Hungarian sausages, also known as kolbasz in Hungary (supposedly originating from the Polish sausage kielbasa) is a heavily smoked sausage and is staple of many pantries around the world. This wonderful sausage is as beloved as it is well known.
But what happens when this sausage is presented in a snack or ‘cocktail’ form? Easy to eat culinary delights will follow! Hungarian sausage is generally seasoned (quite heavily) with paprika, thus giving it a slightly spicy characteristic. On top of this, Hungarian sausage is ready to eat and does not need to be cooked beforehand.
However, cooking sausages is an important part of many cultures around the world, and one will find that a slightly braised Hungarian sausage will be juicy and full of flavor, especially as the fat starts to render inside the sausage. This sausage works well in stews or simply by itself. As it is in cocktail form, it will be easy to eat and will work well as part of a meat board, or simply by itself with your favorite sauce to dip in.
The sausage comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Leftover cooked meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.