Hungarian sausage

This recipe for Slovenian carniolian sausage (kranjska klobasa) is traditionally smoked but it can be left unsmoked and cooked.

This recipe for homemade Hungarian sausage or hazi kolbasz is made with pork shoulder, garlic, salt, pepper, and paprika then baked not boiled.

I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.

Exploring Hungarian food on a Budapest food tour. Finding the best Budapest restaurants, markets, and cafes.

You could buy casings and stuff sausages if you want (then maybe freeze them?), but this way works really well for me, and I love how they taste.

This recipe makes a delicious traditional Portuguese linguica.

Hungarian sausage recipes

The Hungarian cuisine produces a vast number of types of sausages, each region has their own recipes and tastes, the knowhow of sausage making is passed on to sons from their fathers.

Spicy Hungarian sausage. Recipe Supplied by Butcher at Home client Jan Ooms.

The majority of the Hungarians agrees that sausages that don’t contain paprika can’t be called sausages (kolbász), they are just salami. So, let me share with you how we make it here on the Great Hungarian Plain.

The Hungarian cuisine produces a vast number of types of sausages, each region has their own recipes and tastes, the knowhow of sausage making is passed on to sons from their fathers.

Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut. – Ernest Hemingway Have lots of napkins on hand. I have three recipes that receive significant hits on this blog every single day: Dijon Mustard Maritime Brown Bread Donair Meat My original recipe for donair meat is one from food.com. It links to “Dash Rip Rock’s” Halifax Donair meat. It’s pretty good and darned close to what one gets on drunken escapades in Halifax. They say you haven’t partied in…

Hungarian cuisine has been influenced by the French, Germans, Italians, Turks, Slavs, and Asians, resulting in a rich blend of sweet and savory dishes.

Hurka is a kind of sausage filled in pig's small intestines. Májas hurka is a mixture of liver, bacon, some fatty meat and rice.

Házi Májas Hurka - Homemade Hungarian (Liver and Rice Pudding) Sausage; Recipe…