Paprika sausage
Hungarian smoked pork sausage, heavily seasoned with paprika, mild or hot depending on the type.
Hungarian paprika sausage (kolbász) comes both as a dry-cured sausage for slicing and as a softer sausage for cooking in dishes. It is sold in Eastern European and Hungarian shops, at well-stocked deli counters, or by mail order.
Substitute:
Spanish chorizo comes closest, though it often tastes more strongly of garlic and oregano. Another smoked pork sausage with a little sweet paprika matches the colour but not the depth.
Used in
Deák-rostélyosBraised beef steaks in a paprika and root vegetable sauce finished with sour cream2 hLecsóHungarian pepper and tomato stew with sweet paprika50 minRakott KrumpliPotatoes, eggs and paprika sausage layered with sour cream and baked golden90 minTöltött káposztaHungarian stuffed cabbage rolls with sauerkraut, smoked pork and sour cream3 h