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Prague: ARTĚL Style

Expert recommendations and insider tips for first-time visitors and locals alike from ARTĚL’s founder, Karen Feldman, who has lived in Prague since 1994. Click on the links below for detailed reviews – from Feldman’s own unique perspective – of all the best that Prague has to offer...

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Dining & Drinking

Czech Sausage 101: What Is It and Where Can You Try It?

Published on February 18th, 2016 in Dining & Drinking

  • Sausage Production, 1957 (Source: ČTK / Czech News Agency)

  • Making sausage, 1956 (photo: TASR / News Agency of the Slovak Republic, http://nasenovinky.sk)

  • Zabijačka on the farm, vintage photo (photo courtesy of www.monge.cz/chalupa/main.htm)

  • Lokal sausage (photo courtesy of Lokal Instagram page)

  • Lokal sausage (photo courtesy of Lokal Instagram page)

  • Lokal - making the sausage (photo courtesy of Lokal Instagram page)

  • Naše Maso meat (photo courtesy of http://nasemaso.ambi.cz)

  • Maso a Kobliha (photo courtesy of www.masoakobliha.cz)

  • Lahůdkářství Sváček (photo courtesy of www.lahudkarstvisvacek.cz)

  • Lahůdkářství Sváček sausage (photo courtesy of www.lahudkarstvisvacek.cz)

  • Pivo a Párek - klobása and párek (photo courtesy of Pivo a Párek facebook page)

  • Pivo a Párek sausage (photo courtesy of Pivo a Párek facebook page)

  • Pivo a Párek (photo courtesy of http://velkoprazskepivo.cz)

 

Masopust, the Czech Mardi Gras, takes place from late January to mid February [See our 2015 post on the holiday here]. Most masopust celebrations, especially those in smaller towns and villages, include an event called a zabijačka, a snout-to-tail pig slaughter that turns out a lot of sausages.

 

Jaternice, a sausage of pork offal combined with barley is the most well-known of the zabijačka goodies. Blood sausages, also called black sausages, are another masopust favorite.

 

Czech butchers typically make pork sausages, particularly klobása, a spicy smoked variety with paprika, marjoram or garlic added.

 

Utopenci, a fat little bratwurst pickled with onions and peppers and served cold with rye bread (its name translates as “the drowning man”) is a standard beer snack that is even said to cure a hangover.

 

Párek. long, thin frankfurters that resemble the American hot dog, come from the butcher in pairs, hence the name, and are usually eaten in a hollowed out Czech rohlík.

 

 

In the spirit of sausage season, you can sample all of the above at a number of spots around town:

 

Street Carts at Wenceslas Square

Not personally a big fan of street meat but it wouldn’t be a trip to Prague without eating a spicy red Pražská klobása while standing up. Many of the street carts were shuttered in recent years, but the one on the corner of Wenceslas Square and Na Příkopě is still open for business.

 

Street cart at Wenceslas Square (photo by Deník/Dimír Šťastný, courtesy of www.denik.cz/

 

 

Naše Maso

This world class butcher shop makes a variety of gourmet beef and pork sausages from organic meat which can be enjoyed right in the shop; such is the popularity of the place that their “butcher’s table” is now taking reservations. Walk-ins can grab a párek and a pint of beer that you pull yourself.

 

Naše Maso (photo courtesy of http://nasemaso.ambi.cz/en/#galerie)  

 

Dlouhá 39, Prague 1, Old Town
http://nasemaso.ambi.cz/
tel +420 222 312 533
hours Mon – Sat 9:00 – 10:00
metro A to Staromestka or B to Namesti Republiky

 

 

Lokal

This retro-themed Czech pub recreates the experience of a communist-era beer hall with a modern twist (both interior- and food-wise). Foremost on the starters menu is a sausage sampler plate featuring white and black sausages with whipped horseradish.

 

 

Lokal (photo courtesy of Lokal Instagram page

 

Dlouhá 33, Prague 1, Old Town
http://lokal-dlouha.ambi.cz/en/
tel +420 222 316 265
hours Mon – Fri 11:00 – 01:00; Sat 11:00 – 01:00; Sun 11:00 – 24:00
metro A to Staromestka or B to Namesti Republiky

 

 

Maso a Kobliha

English chef Paul Day’s butcher shop The Real Meat Society brought sustainable butchery back to the Czech Republic. A number of the dishes at his casual dining venture “Meat and Doughnut” feature excellent Czech-style sausages from the butcher counter located at the front of the restaurant. See our full review of Maso a Kobliha here. You will not find a better Fat Tuesday doughnut in town!

 

Maso a Kobliha (photo courtesy of www.masoakobliha.cz

 

Petrská 23, Prague 1
www.masoakobliha.cz
tel +420 222 317 425
hours Tues 11:00 – 17:00; Wed – Friday 11:00 – 22:00; Saturday 11:00 – 17:00
metro B to Náměstí Republiky or B/C Flora

 

 

Lahůdkářství Sváček

This family-run deli and butcher shop has gained quite the following at the local farmers’ markets where it sells a yummy burger. With a few locations around town, it recently opened a Prague 1 branch, complete with bistro, in November 2015. Try all manner of homemade Czech sausages or opt for a hot dog or meatloaf or pastrami sandwich.

 

Lahůdkářství Sváček (photo courtesy of www.lahudkarstvisvacek.cz

 

Rytířská 528/1, Prague 1
www.lahudkarstvisvacek.cz/
hours Mon – Fri: 8:00 – 20:00; Sat: 9:00 – 16:00
metro A to Staromestka or B to Namesti Republiky

 

 

Pivo a Párek

Die-hard lovers of sausage and beer should not miss out on Pivo a Párek (Beer and Sausage) in Prague’s Vinohrady district which happens to be my neighborhood. Sample a wide range of classic Czech sausages served Bohemian style with bread and mustard, accompanied by a delicious craft beer or two. Very popular among local beer geeks.

 

Pivo a Párek (photo courtesy of http://velkoprazskepivo.cz

 

Korunní 105, Prague 3
http://velkoprazskepivo.cz/index.php?p=pivoteka
tel +420 734 201 195
hours Mon – Fri 11:00 – 22: 00; Sat – Sun 14:00 – 22:00
tram 22 to Perunova
 

 

 

 

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