Kolbász is the Hungarian word for “sausage” and generally refers to a type consisting of: ground pork, salt, garlic, black pepper, and paprika. Kolbász may be served fresh or smoked; “spicy” or “mild.”
Typically, fresh pork shoulder is coarsely ground and salted. Garlic is mashed in water to produce a slurry and added to the meat along with ground black pepper and paprika. Regional variations may include additional seasonings such as caraway. 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 a live 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 “friss” – unsmoked. This style is typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes.
Wanna try some? :)
I know that they are delicious. Growing up in Wisconsin, I ate lots of sausages while I was growing up. There also is a terrific restaurant in Mpls that sells typical eastern European food and sausages. I taught some of the children in the family and enjoyed all the perks!! Your photo looks tasty!
Oh, yes, I’d love to try those sausages with cabbage and mashed taters! The word kolbász looks (but likely doesn’t sound) similar to the Polish “kielbasa.”
Yum, how can I resist order one or two!
cela donne envie, mais pas maintenant, j’en suis au petit dejeuner ;o) bon weekend à vous deux
that gives desire, but not now, I am with the breakfast; O) good weekend with you two
Yes, actually that’s what Hubby and I had for dinner tonight. Very tasty.
I prefer the smoked ones, I could smell them cooking ummmm! pork, as Homer Simpson would say.
I do like this blog, there is always something different to read and to look at.
Fix me a plate, heavy on the sauerkraut.
–steve buser
New Orleans Daily Photo
Zannie:
I agree with Fenix, the word looks like Kielbasa, which I enjoy. There are so many fine sausages found around the world. Just up the Danube, in Regensburg, Germany, their’s is called “Regensburger,” a little shorter but much thicker. I will be looking forward to trying the “Kolbasz” next Spring! Great photo, but it makes me hungry!
drooooooooooooling :)!
no thanks! The composition is interesting but I’m a veggie and all that fat they’re swimming in turns my stomach – sorry!
I’m sure my doctor would disapprove.
Oh. those sausages sure look so so so tempting!
May I have some?
Looks like the next few days, I got to find time to satisfy my craving!
Looks very tastey.