Pálinka and Sausage Festival in Budapest

The forth annual Pálinka and Sausage Festival will be held this year between the 8-10th of October in the Budavár district of Budapest.

Pálinka

Pálinka is a traditional Hungarian brandy made from a variety of fruits using double-distillations. The Hungarian pálinka is claimed by many the best quality in the world. Its reputation earned by the exceptional taste and aroma of the fruits that is made from. It is well known, the climate of Carpathian basin is very favourable for growing fruits, and also the long tradition of fruit tree management combined with the expert care of fruit tree farmers, produces high quality and very tasty fruits that provides a base for the pálinka production.

Although all kind of fruits are suitable to prepare pálinka, the best pálinka is made from either apricots, plums, or pears, but cherries, apples or strawberries can also be used to make high quality pálinka.

The pálinka is made by distillations of fruit juce, but pomace, the solid remains of fruit, can also be used to make what it is then called törköly-pálinka.

Pálinka can also be categorized by the type of process used to make it. Some of it known as

• mountain dew" is a double-distilled pálinka kept in copper pots.
• aged" is a pálinka that is being aged after distillation for at least 6 months in smaller wooden cask.
• special old" is a pálinka aged for minimum 12 months in larger wooden barrels, that is still smaller than 1000 litres.
• agyas-pálinka" made by mixing the already distilled brandy with more fresh fruits and keeping it mixed for another 3 months.

Of course, any of these can be tasted on the Festival.

Home-pálinka making is also a very popular hobby in Hungary, although the quality of this kind of pálinka usually well below of official brand's.

There are various kind of nick-names for this kind of popular home-made pálinkas, like:

• "aiming-water"
• "hunker" - ie. one needs to pass by the pálinka maker's house by honking down, so would not be noticed to be invited in for a pálinka tasting
• "a three-men pálinka" - that is, it would  take two men to hold the third one down to taste it
• "the whistle" - it's a very common name for pálinka
• "szilvorium"  - a pálinka that kept in barrels

Sausage

A sausage is made from pork ground meat, animal fat, salt, and spices, typically packed in a casing. 

Sausage making is not only a traditional food processing in Hungary but it is also an excellent meat preservation method.

Hungarian sausage is called kolbász, and there are two well-known brands offered;
"Gyulai" and "Csabai" sausage, both smoked and cured.

Of course sausages can be made anywhere in the world, but the Hungarian sausage has a distinctively unique taste, and the Hungarians are very proud of there sausage making techniques.

On the Festival, one can have sausage tasting only, or eat them in pairs, and can follow it up with Hungarian pálinka too. Beside of enjoying the food and drink there are also regular sausage making demonstrations offered during the Festival. Of course, there are sausages on sale for taking away as well.

To make the Festival even more enjoyable, various music entertainments are also provided.

The Festival is an excellent opportunity to discover the world of Hungarian pálinka and sausages.

Everyone is welcome.

Directions to get there:

Using public transportation:

Either, take Bus number 16A or 110, leaving from Moszkva square heading to Dísz square.(last bus 10:16pm), or, take  Bus No.16 leaving from Deák square heading to Dísz square. (last bus 10:30pm)

Also, one can take the Budavári Sikló, starting from Clark Ádám square heading to Szent György square, (operating hours between 7:30am to 10pm).

Please check www.bkv.hu for schedule time.

Car parking is available at Dísz square, or many other various park areas around the Buda Castle.