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George Lang

Fish Sausage as in Rábaköz

Rábakózi Halkolbász

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Preparation info

  • 2 to 4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

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

Method

  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<
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