Ingredients
Sausage
- 4spicy smoked sausages
- paprika-spiced, coarse ground
- or 4 chorizo-style sausages
Bread
- 4long soft bread rolls
- or 4 pan de Viena rolls
To dress
- mustard
- mayonnaise
- ketchup
- salsa golf, optional
Sometimes added
- sliced tomato
- shredded lettuce
- sliced onion
- pickled peppers
- grated cheese
Directions
- Lay one sausage out on a board. Cut along its length with a sharp knife. Cut about three quarters of the way through. Do not cut it into two pieces. Press it down gently to flatten it.
- Score the cut face lightly in a diamond pattern. That helps it crisp and stops it curling.
- Wait until the coals are covered in grey ash. Spread the embers into an even bed. Leave one area cooler than the rest. A hot pan or griddle works just as well.
- Lay the sausage cut side down first. Press it flat down with a spatula. Give it about five full minutes.
- Turn it over onto the skin side. Give it another four full minutes. Wait for the flames to die down. Judging when it is done takes a look.
- Lay it cut side down on the grill. Give it about thirty full seconds. Set the hot split sausage into the roll.
- Lay it flat so it fills the length. Squeeze mustard along the sausage. Add mayonnaise generously over it. Serving it is done immediately. Grill each one of them to order.
Technique
- Hungaro means Hungarian and records where the sausage style came from, brought by central European migrants who arrived in the River Plate region in numbers; the sausage is now entirely a Uruguayan product.
- The sausage is split almost through and opened out flat, which doubles the surface touching the grill for far more char, cooks it through faster and sits better in the roll.
- Salsa golf is mayonnaise mixed with ketchup, invented in Argentina and used widely across the River Plate, where mayonnaise goes on sandwiches as a matter of course.
Substitutions
- Any spicy smoked coarse sausage works, including chorizo-style ones.
- A hot griddle or pan works as well as charcoal.
Variations
- Some counters add grated cheese or pickled peppers.
- Salsa golf is offered alongside mustard and mayonnaise.
- Choripan uses fresh chorizo in the same split and grilled way.
History
A Uruguayan snack-bar sausage of central European descent, served with mustard and mayonnaise at football grounds.
Frequently asked questions
What is Húngaros?
Húngaros is a street food from Uruguay: spicy smoked sausage split, grilled and served in a bread roll. A Uruguayan snack-bar sausage of central European descent, served with mustard and mayonnaise at football grounds.
How long does Húngaros take to make?
Húngaros takes 10 minutes of preparation and 15 minutes of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Húngaros?
Yes, within limits. Any spicy smoked coarse sausage works, including chorizo-style ones. A hot griddle or pan works as well as charcoal.
What is the most important thing to get right in Húngaros?
Lay one sausage out on a board. Cut along its length with a sharp knife. Cut about three quarters of the way through. Do not cut it into two pieces. Press it down gently to flatten it.
