Shredded sausage. From Heves County, a record from 1840 shows that the “peasant sausages, which are in pieces with meat is filled, and they stick it in with their fingers”, cut into large pieces and eaten with bread.
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What is sausage
Sausage, veal sausage or stray made from minced or minced meat and bacon, stuffed in cleaned pig intestines or artificial casings, seasoned with salt, usually paprika and other a meat product made with spices.
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If the standard Hungarian stuffing, the typical ingredient in the meat mass of a paprika sausage stuffed in animal or artificial casings is pork, cleaned of its tendons, with an equal amount of with bacon finely chopped or minced. It is seasoned with salt, pepper, paprika and garlic according to different recipes, which vary from region to region. Traditional Hungarian sausages have been around since the 18th century more widespread in the Great Plain is one of the most important the use of the current ingredient, paprika powder. It replaced pepper as a cheap spice. Sausages are preserved by salting, drying in cool air and smoking.
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Sausage in our food
The ancient Romans knew many types of sausages. The Germanic peoples also took over the art of sausage making from the Romans and perfected it throughout the Middle Ages. This dry meat product, preserved by smoking, was also known in the Middle Ages in the Low Countries. During the Turkish occupation, the Hungarian cuisine was very varied. There were two influences, western Franco-Austrian cuisine and eastern Turkish gastronomy.
Sausage making, which involves smoking and preserving the sausage, has long been a part of European cuisine. In our country, it is a popular dish, which can also be linked to folk traditions in the culture.
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„where the pig-feeder appears, the people gather, and there they revel to the accompaniment of fine brandies”
The word sausage
The word kolbász, as a result of hundreds of years of Hungarian-Slavic language contact, may have originated from the Slavic word klobása, with the omission of the final “a”. The Hungarian kolbász the present day realisation of thehas been shaped by the local food culture and tradition, which has been constantly changing for hundreds of years. In the manuscript recipe book of Kristóf Simai, a Piarist monk from Selmecbánya between 1795 and 1799, a special chapter was devoted to “Sausages, liver sausages, blood sausages and dumplings”. These include veal and rabbit sausages, but the most common are the pork sausages.
The sausage is made from shoulder, fat, thigh, boneless pork loin, with the addition of 25-35% fat. In addition to pork, beef, mutton and game (deer, venison, wild boar) are often used in sausage-making.
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Sausage is a good barbecue base
Nowadays, grilling sausages is a trendy and gastronomic obvious choice. In our country, sausages are an essential part of a barbecue, and it's hard to imagine a really cool outdoor barbecue without them. On these occasions, the oven, the charcoal and all kinds of ingredients are brought out. Apart from roasting vegetables and meats, the simplest and most popular solution, even among amateur roasters, is sausage.
Sausage is a highly used ingredient in its own right, even when grilled properly. You can also mix it with other ingredients and cook it to your liking, either rare or crispy. Of course, it doesn't matter what quality sausage you use. As there is a lot of literature on the subject, it is advisable to do your research and not to buy the first sausage you come across, as not all sausages are suitable for grilling. What you should look out for is that it should be juicy enough, properly stuffed, and the seasoning should be taken into account.
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Bratwurst is relatively cheap (but never look at the price) and everyone loves it. If you're working with fresh, quality sausage, it requires more care when frying, but it's definitely worth the care. So if you're thinking of grilling, it's hard to go wrong with sausages and sausage meat. Beginning barbecue enthusiasts can succeed with this ingredient and embark on a very interesting journey of exploring the realm of sausages.
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