Top Five Sausages from Central & Eastern Europe
Hot and spicy sausages at the Central Market Hall in Budapest.
Sausages are one of the oldest and most well-known types of foods from Central and Eastern Europe.
Here are just a few of the best that deserve the culinary spotlight.
5. Knockwurst or Knackwurst
Knockwurst is a short, thick German sausage. This lip smacking treat gets its name from the crackling the sausage makes when it is bitten into. It contains finely minced beef and pork along with a generous amount of garlic. It is often served with a side of sauerkraut, potatoes, or bread.
4. Debrecener
Debrecener is a pork sausage of fine texture with a reddish-orange color. It is named after the Hungarian city of Debrecen. This sausage is heavily spiced with paprika and other seasonings like garlic, pepper and marjoram. If you like it spicy and hot, this is a must have sausage!
3. Kolbász
Another Hungarian original, kolbász is a type of sausage. The most popular versions are gsabai kolbász and gyulai kolbász. These sausages are packed in with intense flavoring like paprika. At the World Exhibition of Food in Brussel 1935, the gyulai kolbász was awarded a gold diploma. This sausage may be cut into thin slices, eaten alone, or with bread.
2. Kielbasa
Kielbasa is the word for Polish sausage. There are numerous varieties of this tasty sausage available including smoked and fresh. Most are made with pork and garlic. For the perfect condiment try eating your kielbasa with a bit of “chrzan”, which is a traditional Polish horseradish.
1. Bratwurst
A favorite worldwide, bratwurst is usually made with pork, beef, or veal along with several flavorful spices. The name is German, derived from Old High German as in “brat” meaning frying and “wurst” referring to sausage.
Although most North Americans refer to a bratwurst as a specific kind of sausage, in Germany and throughout Europe, the bratwurst just means the style of preparation. Bratwurst is also a very common dish in the state of Wisconsin where they have “Brat frys” on the weekends. Just don’t forget the spicy mustard and beer!
Related posts:
- Lucky New Year Foods from Central and Eastern Europe
- All about bratwurst
- Famous chocolate brands from Central & Eastern Europe
- Traditional Christmas Customs of Central and Eastern Europe
- Top Ten Underrated Cities in Central & Eastern Europe
Category: Facts & Information
Hi,
Just a small correction. ‘Brat’ in German means frying, like in Brathendl = roast chicken, Bratpfanne = frying pan. Otherwise, your post is excellent. I would not mine having some gyulai kolbász for dinner tonight.
Keep up the good work
Hi Avri,
Thanks for the correction. I’ll update the page now.
Enjoy your gyulai kolbász for dinner tonight!
My grandmother was born in Hungary, and so we had kolbasz every Easter when I was growing up. There were fights over where the best NY(Hungarian) Deli was, to get it from. I miss Kolbasz, it’s been a long time since I’ve had the real stuff.
I also have a lot of great memories of eating these sausages as a kid.