Klobása (sausage) is a finished food product usually made from a mixture of minced meat, animal fat, salt, and other spices such as herbs or garlic. Typically, the sausage is formed in a casing made from intestine or sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.
It can be eaten cold, heated on the grill, or boiled. It is usually served as a side dish, with bread (bread roll), horseradish, mustard or ketchup. In Prague visitors can always find the delicious street food called Pražská klobása (Prague sausage), which has a characteristic flavor and texture and is a great complement to beer. The aroma of baked sausage will lead you through the Wenceslas Square which is well known for the klobása stands open all day long.
Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. Macedonian sausages (kolbas, lukanec) are made from fried pork, onions and leeks, with herbs and spices. Italian sausages (salsiccia) are often made of pure pork. Sometimes they may contain beef.
Kulen is a type of flavored sausage made of minced pork that is traditionally produced in Croatia and Serbia, and its designation of origin has been protected. Hungarian sausages, when smoked and cured, are called kolbász - different types are often distinguished by their typical regions, e.g. "Gyulai" and "Csabai" sausage.
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Home Smoked Sausage (Kolbasy)--Czech, www.eons.com