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, 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), "Rakott Krumpli" (potato casserole), bean soups like Jókai bableves, 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 flavours to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked.
The dry sausages are cold smoked and hung to cure before use.
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