Market Stall · Spiced Paprika Sausage
Csabai Kolbász
Photo: Tobi85 / Wikimedia Commons · Public domain
Békéscsaba holds a sausage festival every October, where teams of butchers compete to stuff and season the best Csabai kolbász by hand.
A thick, cured and cold-smoked paprika sausage, deep red from hot paprika and slowly smoked over beechwood, sliced and sold at markets and festivals throughout the Békéscsaba area of the southern Great Plain.
Why it's made this way: It grew out of Békéscsaba's 19th-century butchering trade, and the sausage's distinctive spice and smoke profile earned it EU-protected geographical status in 2010, distinguishing it from generic Hungarian kolbász.
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Part of World of Street Food — 3443 dishes from 118 countries.
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