Get charged up with filling gourmet sausages at TöLTő


9/10/2015 2:00 AM

A sausage a day keeps the doctor away, that’s how the saying goes – according to us, at least. Indeed, luscious links aren’t the lightest option for lunch; filling your belly with meat, bread, and some kind of pickled Hungarian side dish isn’t exactly conducive to enjoying an energetic afternoon afterwards... yet we have a hard time resisting these hearty treats, especially when they’re made with genuine culinary ingenuity. Adding to the temptation, a brand-new gourmet sausage shop popped up on Wesselényi Street just a few days ago, where tasty links are loaded with quality ingredients.

The city-center


of Wesselényi Street

is crowded with street-food spots, but until recently, anyone who was


a hearty sausage

there would find only an empty stomach. There was a good butcher

shop not far away at Klauzál Square, but that closed some time ago – hopefully, we will see it again in the renewed market hall. And although we can bump into a hamburger joint on every corner, we were craving another kind of meat-based dish in this neighborhood. So, imagine our happiness when TöLTő

– which can mean both charger

and sausage stuffer in Hungarian – turned out to be a sausage


instead of a geek bar

or a boring computer store.

Photo: Juhász Norbert - We Love Budapest

The place is rather small, but nicely decorated: there is a long lamp hanging from the ceiling that looks like some weird meaty dish, and there aren’t any unnecessary items; just some Thai basil plants (in the “cooking cabin”) stand out. The counter

is ideal if you want to sit while eating, and

their logo depicts the

sausage stuffer that is proudly displayed

on the first floor of the place.Months of planning, tasting, and thinking came before this place

finally opened – as the owners said, they’ve tried out everything that came into their mind. Their chef, Benedek Juba, left the famous Olimpia restaurant

for TöLTő. As we watched him preparing our meals, we couldn’t help noticing how precise he is, how much he respects all the ingredients, and how carefully he puts things together. It might sound strange, but he treated basil sprouts like they were expensive diamonds. Soon, it turned out that this caring attitude pays off.Benedek comes from the world of fine dining, so
is remarkable not only because

the taste and the service is outstanding, but because of the way they treat their guests. They don’t try to be funny to compensate for



and they don’t try to be your friend; but while you wait, you’ll possibly get a

slice of their freshly baked baguette, quality butter, and some special topping as an “amuse-bouche”.

Photo: Juhász Norbert - We Love Budapest

Currently there are four options for sausage lovers on the menu: pork with chili-pepper


chicken with ginger, lime, and chili; beef with stewed tomato, and another pork variety made with red wine, soy sauce, and mustard seed. After a quick read-through, you can easily recognize what to expect from this gourmet sausage

haven: a mix of well-known and brand-new flavors, playfulness, the cuisine of different nations packed into one dish. Although we are speaking of a new-wave place, customers

don’t have to be afraid that the sausage will lack meat or be

dry; months of experimentation guarantee that they know what they’re doing.

Photo: Juhász Norbert - We Love Budapest

Our choice was the chili-pepper version (1,200 HUF), which

came in an onion roll

with a piquant

sauce with grilled peppers and kumquat – yes, the Mediterranean citrus fruit. The mini-meal

comes in a cute little paper tray, but since there is such a generous portion of

toppings, we found it impossible to eat it without getting some fresh stains

on our clothes... but we didn’t mind.

Photo: Juhász Norbert - We Love Budapest

We were also interested about the Asian-influenced chicken sausage (1,100 HUF), but after the first bite we realized that we weren’t prepared for such a complex taste. The bun

was baked with sheets of dried seaweed, and it is stuffed with ginger-flavored meat, ponzu sauce, coconut balls made with

cashew and olive paste, daikon radish, and and some sprouts. It's surprising and complex, but maybe that’s the reason why we really like

this description also

applies to

the concept and their attitude towards the dishes.

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