The ultimate guide to párky, Czech frankfurter-style sausages
Taking a stand for quality meat
Frankfurters
The origina that gave rise to all the others. Their history dates back to 1487, when they began to be produced in Frankfurt am Main. Original Frankfurter sausages contain beef, pork, and sometimes veal. According to the first official recipe from 1749, they include lean meat from the hips, known as “brato.” The spices are dominated by mace, nutmeg, and white pepper. Originally, they were stuffed into pork casings and resembled a sausage more than anything else.
Vienna sausages (Vídeňské párky)
Vienna gave these sausages not only their name but also their shape. Butcher Johann Georg Lahner offered Frankfurt sausages, but he added a little beef to the original recipe, and stuffed them into thin mutton casings, made them longer, and smoked them “until they turned yellow.” And so, the Viennese sausage was born.
Debrecener sausages (Debrecínské párky)
A slightly spicy version of the mild sausages from Debrecen, Hungary, these are a wonderful combination of rich beef and coarsely ground, juicy pork. They are seasoned with paprika and caraway.
Spiš sausages (Spišské párky)
These originate from the small Slovak town of Spišské Podhradie, where they have been a tradition since the early 20th century. Made from beef and pork seasoned with a perfect ratio of sweet and hot paprika, they have a distinctive flavour and reddish colour.
Delicate sausages (Jemné párky)
Also made with a base of high-quality beef and pork, the difference between these and a classic frankfurter is the perfectly smooth texture, achieved through proper meat processing — the meat is ground into a very fine mixture using a cutter, resulting in a softer sausage.
How to prepare them?
Place in boiling water, cover, and reduce the heat to low or turn off the stove entirely. In 10 minutes, you’ll have perfectly heated sausages that haven’t lost a bit of their flavour, are plump, and have a lovely crunch when you bite into them!
Liberec sausages (Liberecké párky)
The origin of Liberec sausages is said to stem from the locals’ desire to stand out and showcase a regional specialty. Compared to regular sausages, they are thicker and look more like long frankfurters. They’re made from a mixture of beef, pork, and garlic.
Beef sausages (Hovězí párky)
Usually, a small amount of fatty pork is added to them, but at Amaso, they are made exclusively from beef. Thanks to the tender, “buttery” fat from heifers and steers, they have a distinctive, intense flavour and are truly satisfying.
Naše párky from Amaso
In addition to Vienna, Debrecener, and 100% beef sausages, Amaso also produce their own sausages made according to a house recipe created in 2012 by combining a German recipe from 1804 with an old Czech one. According to their butchers, a juicy sausage should have a delicate flavour and 30% fat content. Fot this reason, these are made in equal parts of beef and lean and fatty pork, seasoned with delicate spices such as mace and walnuts.
