Quickie sausage goulash

Quickie sausage goulash

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(24 ratings)

Ready in 40 - 50 minutes


Serves 4
Rustle up a quick low-fat sausage meal - a perfect midweek family-filler

Nutrition and extra info

Nutrition: per serving

  • kcal417
  • fat19g
  • saturates5g
  • carbs42g
  • sugars1g
  • fibre5g
  • protein21g
  • salt4.34g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 454g packet low-fat sausages, cut into big chunks
  • 2 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can chopped tomato
  • 1 tbsp tomato purée
  • 1 tbsp bouillon powder (powdered stock)
  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • good pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 medium floury potatoes, cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 big handfuls shredded spring greens
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…


  1. Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.

  2. Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.

  3. Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.

  4. Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.

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Comments, questions and tips

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thecherub's picture
27th Feb, 2017
This was ok but it needs a few changes. Firstly it should be cooked for longer. I added spinach instead of the greens and added some smoked paprika too. Used new potatoes as that's just what we had around. Don't think i will rush to make this one again, not that there was anything wrong with it just a bit boring.
6th Jan, 2016
made this for dinner with chicken sausage rather than pork, and it was delicious. Might try a vegetarian version next
11th Feb, 2012
This is a really good recipe. I used proper sausages, spinach instead of spring greens, and added mushrooms. Tasted great, I will be doing this one again.
30th Nov, 2011
made this for tea tonight it was really nice used smoked sausage and proper stock also smoked paprika. went down well will make again.
18th Aug, 2011
My husband made this- he misread it and added a tablespoon of sugar, then used capsicum for the greens. It's become our new favourite- simple and mild enough for everyone. The flavour comes out beautifully if you leave it on for longer.
3rd Feb, 2011
I love this recipe, but i have improved upon it somewhat: Use half the amount of added water. Use smoked paprika rather than normal. Use full-fat beef sausages. Use new potato's. delicious!
3rd Dec, 2010
Luuuvely! I used 500ml of stock instead of the water and powder. I also added 2 cloves of garlic, 70g chorizo and a bit of chilli. lush.
11th Aug, 2010
I m a proper hungarian, I love this site, but I never heard of this recipe! I have travelled all around hungary because I have a big family, but no one has heard of sausage goulash...sorry!
5th Dec, 2017
It doesn't say it's Hungarian just an adaptation
6th May, 2010
We all really enjoyed it, although as previous comments have said, there was a bit too much liquid. I ended up cooking the potatoes for an extra 5 minutes uncovered before adding the sausage and then cooking that for an extra 10 minutes on top of that stated. Used normal fat sausages and left out the cabbage as none of us are fans. Found it had loads of flavour, but perhaps that was down to the hot paprika rather than normal and the type of stock I used. Will be doing it again. So very simple. Will not put in as much water next time, though!!


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