We have a wonderful Polish deli in town. I pick up an extra garlic kielbasa from there every month or two. I know what to do with it.

This week, I added a Hungarian kolbasz to my order. I should have asked the owner for instructions. I looked it up online and it appears it has been smoked and may not need to be cooked. I did come across a recipe for lecso, a combination of tomatoes, onions, peppers and garlic. It’s the current plan anyway since I don’t want to serve it uncooked in case it’s actually raw and crawling with germs.

Any folks of Hungarian heritage want to suggest alternatives? Kipper, you out there?