Market Stall · Spiced Paprika Sausage
Csabai Kolbász
Photo: Tobi85 / Wikimedia Commons · Public domain
By law, only sausage made from pigs fattened past a set minimum weight can legally carry this name — a strict rule aimed squarely at guaranteeing the fat content that makes it so juicy.
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 — 690 dishes from 118 countries.
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