and always tastes great the next day.

What to Serve With Goulash With Potatoes and Sausage

While this dish is a complete meal on its own, pairing it with the right sides or drinks can take it to the next level:

Side Ideas:

Crusty bread or garlic toast: Perfect for soaking up that flavorful sauce.
Coleslaw: A tangy, crunchy contrast to the warm, hearty goulash.
Garden salad: Keep it fresh and light on the side.
Sour cream: A small dollop on top adds creaminess and cuts through the richness.

Drink Pairings:

Iced tea with lemon (sweet or unsweetened)
Light lager or pilsner for a classic pairing
Sparkling water with lime or herbs for a refreshing non-alcoholic option

Whether you’re feeding a crowd or enjoying leftovers solo, these additions round out the meal beautifully.

Make-Ahead and Storage Tips for This One-Pot Sausage Goulash

This recipe isn’t just easy—it’s also great for make-ahead meals and weekly meal prep.

Refrigerate: Let the goulash cool to room temperature, then store in an airtight container. It keeps well in the fridge for up to 4 days.
Freezing: If you plan to freeze it, consider using waxy potatoes (like Yukon Gold) that hold their texture better. Or freeze without potatoes and add freshly cooked ones later. Store in freezer-safe containers for up to 2 months.
Reheating: Warm it up gently on the stove over medium heat, adding a splash of broth or water to loosen the sauce. You can also microwave individual portions—just stir halfway through.
Meal prep tip: Portion it into containers with your favorite side (like rice or steamed veggies) for easy grab-and-go lunches. It’s filling and reheats like a dream.

This dish seriously gets better over time—the smoky flavors deepen, and the potatoes absorb even more goodness.

FAQs About Smoked Sausage Goulash

What’s the difference between goulash and stew?

Goulash typically includes paprika and tomatoes as key flavor elements, giving it a slightly tangy, smoky flavor. Stews, on the other hand, are usually thicker, more broth- or roux-based, and don’t rely heavily on paprika. Goulash is usually a bit brighter in color and spice.

Can I make this in a slow cooker?

Absolutely! Here’s how:
Brown the sausage and aromatics in a skillet first, then transfer everything (including broth, tomatoes, potatoes, and seasoning) to your slow cooker.

Cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.

It’s a great hands-off option for busy days.

Can I use raw sausage instead of smoked?

Yes, but you’ll need to fully cook it before proceeding with the rest of the recipe.

Sauté the sausage until browned and cooked through, then follow the recipe as usual.
Smoked sausage adds more depth, but raw works fine in a pinch.

What kind of potatoes work best in goulash?

Waxy potatoes like Yukon Gold or red potatoes hold up best and don’t turn mushy.
Russets can work too, but they tend to break down more and create a thicker texture.

How do I make this recipe dairy-free or gluten-free?

Dairy-Free: Just skip any cheese add-ins or toppings like sour cream.
Gluten-Free: Most smoked sausages are gluten-free, but always check the label to be sure.
The base recipe itself is naturally gluten-free if you’re not adding flour or pasta.

Final Tips + Why It Deserves a Spot in Your Rotation

This goulash is one of those magical recipes that checks every box: easy, hearty, budget-friendly, and endlessly adaptable. Whether you follow the classic version or add your own twist, it always turns out delicious.

It’s a lifesaver for weeknight dinners, a comfort on chilly weekends, and a winner for big-batch cooking.

Final tip: Always taste before serving—smoked sausage brands vary a lot in salt and spice. A pinch of sugar, paprika, or salt can help balance the flavor beautifully.