🇭🇺 Hungarian Sausage (Kolbász)

🧾 Ingredients:

• 1 kg pork (shoulder or a mix of lean meat and fat)
• 200–300 g pork fat (if needed)
• 3–4 cloves garlic (minced)
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional)
• 1 tsp black pepper
• 1–1½ tsp salt (to taste)
• ½ tsp caraway seeds (optional)
• 50–100 ml cold water
• Sausage casings (optional, for stuffing)

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👩‍🍳 Instructions:

1. Prepare meat:
   Grind pork and fat using a coarse grinder.

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2. Season:
   Add garlic, paprika, pepper, salt, caraway seeds, and water.
3. Mix thoroughly until the mixture becomes sticky and well combined.

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4. Stuff (optional):
   Fill into casings to form sausages, twisting into links.

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5. Rest:
   Let sausages rest in the refrigerator for several hours (or overnight) to develop flavor.