Beef smoked sausage, or your preferred type of sausage: I love classic beef smoked sausage here, but you can substitute pork, turkey or chicken sausage if you’d like. A smoked sausage is best for this recipe, as it adds rich flavor and pairs well with the paprika.
Waxy, red potatoes for creamy texture: Waxy potatoes are the best for this recipe, as they aren’t quite as dry and starchy as russets, which can suck up the sauce a bit too much. I use red potatoes here, and peel them, then slice into roughly ½ inch thick circles, but you can use yellow potatoes with success as well.
Prepare the red potato goulash ahead for more flavor: As is the case with just about every stew, soup or goulash, you can prepare this recipe ahead and allow it to sit for a couple of days before tucking into to it, for deeper, richer flavor. The ingredients have the chance to meld together a bit for a day or two, which makes this dish taste even more delicious!
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