Kolbászos Túrós Csusza
Recipes with Csabai Kolbász
Túrós csusza is one of Hungary's oldest pasta dishes: egg noodles tossed with cottage cheese, fried pork crackling, and sour cream. Adding csabai kolbász turns it into a full meal. The paprika fat from the fried sausage stains the noodles red and seasons the whole dish.
Prep Time
10 min
Cook Time
20 min
Servings
2
Difficulty
Easy
Ingredients
- 200g wide egg noodles or pappardelle
- 120g csabai kolbász, diced into small cubes
- 150g túró (Hungarian dry curd cottage cheese) or ricotta
- 100ml tejföl (sour cream)
- 40g smoked bacon lardons or pork crackling
- Salt
- Black pepper
Steps
Cook the egg noodles in well-salted boiling water until tender, about 7 minutes. Reserve a cup of pasta water before draining.
While the noodles cook, place a dry frying pan over medium heat. Add the bacon lardons and cook until the fat renders and the pieces are crisp, about 5 minutes. Remove to a plate.
In the same pan, add the diced kolbász. Cook for 3 to 4 minutes until the edges colour. The red paprika oil will coat the pan.
Drain the noodles and add them directly to the pan with the kolbász. Toss over low heat for 1 minute. Add a splash of pasta water if the noodles stick.
Remove from heat. Crumble the túró over the noodles and toss loosely. Spoon the tejföl over the top. Finish with the crisp bacon and a few grinds of black pepper. Serve immediately in the pan or on warmed plates.
Tips
Túró is a dry, crumbly curd cheese with very little moisture. If you substitute ricotta, drain it in a sieve for an hour first so it does not water down the dish. The kolbász provides enough seasoning; taste before adding any salt at the end.