Fish Sausage as in Rábaköz

Rábakózi Halkolbász

Preparation info

  • 2 to 4

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 white roll
  • ½ cup milk
  • ¾ pound fish fillet


  1. Use a firm-fleshed fish, and make sure that it is not ground too fine. Soak the white roll in milk, squeeze it, and shred it. Mix the ground or chopped fish with the roll, one of the eggs, the parsley, pepper and salt.
  2. Make sausage shapes out of the fish mixture, about 6 inches<