When I can, I enjoy travelling around, mainly through Europe. I’d always heard good things about Hungary and Budapest in general. I had known about the sites and the nightlife of the place but I’d never put much thought into the local delicacies. I randomly came across something called Hungarian salami/sauasage and I’m so glad I did. I was walking through gazing in at the food at one of the local markets and there were these “salami bars” everywhere. You can choose as many salami’s or sausages as you want.
One of the most famous Hungarian sausage is called Gyulai which is named after a town in the country. It’s cooked slowly while being cooked in the beech wood method. It consists of pork or ‘szalonna’ which is bacon fat, caraway, garlic and a red Hungarian paprika. How great does that sound?! Yum.
I would highly recommend a place called ToLTo for amazing sausage (or salami). Situated in the Jewish Quarter of the city, they offer an array of fresh local sausage to try and devour! Another favourite is the hot dog. You can choose different fillings which suit your needs. The place itself is really small and there’s only a couple of tables in the restaurant but its quaint and even has a patio to sit outside on with a beer on the warm nights. We’re heading back to the city this year for the Formula One Championship so I will definitely visit this place again when I’m there.
If you can’t make it to Budapest here is a great recipe for Hazi Kolbasz sausage which consists of pork, paprika, salt, pepper, and garlic.
- 4 pounds boneless, well-marbled pork shoulder, cut according to your grinder’s directions
- 3 crushed garlic cloves
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1/2 cup cold water
- 14 feet hog casings (rinsed)
If you’re looking for amazing street food you can’t beat Hungarian sausage.