hungarian ang schublig
if you look closely, you might be able to tell that a couple of the slices are darker {hungarian} and the rest are lighter {schublig}. yeah, i couldn't tell at first but they did taste very different. the hungarian was peppery and spicy while the schublig was very mild.
boiled then fried
i was told they boiled the sausages {whole, probably} before they fried them. they may have been so big that frying alone wouldn't cook it all the way through without burning; i assume, but what do i know?
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