Grilled Csabai with Mustard
Recipes with Csabai Kolbász
The simplest way to cook csabai kolbász: score, grill, eat with Hungarian mustard and bread. The paprika fat runs out onto the grill grate and smokes, coating the sausage in a second layer of flavour. Festival stalls at the Kolbászfesztivál serve it exactly this way.
Prep Time
5 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 2 csabai kolbász links (whole)
- Hungarian mustard (medium-sharp)
- 4 thick slices white or rye bread
- 4 pickled yellow wax peppers
- 1 small red onion, sliced into rings
Steps
Bring the sausages to room temperature for 20 minutes. Score each one four or five times diagonally with a sharp knife, cutting halfway through. This helps the sausage cook evenly and lets the fat escape without the casing splitting uncontrolled.
Heat a cast-iron grill pan or outdoor grill to high. Place the sausages on the grill.
Grill for 4 to 5 minutes per side without pressing down. The sausage should develop deep grill marks and the scored cuts should open. The paprika fat drips onto the heat source and smokes back up around the sausage.
Rest the grilled sausages for 2 minutes. Serve whole on a board or plate alongside the bread, mustard, pickled peppers, and raw onion rings.
Tips
Do not cut the sausage before grilling beyond the scoring. A whole sausage grilled and then sliced at the table keeps its juices better than pre-sliced pieces on a grill. The scoring is enough to control the casing. If grilling outdoors, the smoke from the dripping paprika fat carries the sausage's flavour further than any indoor pan can.