Cocktail Hungarian Sausages

Cooked, smoked
750-820g (24 pieces)
Delivered Frozen
₱440.00 / pack

Hungarian Cocktail Sausages

Semi coarse smoked and cooked hungarian sausage with meaty and peppery slightly spicy flavor. Premium bite-size sausages that will pique your palette as well as that of your little ones.

Add variety to your breakfast, level up your snacking experience, get a platter of cold cuts upgraded with these quality mini sausages.

Ingredients: Pork Meat, Beef Meat, Pork Fat, Water, NPS, Spices, Phosphate, Edible Collagen Casing

Storage and Shelf Life

Store chilled + 1 C, Frozen -18 - 20 C

Chilled 14 days, Frozen 60 days


Can be grilled, boiled, pan-fried

Delivery and Packaging:

Delivered frozen, vacuum packed by 24 pieces
Net weight: 750 - 820g per pack

Recipe Suggestion:

Cocktail Hungarian Sausages in Potatoes


1/2 pack Cocktail Hungarian Sausages
1 tbsp Isigny French butter
1 onion, sliced in thins
1/2 clove garlic, pressed
Salt and black pepper (cracked)
1 pinch cayenne pepper
5 small potatoes, sliced into circles
3/4 cup chicken stock
1 tsp basil
2 tsp olive oil


Heat olive oil in a pan over medium-high heat.
Heat cocktail hungarian sausages until brown, remove from pan and set aside.
On the same pan, heat butter until it melts.
Add in onions and garlic, cook until brown then season with salt, cracked black pepper and cayenne pepper. Saute until it smells nice.
Add the potatoes and fold to coat with the mixture.
Add the chicken stock and stir to cook potatoes evenly.
Cover the pan and let simmer over medium-low heat for around 15 minutes. Stir from time to time.
Remove the cover and allow to simmer until potatoes are tender and the mixture saucy.
Add the sausages back and sprinkle with basil with a little little drizzle of olive oil.
Season with salt and pepper according to taste.
Serve and enjoy!

Nutrition Facts

Cocktail Hungarian Sausages Nutrition Facts

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Product reviews for Cocktail Hungarian Sausages

Existing reviews

I like the meaty and peppery taste of these mini sausages, it's just right.
From: Meg | Date: 10/17/2017 4:55 PM
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