Charred Hungarian Sausage with Mustard
Grilled Hungarian sült kolbász with a dark crust and juicy interior, served with sharp mustard and crusty bread. Ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 links (about 6 inches each) Hungarian sült kolbász (smoked pork sausage), about 12 oz
- 3 tbsp whole grain mustard
- 1 loaf, cut into thick slices crusty bread (rye or white)
- 1 tbsp olive oil
- ¼ tsp black pepper
Instructions
- 1
Score the sausage skin in a crosshatch pattern with a sharp knife, cutting only through the casing.
- 2
Heat oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 3
Place sausages in the pan and don't move them — let them char and develop a dark crust, 4–5 minutes.
- 4
Turn sausages once and char the other side until the casing is dark and crackly, another 4–5 minutes.
- 5
Remove from heat and rest 1 minute, then slice on a diagonal if desired.
- 6
Serve with mustard, bread, and a pinch of black pepper on top.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel skillet
- sharp knife
- tongs
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