As the Hungarian saying goes, “Little talk and a long sausage will do you good.” And the combining of two cheek-reddening, belly-filling Hungaricums – home-grown pálinka and sausages – likely have something to do with its origin.
A staple of local, winter socialising (some of the more hardened Magyars are even of the school that believes the fire water actually has medicinal properties), pálinka’s a double-distilled spirit made from various kinds of fruit – the most common being apricot (sárgabarack), plum (szilva) and pear (körte). Look out for those sweetened with honey (mézes), and elderflower (bodza) varieties, too. Beware, though, the sweeter it is, the more you’re likely to be able to put away. Oh, and we’d advise you to chase it with water… not beer!
This year’s Pálinka and Sausage Festival will again be taking over the castle district, between October 8th and 11th. This time it’ll feature a pálinka fountain, reams of producers, heaps of sausage specialties, the famous fiddler Félix Lajkó and the local band, Pál Utcai Fiúk, as well as other live folk and jazz acts.
The event aims to provide a platform for pálinka distillers and sausage makers to showcase their produce; and this year you can look forward to even more pork-based, high-proof treats, as the Hungarian Pálinka Nonprofit Society have organized for the event to cover an area twice the size of last year. So, expect a more spacious, chilled-out atmosphere with your cheers-ing. Another aim of the organizers is to direct attention to the value of Hungarian products, the significance of supporting and maintaining traditions and to acquaint a national and international public with fine examples of produce. It will also be a chance to showcase, for the first time, the products of this year’s harvest.
The event will kick-off with the curious-sounding spectacle of a Pálinka fountain, from which guests will, of course, receive a sample. We’d advise warning your boss… or at least preparing a good excuse.
Pálinka Tasting Tips
• Pálinka should be served at a temperature of 18˚C, which allows the fragrance and character of the fruit to come to life.
• Contrary to everyday practice (i.e., shot-guzzling), many believe that pálinka should be drunk slowly, and sipped.
• The shape of the tasting glass should narrow towards the neck, to prevent the fully-developed, concentrated aroma from fading.