The production of Spiš sausages was centralised in Spišská Nová Ves in 1953. (source: Tauris)
A mildly spicy paprika flavour, juiciness, and a snapping sausage casing. These are the basic distinguishing features of well-known Spiš sausages, or Spišské párky in Slovak.
According to historians, they were originally called “Podracké viršle.” In the Spiš dialect, sausages are referred to as viršle, derived from the Hungarian word virsli. They were first made in Spišské Podhradie.
It was the beginning of the 20th century, and three local butchers, Michal Blaško, Karol Grieger, and Štefan Varsányi, who is credited with creating the recipe, were behind the creation of sausages. Gradually, their production spread to other Spiš towns, such as Levoča and Spišské Vlachy.
Spiš sausages have survived two world wars, a socialist planned economy, and the privatisation following the 1989 Velvet Revolution. People can still buy them in shops today.
