Kolbász is the Hungarian word for sausage and generally refers to a type consisting of: ground pork, salt, garlic, black pepper, and paprika. Kolbász may be served fresh or smoked; "hot" (for varying degree) or "mild".Typically, fresh pork shoulder is coarsely ground and salted. Garlic is mashed in water to produce a slurry and added to the meat along with ground black pepper and paprika. Regional variations may include additional seasonings such as caraway. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place outside on the fall day a live pig was slaughtered. The sausage is then hung overnight to allow the flavours to meld and some of the grease to drip out. It is now ready to be used friss (fresh) - unsmoked. This style is typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes.Else it is cold smoked and hung to dry and cure before use. The best known and most popular version of this type is "Csabai" - "Gyulai" is less known but just as tasty. These may be cut into thin slices and eaten alone or with a crusty rye bread. They are also added to many Hungarian dishes including Lecso and Potato/Egg Casserole (Rakott Krumpli)."Debreceni Sausage"