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    Home » Recipes » Main Courses

    Sausage Goulash – Czech Buřtguláš

    Published: Apr 24, 2021 · Modified: Jan 10, 2023 by Petra Kupská

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    Spicy and extra delicious! Such is a recipe for buřtguláš, Czech sausage goulash. It is on the table in just 30 minutes, and it tastes great with fresh bread.

    czech sausage goulash
    Table of Contents hide
    ➜ What is burtgulas
    ➜ Czech spekacek
    ➜ Ingredients
    ➜ Instructions with Photos
    ➜ Serving
    ➜ Useful tips
    Sausage Goulash – Czech Buřtguláš

    ➜ What is burtgulas

    Buřtguláš is a type of classic Czech goulash made with potatoes and sausages. It contains spices typical for Czech cuisine: caraway seeds and sweet ground paprika. Buřtguláš is also known as potato goulash (bramborový guláš).

    Making buřtguláš doesn't take much time, plus you won't use too many dishes while cooking. It falls into the category of one-pot recipes.

    TIP: Here you’ll find a recipe for traditional Czech goulash made from beef.

    ➜ Czech spekacek

    Let me introduce to you a typical Czech soft sausage: špekáček! 

    Czech špekáček

    It is the špekáček that is usually used as the main ingredient while making buřtguláš. Špekáček is a type of sausage prepared from a finely cut mixture of pork and beef with an insert of smoked speck (špek), which gave the product its name.

    It's obvious it won't be easy to get a classic špekáček outside the Czech Republic. I asked the community of Czechs living in the USA, and they were very nice with their tips on how to replace the Czech špekáček. Try one of these: polish kielbasa or sausage, skinless Frankfurt’s or Wiener’s, German bockwurst. Hope this helps a bit.

    Now, let's go to the kitchen!

    ➜ Ingredients

    czech sausage goulash ingredients
    • Sausages; Czechs use a sausage called “špekáček” to make buřtguláš
    • Potatoes; any all-purpose potatoes will work well
    • Onions
    • Cloves of garlic; garlic lovers can add more garlic than recommended!
    • Pork lard; or vegetable oil
    • Beef or chicken broth
    • Sweet ground paprika
    • Caraway seed; crushed (do not use cumin). Learn, how to grind spices by hand.
    • All-purpose flour; to thicken the goulash
    • Salt and ground pepper; for the final taste

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with Photos

    STEP 1: Before you start cooking, prepare the ingredients for the sausage goulash:

    1. Peel potatoes and cut them into 1-inch (2,5 cm) cubes.
    2. If necessary, peel the sausages then cut them into 1,5 cm (2,5 cm) cubes, about the same size as diced potatoes.
    3. Roughly chop the onion.
    4. Peel and crush or press garlic cloves.

    STEP 2: Heat the lard in a pot over higher heat, add the onions and fry them, frequently stirring, until slightly golden. 

    making czech sausage goulash

    STEP 3: Add the crushed caraway seeds and sausages. Sauté for 2 minutes. 

    making burtgulas

    STEP 4: Sprinkle with flour and fry for 1 minute while stirring.

    making czech sausage goulash

    STEP 5: Add cubed potatoes, garlic, sweet paprika, and sauté for 1 minute.

    making burtgulas

    STEP 6: Pour in the broth so that the potatoes and sausages are just submerged, but not more. Otherwise, the goulash will be thin and will resemble a soup.

    making burtgulas

    STEP 7: Stir well, bring to a boil. 

    STEP 8: Reduce heat to a minimum, cover with a lid, and cook, occasionally stirring, for 20 minutes or until potatoes soften.

    STEP 9: Season with salt and pepper to taste as the final step.

    ➜ Serving

    Serve this sausage goulash with fresh bread. Czechs love their rye bread, and one slice is never enough!

    Sprinkle the goulash with chopped green parsley while served.

    Czech sausage goulash with bread

    ➜ Useful tips

    • As it is with goulashes, this dish tastes better the next day, when its flavors develop even more. 
    • If you add more potatoes to the buřtgláš, you don't need any other side dish, and you can eat it on its own.
    • The buřtguláš includes crushed caraway seeds. According to some recipes, you should also add dried marjoram- feel free to try.

