Dish

Spišské párky

Spiš Sausages

Spišské párky is a boiled sausage that is typically served cold. It is made from a mixture of pork and beef, seasoned with garlic, paprika, and other spices. The sausage has a soft texture and a slightly smoky flavor. Spišské párky is often served with bread and mustard. It can also be used in stews and casseroles.

European cuisine› Alpine cuisine› Slovak cuisine

Sausage

Origins and history

Spišské párky originated in the region of Spiš in Slovakia. The sausage has been produced since the 19th century and was originally made by local butchers using pork and beef from the surrounding farms. Today, Spišské párky is a protected geographical indication in the European Union, which means that only sausages produced in the region of Spiš can be called Spišské párky.

Dietary considerations

Spišské párky is not suitable for vegetarians or those who do not eat pork or beef. It may also contain gluten and dairy products depending on the recipe.

Variations

There are several variations of Spišské párky, including a spicy version and a cheese-filled version. Some recipes also call for the addition of caraway seeds or marjoram.

Presentation and garnishing

Spišské párky is traditionally served cold, sliced into rounds. It can be garnished with fresh herbs, such as parsley or dill.

Tips & Tricks

To prevent the sausage from bursting while cooking, prick it with a fork before boiling. It is also important to cook the sausage slowly over low heat to ensure that it is cooked through without splitting.

Side-dishes

Spišské párky is often served with bread and mustard. It can also be served with potatoes, vegetables, or other side dishes.

Drink pairings

Spišské párky pairs well with beer, especially a light lager or pilsner. It can also be served with white wine, such as a Riesling or Sauvignon Blanc.