🇭🇺 Hungarian Sausage – Kolbász

Ingredients

• 2 lbs (1 kg) pork shoulder, finely ground
• ½ lb (250 g) pork fat, ground
• 3 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional)
• 1 tsp black pepper
• 1 tsp caraway seeds (optional)
• 1½ tsp salt
• ¼ cup cold water
• Natural pork casings

Instructions

1. Combine ground pork and pork fat in a large bowl.
2. Add garlic, paprika, hot paprika (if using), pepper, caraway, and salt.
3. Pour in cold water and mix thoroughly until evenly combined.
4. Rinse and soak casings as directed.
5. Stuff meat mixture into casings and twist into links.
6. Refrigerate and cook fresh, or dry and smoke if desired.