Here’s a classic Hungarian Sausage (Kolbász) Recipe—flavorful, smoky, and perfect for grilling, frying, or adding to stews:
Ingredients (Makes about 6–8 sausages)
2 lbs (900 g) ground pork (or a mix of pork and beef)
1 tbsp sweet Hungarian paprika
1 tsp hot paprika (optional, for spiciness)
1 tsp salt
½ tsp black pepper
3 cloves garlic, minced
1 tsp caraway seeds (optional)
2–3 tbsp cold water
Natural sausage casings, soaked in water
Instructions
Prepare the Meat
In a large bowl, combine ground meat, paprika, salt, black pepper, garlic, caraway seeds, and cold water.
Mix thoroughly until well combined and slightly sticky.
Stuff the Sausage
Rinse the soaked casings.
Using a sausage stuffer or piping bag, carefully fill the casings with the meat mixture.
Twist sausages into 6–8 inch links.
Cook or Cure To cook immediately:
Grill, pan-fry, or bake at 375°F (190°C) until fully cooked (internal temperature 160°F / 71°C). To smoke or cure for later:
Hang in a cool, ventilated area or use a smoker for 2–3 hours until desired flavor develops.
Serve
Serve hot with mustard, sauerkraut, bread, or in stews and soups.
✨ Tips:
For a milder sausage, use only sweet paprika.
You can also add finely chopped onion or a bit of crushed red pepper for extra flavor.
These sausages can be frozen raw or cooked for later use.
If you want, I can also give a super simple, 3-step “quick Hungarian sausage” version that’s perfect for sharing in a social media post or WhatsApp message—it’s very catchy and easy to remember.
