Kolbász

Kolbász is the Hungarian word for sausage. The Cuisine of Hungary produce a vast amount of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász (or Debrecener) and Lecsókolbász, a spicy sausage made specifically for cooking the dish Lecsó [cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400page 100] , a vegetable stew with peppers and tomatoes. Hungarian boiled sausages are (called even "Hurka") Liver Sausage ("Májas") and Blood Sausage ("Véres"). The main ingredient is liver and rice, or blood and rice. Spices, pepper, salt are added.Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavours, "hot" or "mild".These sausages may be eaten like a cold cut or used in the main courses. The Hungarian Cuisine uses the diferent types of sausages in many ways, in vegetable stews, soups, potato stews like "Paprikás krumpli" (paprika-based stew with spicy sausage and potatoes), bean soups like Jókai bableves [cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400page 24] , in meat stews, in some goulash soup variations, pastry dishes and even salads. The smoked sausages may contain bacon, ground pork, beef, boar or lamb, paprika, salt, garlic, black pepper, allspice, white pepper, caraway, nutmeg, zest, marjoram, cayenne pepper, sugar, white wine or cognac. The meat is coarsely ground and salted. If garlic is added, it is mashed in water to produce a slurry and added to the meat along with spices. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place outside on the fall day when a pig was slaughtered. The sausage is then hung overnight to allow the flavors to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. Fresh sausages may have additional ingredients like liver, mushroom, bread, rice, lemon juice, eggs, cream or milk. The unsmoked sausages are typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes.

The dry sausages are cold smoked and hung to cure before use.

ausages

The best known and most popular version are:

"Csabai" - sausage. The Csabai kolbász is made in the town Békéscsaba. There are several variations in size and type, but it is a spicy sausage with a lot of paprika.

"Gyulai" - sausage is a different sausage, using different spices, but just as tasty. It is named after the Hungarian town of Gyula. At the World Exhibition of Food in Brussel 1935, the Gyulai Kolbász was awarded a gold diploma. [cite web |url=http://www.kertnet.hu/HungarianHorticulture/gb/51fr.htm |title=Gyulai Kolbász (Sausage) |accessdate=2008-09-08 |work=Hungarian Horticulture] The sausage may be cut into thin slices and eaten alone or with bread. They are also added to many Hungarian dishes including Lecso and Potato/Egg Casserole (Rakott Krumpli).

"Debreceni Sausage" is usually unsmoked or more mildly smoked, with a strong paprika flavour and used for cooking.

References

* [http://hungarystartshere.com/gen?genid=48783 Csabai Kolbász]
* [http://www.kertnet.hu/HungarianHorticulture/gb/51fr.htm Gyulai kolbász]

External links

* [http://www.bigoven.com/102943-June-Meyers-Authentic-Hungarian-Sausage-(Kolbasz)-recipe.html Hungarian sausage, (Kolbász)]
* [http://www.astray.com/recipes/?show=Hungarian%20sausage%20or%20kolbasz Hungarian sausage]
* [http://www.kolbasz.com/ Kolbász]
* [http://lpoli.50webs.com/AlphabeticalList.htm A compilation of sausage recipes that you can make at home.]