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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.
Course Main Course
Cuisine Czech
Keyword goulash dishes, quick recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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


  • 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.


  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.