Hungarian sausage or hazi kolbasz is best sauteed or baked, but never boiled. Parishioner Elizabeth Sedey likes to add a can of beer to her pan of sausage and then bakes at 350 degrees for 1 hour, while parishioner Marge Aller Ovanek likes to saute hers in an electric skillet and then simmer it with rinsed sauerkraut and sliced potatoes for about 1 1/2 hours.