Market Grill · Smoked Sausage
Moravské Klobásy z Udírny
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In wine-cellar villages, smokehouses and vineyards often sit within a few steps of each other, so a plate of these sausages is treated less as a separate meal than as the food half of a wine tasting.
Coarse, garlicky pork sausages smoked in small village smokehouses, grilled or pan-fried and served with mustard, horseradish, and bread at South Moravian wine festivals and roadside stalls.
Why it's made this way: South Moravia's food culture developed hand-in-hand with its wine industry, and hearty smoked sausage became the natural savory counterpart to a region built around wine cellars and vineyard trails.
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