Csabai Kolbász Board
Recipes with Csabai Kolbász
A cold-cut board built around csabai kolbász: thin slices fanned over a wooden board with pickled wax peppers, Hungarian mustard, dense rye bread, and a few radishes for crunch. The format of every festival stall and most Hungarian kitchen tables when guests arrive.
Prep Time
15 min
Cook Time
0 min
Servings
4
Difficulty
Easy
Ingredients
- 300g csabai kolbász, at room temperature
- 150g Hungarian salami or Pick Szalámi (optional)
- 8 pickled yellow wax peppers
- 4 small pickled gherkins
- 4 radishes, halved
- 2 tbsp Hungarian mustard
- 1 tbsp Erős Pista (hot paprika paste), optional
- 4 thick slices rye or dense white bread
- 1 tbsp butter or lard for the bread
Steps
Remove the csabai kolbász from refrigeration at least 30 minutes before serving. Cold fat dulls the paprika aroma.
Using a sharp knife, cut the kolbász into slices 2 to 3 millimetres thick. The slices should be thin enough to show the fat distribution but substantial enough to hold without tearing.
Fan the slices across one side of a wooden board or large plate. If using salami alongside, arrange it in overlapping rounds on the other side.
Scatter the pickled peppers, gherkins, and radish halves across the board. Place small ramekins or spoonfuls of mustard and Erős Pista nearby.
Slice the bread and spread each piece lightly with butter or lard. Place alongside the board. Serve immediately.
Tips
The board needs acid and crunch to balance the fat in the sausage. The pickled peppers do both. Do not substitute sweet cucumber pickles for the wax peppers: the acidity level is different and the flavour profile shifts. Rye bread absorbs the red paprika oil from the sausage without going soggy, which white bread does after a few minutes.