On our way into Varosliget (City Park) yesterday, we stopped at a vendor and bought some fairly cheap wine (no prohibition on alcohol in public parks here!) and two kolbaszok. Judging by the way the teen lounging in the booth grudgingly lifted her feet off the counter to get up and grab the sausages for me, we weren't expecting much once we sat down in the park.
The moment we cut off a slice and started to chew our eyes opened wide. The sausage was so fresh and soft and meaty; I've never had a kolbasz that tasted like this. There was little of the garlic and fennel that so often overwhelms keilbasa I've had in the US. Here the flavors were straightforward and intense. The heat was tempered, and limited to the sweet heat provided by major paprika. It was mostly a giant punch of concentrated beefy/porkiness. It's been noticeable that meat here in general has a slight gaminess that adds intensity and richness but hasn't yet been so strong as to be off-putting to this palatte so used to blander meats. That same added strength was certainly present here.
Ultimately, we just found ouselves eating slowly, savoring every bite, almost with our eyes closed.
1 comment:
That's twice in the same week that you have said "porkiness"....it cracks me up every time.
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