Sausage Paprikash

Submitted by Christy Roth

Sausage Paprikash

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Serving: 6
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes


  • 12 raw sausages
  • 1 tin tomato soup
  • 1 packet French onion soup
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon crushed salt flakes
  • 1 teaspoon intense roasted garlic puree (1.5-2 teaspoons crushed garlic)


  • Put all ingredients in slow cooker and mix thoroughly.
  • Cook on high for 1.5 hours then remove sausages and slice into bite sized pieces.
  • Return sliced sausages to slow cooker, mix, and cook for a further 30 minutes on high.

6 thoughts on “Sausage Paprikash”

  1. Lovely flavour. The family enjoyed this dish. 9/10. Was a little salty so reduced the salt. Thanks for a great recipe.

  2. I added 100g cream cheese to see if it would go well being a creamier sauce and about 1/4 cup of water and the verdict was
    “One of the best dishes you’ve cooked”
    A really lovely dish 🙂

  3. I cooked 4 sausages in a medium sized slow cooker, halved the sauce quantity and added a small amount of water for the last 30 minutes as the sauce was quite thick at that stage. Very tasty.

  4. I boiled my sausages and diced them beforehand. I actually made it up as a dump bag a few weeks ago and cooked it tonight. Was a big hit with everyone only down fall was there wasn’t more to go round. Will double recipe next time. Served on rice.

  5. I have never found smoked paprika in the shops here. I know it is available somewhere, just not where I can see it. sigh. (New Brunswick, Canada)

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