Kolbász Kolbász is a traditional Hungarian smoked sausage seasoned with paprika, garlic, and other spices. The best known and most popular versions are: •
Gyulai sausage is named after the Hungarian town of
Gyula, and has
PGI protection. It is slow cooked while being beech wood smoked. It is made from pork, '
szalonna' (Hungarian bacon fat), garlic, pepper, caraway, and a Hungarian red
paprika. At the World Exhibition of Food in Brussels 1935, the Gyulai kolbász was awarded a gold diploma. The sausage may be cut into thin slices and eaten alone or with bread. They are also added to many Hungarian dishes including
lecsó and potato/egg casserole (rakott krumpli). •
Csabai sausage is made in the town
Békéscsaba, and also has
Protected Geographical Status (PGI) protection. is very similar to the Gyulai type. It is made in mild and hot versions, both characterized by beech wood smoking and a strong paprika flavor. It is spicier and heavier on paprika. •
Csemege kolbász is an mildly spiced cooked smoked sausage •
Cserkész kolbász is a cooked smoked sausage made from beef and pork. •
Debreceni kolbász is usually unsmoked or lightly smoked. It contains pork, beef, salt, garlic, pepper, and a generous amount of paprika that produces a pungent orange red color. •
Lecsókolbász, a spicy cooked smoked sausage made specifically for serving as part of the dish
lecsó, a vegetable stew with peppers and tomatoes.
Hurka Hurka () are boiled sausages that come in two main types "májas" (liver sausage), and "véres" (
blood sausage). The main ingredient is liver and rice, or blood and rice. Spices include pepper, salt, and marjoram. Hurka is usually fried before eating.
Other cooked sausages •
Virsli is a long, thin hot dog like sausage made from beef and pork. It is usually eaten boiled and served with bread and mustard. •
Párizsi (also called parizer or Paris sausage) is a soft, pale, finely ground sausage similar to Bologna. It is widely used as a cold cut. ==Uncooked sausages==