Baku Kitchen! An independent reference of traditional food

Csabai kolbász

coarse pork sausage heavy with sweet and hot Hungarian paprika

Hungary Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

From Békéscsaba, settled by Slovaks in the eighteenth century; the town holds an annual sausage festival and the sausage holds PGI status.

Frequently asked questions

What is Csabai kolbász?

Csabai kolbász is a charcuterie & cured from Hungary: coarse pork sausage heavy with sweet and hot Hungarian paprika. From Békéscsaba, settled by Slovaks in the eighteenth century; the town holds an annual sausage festival and the sausage holds PGI status.

Made with

porkchiligarlic

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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