Table of Contents
- 1 / 10 - Chimney Cake (kürtőskalács)
- 2 / 10 - Goulash soup in a bread bowl (gulyásleves)
- 3 / 10 - Hungarian grilled sausages and “hurka” specialties (hurka, kolbász)
- 4 / 10 - Mulled wine (forralt bor)
- 5 / 10 - Roasted chestnut (sült gesztenye)
- 6 / 10 - Rooster-testicle stew (kakastöke pörkölt)
- 7 / 10 - Parlor candy (szaloncukor)
- 8 / 10 - Spiral strudel (beigli)
- 9 / 10 - Strudel (rétes)
- 10 / 10 - Stuffed cabbage (töltött káposzta)

Savory Hungarian sausages are world-famous, and the best time to try them is during the festive season, when the freshly-made selection is bountiful. These succulent links come in a wide variety of meat types and flavors; hurka is normally boiled and flavored with liver (májas hurka) or with blood (véres hurka), while sausage is often smoked and seasoned to be spicy or mild. At Budapest’s Christmas markets, the scent and sight of Hungarian sausages and hurka entice everyone to surrender to the temptation and try a bite by itself, garnished with potato, in complicatedly crafted dishes, or even in a special hun-dog that is made of crispy Hungarian baguette, mixed pickles from Vecsés, and roasted sausage. If you fall in love at first bite, you can also pick one of several strings of links hanging at the stands to take home.