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The Csaba sausage

The Csaba sausage is one of Hungary’s most well-known
gastronomic food specialities that is even popular abroad.

The original Csaba sausage is traditionally made in Békés-
Csaba sausage has been passed down from father to son, Gastronomic
csaba, by families of Békéscsaba. The recipe of the traditional

through generations for over a hundred years. In Békéscsa-
ba, there are as many houses as there are kinds of sausages. walk

The recipe of the Csaba sausage: Local fl avours
• 10 kg of mixed pork meat (leg of pork, shoulder, collar,
pork belly, trimmings, about 70-75% meat and 25-30%
bacon)
• 150 g of sweet ground red pepper
• 100 g of hot ground red pepper
• 180 g of salt
• 70 g of garlic
• 30 g of caraway seeds

Market

The market and the market hall play a central role in the
community life of Békéscsaba and the region, and are where
the gastronomic products of the region can be found. In
addition to the famous Csaba sausage, other local delicacies
can be bought here, such as:

Brindza
Brindza is a traditional Slovakian food. After the World War,

there was a shortage of ewe’s milk as a traditional raw mate-
rial, and therefore, it became rather expensive. At that time,
the people of Csaba started to make brindza from cow’s
milk. In the entire Carpathian Basin, Békéscsaba is the only
place where brindza is made from cow’s milk.

Cigánka
Cigánka is perhaps the most special pork meal in Csaba. It
was named in the 19th century when the farmers of Csaba,
who did not eat the pig’s liver, gave it to the begging Gypsy
women (cigánka). Several recipes of the cigánka are known,
but the common ingredients are sausage meat, pork liver,
and caul fat. It depends on the particular family concerned
whether they add eggs or rice, or enrich the recipe with
soaked rolls.

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