Hungarian sausages: Difference between revisions

Kolbász is the Hungarian word for sausage. The Cuisine of Hungary produces a vast number of types 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 serving as part of the dish Lecsó,^[1] 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 different 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,^[2] 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.

Sausages

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.^[3] 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).

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

References

^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400.page 100
^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400.page 24
^ "Gyulai Kolbász (Sausage)". Hungarian Horticulture. Retrieved 2008-09-08.

External links

Anti-Hungarian sentiment Crime Demographics Education Universities and colleges Family policy Health Healthcare Human trafficking Hungarians Hungarian diaspora Irredentism International rankings Languages LGBT Prostitution Public holidays Religion Women
Culture	Architecture Castles Palaces and mansions Art Cinema Cuisine Wine Beer Dishes Sausages Dance Fashion Festivals Folklore Inventions Hungarian language Literature Media Music Names Spa culture Sport Symbols Television Theatre World Heritage Sites

v t e Cuisines
Continental	African North West list Americas Caribbean North South list Asian Caucasian Central Levantine South list European Balkan Central Eastern list Oceanian Intercontinental Global Latin American Mediterranean Middle Eastern
National and regional	Afghan Albanian Algerian American Californian Floribbean Hawaiian Lowcountry (South Carolina) Midwestern US New English New Mexican Pacific Northwestern Puerto Rican Southern US Southwestern US Texan Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnian-Herzegovinian Botswana Brazilian British Anguillia Channel Islands English Gibraltarian Northern Irish Saint Helena Scottish Welsh Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Acadian Québécois Central African Republic Chadian Chilean Chinese Beijing Cantonese Hong Kong Macanese Shandong Sichuan Tibetan Xinjiang Colombian Congolese Corsican Croatian Cuban Cypriot Czech Danish Faroese Greenlandic Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Kapampangan Finnish French Occitan French Guianan Gabonese Gambian Georgian German Ghanaian Greek Cretan Epirotic Greek Macedonian Heptanesean Guatemalan Guinea-Bissauan Guinean Haitian Honduran Hungarian Icelandic Indian Andhra Arunachali Assamese Bengali Bihari Chhattisgarhi Goan Gujarati Haryanvi Kashmiri Jharkhandi Karnataka Kerala Maharashtrian Manipuri Meghalayan Mizo Naga Odia Punjabi Rajasthani Sikkimese Sindhi Tamil Telangana Tripuri Uttar Pradesh Uttarakhandi Indonesian Acehnese Balinese Banjar Batak Betawi Gorontalese Indo Javanese Madurese Makassar Minahasan Minangkabau Palembangese Sundanese Iranian Iraqi Irish Israeli Jewish Italian Abruzzese Apulian Ligurian Lombard Lucanian Neapolitan Piedmontese Roman Sardinian Sicilian Venetian Ivorian Jamaican Japanese Okinawan Jordanian Kazakh Kenyan Korean North Korean South Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourgish Macedonian Malagasy Malawian Malaysian Sabahan Sarawakian Maldivian Malian Maltese Marshallese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nicaraguan Niger Nigerian Niuean Norwegian Omani Pakistani Palestinian Panamanian Papua New Guinean Paraguayan Peruvian Polish Portuguese Qatari Romanian Russian Bashkir Chechen Circassian Cossack Komi Mordovian Sakha Tatar Udmurt Yamal Rwandan Saint Lucian Salvadoran Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychellois Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Balearic Basque Canarian Cantabrian Catalan Extremaduran Galician Manchegan Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Zanzibari Thai Togolese Tunisian Turkish Turkmen Tuvaluan Trinidadian and Tobagonian Ugandan Ukrainian Uruguayan Uzbek Vanuatuan Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean
Ethnic	African American Ainu Arab Arab-Indonesian Aromanian Assyrian Balochi Berber Buryat Cajun Chinese American Australian British Cambodian Canadian Filipino Indian Indonesian Malaysian Pakistani Peruvian Crimean Tatar Gagauz Greek-American Hazaragi Indian English Indonesian Malaysian North Indian South Indian Indigenous American Indigenous Australian Inuit Italian American Jewish American Ashkenazi Bukharan Ethiopian Mizrahi Moroccan Sephardic Syrian Kurdish Livonian Louisiana Creole Malay Ossetian Parsi Pashtun Pennsylvania Dutch Peranakan Pontic Greek Romani Sámi Tejano Transylvanian Saxon Yup'ik
Religious	Buddhist Christian Goan Catholic Mangalorean Catholic Mennonite Hindu Islamic Chinese Ital Jain Kashrut Kosher food Ritual slaughter Sikh
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Antebellum America Aztec Byzantine Early modern European Historical Argentine Historical Chinese Historical Indian subcontinent Historical Japanese Historical North Indian and Pakistani History of agriculture History of alcoholic drinks History of bread History of seafood History of vegetarianism Hittite Inca Mayan Muisca Mughal Medieval Ottoman Peasant Pre-contact Hawaiian Korean royal court Scottish royal household Soviet Thirteen Colonies
Styles	Classique Fast food Fusion New American Eurasian Haute Molecular gastronomy Note by Note Nouvelle Vegetarian
Lists	List of cuisines List of historical cuisines Lists of foods Prepared
Related	Cookbook Cooking Culinary arts Drink Food history sociology Diet Fat Meal Meal preparation
Food portal Drink portal Category Commons Cookbook WikiProject Outline

@@ Line 1: / Line 1: @@
 [[Image:Gyulai kolbasz.jpg‎|right|thumb|270px|Hungarian “Gyulai” kolbász]]
-'''Kolbász''' is the Hungarian word for [[sausage]]. The [[Cuisine of Hungary]] produces a vast number of types 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]],<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 100</ref> a vegetable stew with peppers and tomatoes.  [[Hungary|Hungarian]] boiled sausages are (called even "Hurka") Liver Sausage ("Májas") and [[Blood Sausage]] ("Véres").
+'''Kolbász''' is the Hungarian word for [[sausage]]. The [[Cuisine of Hungary]] produces a vast number of types 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 serving as part of the dish [[Lecsó]],<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 100</ref> a vegetable stew with peppers and tomatoes.  [[Hungary|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.

Revision as of 19:17, 2 July 2009

Sausages

References

External links