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The world famous, spicy Hungarian sausage. Can one say anything else that hasn’t already been said about this beautiful sausage. Originating from Hungary and known locally as kolbasz, this heavily smoked, spicy (thanks to copious amounts of paprika and black pepper), and juicy sausage is loved by many people around the world.
Not only can a Hungarian sausage serve as the protein of many dishes, it can also work well by itself, sliced, and served as part of a meat board. The flavor of this sausage also works well to augment many stews.
One such stew is kaldereta. Traditionally, chorizo is used, but for a continental European twist, try creating this stew with Hungarian sausage. The heavy smokiness and paprika will do well to supplement the chorizo, but also bring a lot of its own charm to the beautifully flavorful stew. A must try!
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.