    More Czech recipes:

    • Szegediner goulash
    • Vepro knedlo zelo – iconic Czech pork roast with braised sauerkraut
    • Svickova – creamy sauce made from root vegetables
    • Pickled sausages – Utopenci

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Czech burtgulas sausage goulash recipe

    Sausage Goulash – Czech Buřtguláš

    Spicy and extra delicious! Such is a recipe for buřtguláš, Czech sausage goulash. It is on the table in just 30 minutes and tastes great with fresh bread.
    5 from 2 votes
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: Czech
    Keyword: goulash dishes, quick recipes

    Ingredients

    • 1 lb (450 g) sausages
    • 1 lb (450 g) potatoes about 4-5 pieces
    • 3 onions
    • 2 cloves of garlic
    • 2 Tbsp pork lard or vegetable oil
    • 2 and ½ - 3 cups (600-700 ml) beef or chicken broth
    • 1 Tbsp sweet ground paprika
    • 1 tsp crushed caraway seeds
    • ¼ cup (33 g) all-purpose flour
    • salt
    • ground pepper

    Instructions

    • Peel potatoes and cut them into 1-inch (2,5 cm) cubes.
    • If necessary, peel the sausages, then cut them into 1,5 cm (2,5 cm) cubes, about the same size as diced potatoes.
    • Roughly chop the onion. Peel and crush or press garlic cloves.
    • Heat the lard in a pot over higher heat, add the onions and fry them, frequently stirring, until slightly golden.
    • Add the crushed caraway seeds and sausages. Sauté for 2 minutes.
    • Sprinkle with flour and fry for 1 minute while stirring.
    • Add cubed potatoes, garlic, sweet paprika, and sauté for 1 minute.
    • Pour in the broth so that the potatoes and sausages are just submerged, but not more. Otherwise, the goulash will be thin and will resemble a soup.
    • Stir well, bring to a boil.
    • Reduce heat to a minimum, cover with a lid, and cook, occasionally stirring, for 20 minutes or until potatoes soften.
    • Season with salt and pepper to taste as the final step.

    Notes

    1. Makes 4 yields.
    2. Serve this sausage goulash warm, with fresh bread. Sprinkle with chopped green parsley while served.
    3. As it is with goulashes, this dish tastes better the next day, when its flavors develop even more.
    4. If you add more potatoes to the buřtgláš, you don't need any other side dish, and you can eat it on its own, as is.
    5. The buřtguláš includes crushed caraway seeds. According to some recipes, dried marjoram is also added - feel free to try.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Reader Interactions

    Comments

    1. Gwen

      January 19, 2022 at 9:45 pm

      5 stars
      Came across this recipe when trying to find a dish I had many years ago at an Austrian friends mothers home.
      It’s so simple and easy to prepare and wonderful depth of flavor.
      I special ordered Hungarian sweet paprika and chopped caraway seeds with my chefs knife.
      Love it.

      Reply
      • Petra Kupská

        January 20, 2022 at 2:50 pm

        This sausage goulash is very popular in our house, too 🙂 Thank you for your nice words and a special tip on how to chop caraway seeds. In the Czech Republic, you can usually buy crushed caraway seeds. I know that in the USA you can only buy the whole caraway, so your advice is very useful!

        Reply
    2. Paul

      July 12, 2022 at 10:50 pm

      5 stars
      My Dad came to Australia in 1950, when we were growing up in the 60s he used to cook a lot of Czech dishes. Our favourite was this Potato Goulash, however he used Polish sausage. This recipe wonderful.
      I have made the very nice Czech apple slice. Next on my list are Buchty and Bramboraky (potato cakes) that we had most Sundays.
      Thank you for this lovely site where I can get all of the recipes I remember. I'll probably end up going through all the recipes eventually.

      Reply
      • Petra Kupská

        July 15, 2022 at 6:31 am

        Ahoj Paul,
        Thank you very much for your comment with fond memories of your dad.
        Sausage goulash is also very popular with us, not only does it taste good, but it is also easy to prepare and quickly ready. When you make Czech potato pancakes, don't forget to add plenty of garlic and dried marjoram as described in the recipe. These are the spices that make bramboráky pancakes a true Czech dish!
        Greetings to Australia (my mom lived in Melbourne for 6 years and I visited her once, it is a wonderful city, so nice memories for me! 🙂
        Petra

        Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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