origin: Traditional (National&Religious)
This casserole is a traditional Hungarian dish used to eat mainly for dinner. Place the potatoes in a large pot, and add enough cold, lightly salted water to cover. Bring to a boil over high heat and cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds. At the same time place the eggs in a large pot, and add enough cold water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds. Meantime slice the sausage to same thin as potato and eggs. Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of the potatoes in the dish, sligthly grease with sour cream and salt it, then a layer of sausage, and then a layer of the eggs. Repeat with the remaining potatoes, sausage and eggs, and season to taste with salt. Spread with remaining sour cream on top of the casserole. Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with fresh bread and pickles.