This variation is more often prepared in Hungary because it is closer to Hungarian gastronomic habits.
The sausage, bacon and meat are cut into pieces the size of small fingers and pogatas, placed on narrow wooden sticks, then turned over a glowing charcoal fire until they are cooked. The dish is then sprinkled with finely chopped parsley and served with tomato slices.
Our tip: Use bacon with a subtle smoky note!
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