🇭🇺 Hungarian Sausage (Kolbász)

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👩‍🍳 Instructions

1. Prepare the Meat

1. Cut pork and fat into small chunks.
2. Grind using a medium plate (not too fine).

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2. Season the Mixture

1. Add garlic, paprika, salt, pepper, and caraway.
2. Pour in cold water.
3. Mix thoroughly until sticky and well combined.

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3. Stuff the Sausages

1. Rinse and soak casings in warm water.
2. Stuff meat mixture into casings using a sausage stuffer.
3. Twist into links (about 15–20 cm each).

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4. Rest & Dry

• Let sausages rest in a cool place for a few hours or overnight
• Traditionally, they are air-dried or lightly smoked

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5. Cook or Store

• Grill, pan-fry, or bake until fully cooked
• Or hang to dry/smoke for longer preservation