Debreceni baked mustard potatoes | A juicy Hungarian classic

Preheat the oven to 190 °C (conventional top and bottom heat). Wash the potatoes thoroughly, peel them, and cut them into approx. 0.5 cm thick slices. Parboil in lightly salted water for 8–10 minutes until half-tender but not falling apart, then drain.

Peel the onion and cut it into thin half-moons. Slice the Debreceni sausages into approx. half-centimetre rounds. In a pan, sauté the sausage slices and the onion in 1 tablespoon of lard for 3–4 minutes until the sausage renders its flavorful fat and the onion softens slightly.

In a bowl, mix together the sour cream, mustard, minced garlic, sweet paprika, ground caraway, and salt and freshly ground black pepper to taste.