Magyar Kolbász is a smoky, paprika-flavored sausage that’s a staple in Hungarian cuisine. It can be grilled, fried, baked, or used in soups and stews like goulash.
Ingredients (makes about 8 sausages)
1 kg (2.2 lb) pork shoulder, coarsely ground
200 g (7 oz) pork fat, coarsely ground
2–3 cloves garlic, minced
2 tbsp sweet Hungarian paprika
1 tsp hot paprika (optional, for heat)
1 tsp caraway seeds
1 tsp salt (adjust to taste)
½ tsp black pepper
Natural or synthetic sausage casings
Instructions
Mix pork, fat, and seasonings (garlic, paprika, caraway, salt, pepper) in a large bowl until evenly combined.
Rinse sausage casings under cold water and soak if needed.
Stuff the meat mixture into casings using a sausage stuffer, twisting into desired lengths.
Optional: Smoke or air-dry the sausages for 1–2 hours for extra flavor.
Cook by grilling, pan-frying, or simmering in water until fully cooked.
Serve hot or store in the fridge for a few days.
💡 Tip: Magyar Kolbász is versatile—slice it into soups, stews, or enjoy it on its own with mustard and fresh bread.
If you want, I can give a quick stovetop version for fresh Hungarian sausage without smoking—it’s ready in under 30 minutes. Do you want me to do that?
