Everything about Kolb Sz totally explained
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; "hot" (for varying degree) 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 (fresh) - unsmoked. This style is typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes.
Else it's cold smoked and hung to dry and cure before use. The best known and most popular version of this type is:
"Csabai" - sausage is made by people living in Békéscsaba, and in the surrounding villages, where it's smoked using beech sawdust or sweet corn cobs. After drying and the smoking processes, its surface becomes dry to the touch. To make 100kg of the finished sausage 130-140kg of pork and lard are required; 10-15 percent of beef also can be added. About 1200-1800g of sweet paprika and spicy paprika, garlic, curing salt (a special mix of salts: sodium chloride and potassium nitrate), ground black pepper, roughly ground caraway, and a very small amount of sugar make up the spices.
"Gyulai" - sausage is less known but just as tasty. It is named after the Hungarian town of
Gyula. This is a medium-degree spicy sausage which is traditionally made from pork, 'szalonna' (Hungarian bacon fat) and beef. These may be cut into thin slices and eaten alone or with a crusty rye bread. They are also added to many Hungarian dishes including Lecso and Potato/Egg Casserole (Rakott Krumpli).
"Debreceni Sausage" is more mildly smoked and intended for cooking.
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