A traditional Hungarian homemade sausage (kolbász) made after a classic disznóvágás. Rich, smoky, paprika-flavored, and full of deep rustic taste. It can be fresh, fried, or smoked depending on tradition and preference.
🥣 Ingredients:
2 kg pork (shoulder + fatty pork belly mix)
500 g pork fat (optional, for juiciness)
2–3 tablespoons salt
2–3 tablespoons sweet Hungarian paprika
1 tablespoon hot paprika (optional, for spicy version)
1 tablespoon ground black pepper
4–6 cloves garlic (crushed)
1 teaspoon ground cumin (optional, traditional in some regions)
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