Hungarian sausages

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Hungarian sausages are

These sausages may be eaten like a cold cut or used in a main course. Hungarian cuisine uses these different types of sausages in many ways such as in stews, soups, potato stews like "paprikás krumpli" (paprika-based stew with spicy sausage and potatoes), bean soups like Jókai bableves,^[1] some goulash soup variations, pastry dishes, or even in salads.

The smoked sausages may contain bacon, ground pork, beef, boar or lamb,

Kolbász is a traditional Hungarian smoked sausage seasoned with paprika. The best known and most popular versions are:

• Gyulai sausage is named after the Hungarian town of
  PGI protection.^[3] 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.^[4] 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
  Protected Geographical Status (PGI) protection.^[5]
  It is similar to Gyulai, but somewhat spicier. There are several variations in size and type, but it is a spicy sausage with a lot of 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 more mildly smoked, with a strong paprika flavour and used for cooking.
• Lecsókolbász, a spicy cooked smoked sausage made specifically for serving as part of the dish lecsó,^[6] 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, pepper and salt are added.

Other cooked sausages

• Virsli, a hot dog–like long and thin sausage, consumed boiled with bread and mustard.
• Párizsi (Parizer or Paris sausage), is a much larger, thicker version of virsli. It is very similar to the Bologna.

Uncooked sausages

Szalámi

Hungary's most famous salami is téliszalámi (winter salami).

See also

• List of dried foods
• List of smoked foods

References