Homemade
Hungarian
Sausages
The Hungry Hungarian provides the best homemade Hungarian sausages in the PNW. We offer on-site services and are available for events. Learn more about the owner and founder, Pal Kolek.
Our Menu
Substitute any Hotdog with a Hungarian Sausage for an additional amount. All meals come with a choice of chips.
The Budapest
Dijon, Hungarian Red Sauce & Sauteed Sweet Onions
The Attila
Hungarian Red Sauce, Paprika, Red Onions, Horseradish, and Pickled Slaw
The Hurka
Hungarian Red Sauce, Yellow Mustard, and Francia Salad
$12
The Sweet Hungarian Balls Plate
Four Delicious Balls served with genrous sides of Potato Salad (with Bacon Bits), Francia Salad, Dijon, and Pickle Spear.
The Seattle Dog
Sauteed Sweet Onions, Warm Cream Cheese, Spicy Mustard, Celery Salt, and Wontons.
The Chili Cheese Dog
Beef Chili, Choice of Cheese, Pepperoni, Peppers, and Red Onions.
The Hodge-Podge Dog
Your Personal Choice of Dog/Sausage, Cheese and up to Four Toppings.
Sides
Potato Salad
Potatoes, Mayo, Sweet Pickle Relish, and seasoning topped with Real Bacon Bits.
Francia Salad
Blend of Peas, Pickles, Apples, Carrots, Mayo, and Honey Yogurt.
What people are saying
Where we will be
The Hungry Hungarian at Silver City Brewery — Weekly (Tuesdays)
Weekly food-truck nights: The Hungry Hungarian serves Hungarian sausages and sandwiches at Silver City Brewery Taproom every Tuesday, 4:00–8:00 PM.
The Hungry Hungarian at Silver City Brewery — Weekly (Tuesdays)
Weekly food-truck nights: The Hungry Hungarian serves Hungarian sausages and sandwiches at Silver City Brewery Taproom every Tuesday, 4:00–8:00 PM.
The Hungry Hungarian at Silver City Brewery — Weekly (Tuesdays)
Weekly food-truck nights: The Hungry Hungarian serves Hungarian sausages and sandwiches at Silver City Brewery Taproom every Tuesday, 4:00–8:00 PM.
About Us
Learn about our family recipe and how we came to bring you the best Hungarian Sausage in the Pacific Northwest.
My family immigrated to the United States in 1982, and while we had to leave many things behind, our lifelong tradition of making Hungarian sausages came with us.
The recipe is for my grandpa Josef, whom you see here with me in our small village of Patka, about 50 miles from Budapest and about 10 miles from Szekesfahervar, where I moved when I was five.
Every year, we butchered two pigs right before Christmas and made sweet, spicy, and liver (called Herka) sausages. We also baked the ribs and cubed the meat. Since everyone was pretty poor, we learned to live off what we had, a lot like early American settlers.
Today I make and bake my sausages in the commissary kitchen of the Port Orchard Eagles and buy my buns from a local bakery. But my recipe remains quite true to my Grandpa Joseph and everything he taught me.
I hope to introduce you to more authentic Hungarian sausages, Gulyas, or Hungarian goulash, and cubed pork in the future.
I hope you enjoy the sausage and a little bit of History thank you most sincerely,
Your chef and server, Pal Kolek.
Contact Us
We are available for your next event. Let us know the details, and we’ll get back to you right away. If you have questions or comments, please let us know.
