How to Cook Hungarian Smoked Sausage

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Things You'll Need

  • Heavy fry pan

  • Vegetable oil

  • Sweet peppers

  • Apple cider vinegar

  • Prunes

  • Yellow onion

  • Apple juice

Hungarian smoked sausage

Kolbasz, or Hungarian smoked sausage, is a combination of pork and other meat mixed with pungent spices, stuffed in sausage casing and smoked for hours to cure. The bold flavor of kolbasz makes a hearty main dish. It is well suited to dishes that include the bright fresh flavors of garden vegetables. Fresh and dried fruit are another favored accompaniment. So get ready for a savory ethnic meal and use these steps to cook Hungarian smoked sausage.


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Step 1

Cut 3 sausages on the diagonal into 3 pieces each. Add 1 tbsp. vegetable oil to a heavy fry pan. Place the sausage pieces in the pan and over medium heat, turning frequently until the sausage is browned and crispy. Remove the sausages and set aside.

Step 2

Remove stem, seeds and spine from 2 green peppers, 2 red peppers, and 1 yellow or orange pepper. Slice the peppers into 1/3-inch strips. Toss the peppers and into the pan and saute over medium heat until they are lightly browned. Sprinkle 2 tbsp. of apple cider vinegar and 1 tsp. salt over the peppers. Turn several times, scraping the browned bits off the bottom of the pan.


Step 3

Return the cooked sausage pieces to the pan and mix in with the peppers. Turn heat to low and cook together for 5 minutes. Spoon onto plates and serve with warm, crusty bread.

Step 4

Cut 1 cup of pitted prunes into halves. Cover the prunes with 1 1/2 cups very hot water and allow to sit for half an hour. Drain off excess water.


Step 5

Saute 1 large yellow onion, thinly sliced, in 1 tbsp. oil until light brown. Add the soaked prunes, 1/2 tsp. paprika, 1 tsp. salt and 1/4 tsp. freshly ground black pepper. Pour in 1/2 cup apple juice and stir over high heat until the mixture starts to bubble.

Step 6

Turn heat to low and add 4 whole Hungarian smoked sausages to the pan. Cover the pan with a lid and allow heating through completely. Serve one sausage per plate with a spoonful of the prunes spooned over it.


Hungarian smoked sausages are spicy, so it is not necessary to add much salt to sausage recipes.