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Sausage and Mushroom Langos Recipe

Look folks: we’re on a roll! Two months in a row with a new recipe. It feels good to be back in the sandwich game and we’re excited to bring you a Hungarian sandwich this month: a sausage and mushroom langos recipe. We spent about a month between April and May in Budapest and in the course of our wanderings, came across the langos (pronounced lang-osh). It’s a brilliant street food item that’s popular and widespread in Budapest. We even found a potato chip flavor named after it so you know it must be good! Seriously, though: we think you’ll love this one, so let’s get to it.

Sausage and Mushroom Langos Recipe

Background / History

Of course, looking at the photo it’s obvious that this is one of those “only technically a sandwich” things. It’s really an open-faced deep-fried flatbread…sandwich. See? Perfectly natural. Perhaps you’d rather think of it as a deep-fried pizza? Fantastic! It’s delicious and quite filling, that’s for sure. This Hungarian staple has been a part of the cuisine since back in the days of the Ottoman Empire. It’s a descendant of focaccia bread, which may sound odd, but it’s easy to see when you realize that the original langos were baked in a bread oven. Now that people don’t use bread ovens much, but often use fryers, Hungarian langos are nearly always deep-fried. They can be served as either a sweet or savory dish. We figure the sweet version would be a lot like the beignets we have in south Louisiana. Today you’ll see langos all over Hungary, especially in Budapest. There are restaurants and stands dedicated to this delightful dish, and you’ll also find it sold at carnivals and fairs.

Sausage and Mushroom Langos Recipe


The flatbread itself is a simple yeast dough. It’s a bit more dense than bread dough, but it’s still manages to have a light quality to it. Some recipes we reviewed in preparation for creating this recipe (all listed at the end of our recipe below) used eggs and/or milk, but we omitted both to attain a lighter, more airier flatbread texture. Perhaps if we’d been making a sweet version of langos we would have used eggs or milk, but in this case we kept the bread simple so it could serve as the background, allowing the toppings to take center stage.

Sausage and Mushroom Langos Recipe

Traditionally, savory langos are served simply, topped with garlic, sour cream, and cheese. We made one of these traditional versions, pictured below. It’s a great snack food item!

Sausage and Mushroom Langos Recipe

However, we decided that we wanted to make a real meal out of our langos, and it’s not unheard of to make a fancier version of langos, so we decided to borrow some of the flavors of Hungarian cuisine and make this version. We topped our langos bread with a sautéed mixture of sausage, mushrooms, paprika, salt, black pepper, and minced fresh garlic. We paired all of that with the traditional sour cream base and topped it all with shredded Emmentaler cheese. Now this really does look like a pizza, except the crust has been deep-fried. Are you drooling yet?

Sausage and Mushroom Langos Recipe


Looking at the recipe below it may seem long and involved, but it’s really not. It just takes a bit of space to explain it right. Making this is no more difficult than making pizza or calzones from scratch. Probably easier since you don’t have to make a red sauce!

Let’s tackle the toppings first because they’re the simplest part. As we said before, the toppings are combined in a sauté of sausage, mushrooms, garlic, and seasonings. When we cooked our version, the sausage we used threw some water so we had to cook this down a bit. You want your toppings to be a thick mixture. If you find yourself with a watery mixture, then keep cooking it until it’s dried up a bit, like what you see below.

Sausage and Mushroom Langos Recipe

Now let’s move on to the flatbread. Do not be intimidated because this is a yeast bread. Yeast is actually very easy to work with, as long as it’s fresh. If you’ve made bread dough or pizza dough before, this will be just as easy as that. Of course, we’ve included detailed instructions below on how to create the dough. After proofing (letting the dough rise), you’ll cut the dough into the langos pieces and allow for a shorter second proof. It really is almost exactly like making rolls or bread. Except you deep fry them at the end! So make sure your langos aren’t too big to fry.

Speaking of which, be very careful deep-frying these. We ended up docking our langos dough (using fork tines to puncture tiny holes in the dough–you may have done this making pizza) before frying to ensure that they didn’t puff up or explode. The frying process is easy and short. This dough fries up really well and again, looks like beignets before you add the toppings.

Sausage and Mushroom Langos Recipe

Finally, let’s put it all together! Langos tastes best when the dough is hot from the fry oil. They’re still totally edible once they’re at room temperature but hot is best. Smear sour cream on your hot langos bread then add some of the sausage and mushroom mixture. Top all of that with shredded Emmentaler cheese and then you’re done! These hearty delights go a long way toward filling you up well–truly, they’re a real meal in and of themselves.

Sausage and Mushroom Langos Recipe

Cultural Importance

As with so many of the sandwiches we’ve featured here, langos is a food of the people. It originated back in a time when people baked their own breads and were creative about using the scrap dough, cooked in an empty part of the oven. That’s how langos were born: from the need to make something out of everything. And as times changed, so did the langos. Now they’re deep-fried and most usually sold as street food or in small, greasy, compelling-looking take out places. But it remains relevant because it’s something people like and enjoy, an adaptation that became a part of their identity. It’s a part of their culture, heritage, and history.

Sausage and Mushroom Langos Recipe

Yield: 8 pieces

Mushroom + Sausage Langos Recipe


Langos Dough:

  • 1-0.25 ounce packet active dry yeast
  • 1/2 teaspoon sugar
  • 1 1/4 cup warm (but not hot) water
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt

Cooked Toppings:

  • 2 tablespoons neutral oil
  • 2 cups chopped smoked sausage
  • 1 pint thinly sliced mushrooms
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

For Frying:

  • 1 cup vegetable oil
  • Fine salt for sprinkling

Finishing Toppings:

  • 8 tablespoons sour cream
  • 2 cups shredded Emmentaler cheese (sub Swiss, if needed)


Preparing the Langos Dough:

  1. Add the yeast and sugar to the water and stir well. Allow to sit for about five minutes, until yeast is bubbly.
  2. In the meantime, add the flour and salt to a large mixing bowl and whisk to combine.
  3. Stir in the yeast-water mixture and work the dough until it is soft and smooth.
  4. Roll into a ball, cover, and allow the dough to rise for about 45 minutes (it should nearly double in size)
  5. Place the ball on a floured surface, flatten into a square, and cut into eight pieces.
  6. Roll these pieces of dough out to about 1/4" thickness and allow to rest for 15 minutes. Use more flour if needed for rolling but use it sparingly so as to not dry out the langos pieces.

Preparing the Cooked Toppings:

  1. While the dough is resting, prepare the toppings.
  2. In a medium-sized skillet, heat 2 tablespoons neutral oil then add the sausage, mushrooms, garlic, salt, pepper, and paprika; stir well to combine.
  3. Continue to cook, stirring often to ensure even cooking, until the water is cooked off and sauce thickens, looking mostly dry, for about 15 minutes.
  4. Cover and set aside until ready to top the langos.

Frying the Langos:

  1. Heat the oil to 350 ºF, and cook the dough rounds, one at a time.
  2. Fry for about a minute on each side or until puffed and browned.
  3. Remove from the oil, set to drain on a plate lined with paper towels, and sprinkle tops with salt.
  4. Remember: be sure to serve these hot!

Topping and Serving the Langos:

  1. Smear about a tablespoon of sour cream on the hot bread.
  2. Top with about an eighth of the mushroom-sausage-ham mixture
  3. Finish with grated cheese.
  4. Devour immediately.

Recipe Informed By:


Prep:50 min

Cook:25 min

Total:1 hour 15 min

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