Street Food
Sult Kolbasz (Grilled Sausage)
The Quirky Foodster Team
Ingredients
- 4 Hungarian smoked sausages (kolbasz), such as gyulai or csabai
- 4 slices crusty white bread
- Mustard, to serve
- Pickled peppers or gherkins, to serve
- Sliced onion, to serve (optional)
Method
- Preheat the grill to medium-high heat.
- Prick the sausages lightly to prevent bursting.
- Grill the sausages, turning occasionally, for 10-12 minutes until charred outside and cooked through.
- Rest briefly, then serve each sausage on a slice of bread.
- Top with mustard, pickles and sliced onion as desired.
Introduction: Smoky paprika-spiced Hungarian sausages grilled over open coals and served in a slice of crusty bread with mustard and pickles, sult kolbasz is a fixture of Hungarian fairs, festivals and outdoor gatherings.
Cultural Background: Smoky paprika-spiced Hungarian sausages grilled over open coals and served in a slice of crusty bread with mustard and pickles, sult kolbasz is a fixture of Hungarian fairs, festivals and outdoor gatherings.
Tips: Grill over moderate heat rather than very high flame so the casing doesn't split before the inside is cooked.
Variations: Csabai sausage brings more heat than gyulai; choose based on preferred spice level.
Storage: Refrigerate cooked sausages up to 3 days.
Reheating: Reheat on a grill or in a skillet until warmed through.
Nutrition: Approx. 420 kcal, 20 g protein, 30 g fat, 14 g carbohydrate per serving.
FAQs:
Q: What sausage is traditional?
A: Gyulai and csabai kolbasz are the most iconic Hungarian grilling sausages.
Q: Is it always served with bread?
A: Yes, a thick slice of crusty bread is the traditional accompaniment at fairs and festivals.
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