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Gastronomic walk

Local fl avours

The Csaba sausage community life of Békéscsaba and the region, and are
The Csaba sausage is one of Hungary’s most well-known where the gastronomic products of the region can be

gastronomic food specialities that is even popular abroad. found. In addition to the famous Csaba sausage, other local

The original Csaba sausage is traditionally made in Békés- delicacies can be bought here, such as:

csaba, by families of Békéscsaba. The recipe of the tradi- Brindza
tional Csaba sausage has been passed down from father Brindza is a traditional Slovakian food. After the World

to son, through generations for over a hundred years. In War, there was a shortage of ewe’s milk as a traditional raw
Békéscsaba, there are as many houses as there are kinds material, and therefore, it became rather expensive. At that
of sausages. time, the people of Csaba started to make brindza from
The recipe of the Csaba sausage: cow’s milk. In the entire Carpathian Basin, Békéscsaba is

• 10 kg of mixed pork meat (leg of pork, shoulder, collar, the only place where brindza is made from cow’s milk.
pork belly, trimmings, about 70-75% meat and 25-30% Cigánka
bacon) Cigánka is perhaps the most special pork meal in Csaba.
• 150 g of sweet ground red pepper It was named in the 19th century when the farmers of
• 100 g of hot ground red pepper Csaba, who did not eat the pig’s liver, gave it to the begging
• 180 g of salt Gypsy women (cigánka). Several recipes of the cigánka are
• 70 g of garlic known, but the common ingredients are sausage meat,
• 30 g of caraway seeds pork liver, and caul fat. It depends on the particular family
Market concerned whether they add eggs or rice, or enrich the

The market and the market hall play a central role in the recipe with soaked rolls.
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