Here you can eat the best sausage of Budapest

Szeretlekmagyarorszag.hu tested the menu of a new place, Faszalade (it is a wordplay with saveloy in Hungarian). They did not expect that Faszalade will be one of the gastronomic sensation of 2015. There are no fat-soaked, too peppered sausages, and you won’t get biliary colic, if you eat everything.

Faszalade? Why?

Épater la bourgeoisie, of course, also played a role in choosing the name. Executive Director Csaba Sajben and Attila Kurucz, the owner, joked with that word at work. When the opening of the sausage restaurant realized, it was the only attending and playful name.

The Agencies have not been easy to convince, but the creator insisted.

“In our childhood, we visited enough pig-slaughtering to be aware of the tricks of sausage filling and making black puddings. We know the sausage supply of the supermarkets, the standard markets and a few butcher shops” – szeretlekmagyarorszag.hu said. But when they tasted the sausages of Faszalade, they got to another dimension. What they are doing goes against the tradition.

Csaba said they went their own way and did not want to meet everyone’s need. Anyway, he is the descendant of a sausage-making dynasty from Bekescsaba.

What did they eat?

Chicken with duck liver (light sausage without pepper) and with pear mustard.
Budapest sweet sausage and Budapest hot sausage with classic mustard.
Lemon pig (non-peppered sausage flavored with lemon peel, coriander, harissa spice mixture) with anchovy mayonnaise – at this point, the author said “fasza” (which means cool, and it refers to the name of the restaurant).
They also tasted the beef and lamb with red and yellow roasted beets.
Finally, the dessert: blood sausage. This is a real poem; bloody pate enriched with bacon, pine nuts and baked apple.