🇭🇺 Hungarian Sausage (Kolbász)

Traditional Hungarian sausage, known as Magyar kolbász, is richly seasoned with sweet paprika, garlic, and black pepper. It can be fresh or smoked.

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Ingredients

• 2 lbs pork shoulder, finely ground
• ½ lb pork fat, finely ground
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon hot paprika (optional)
• 4 cloves garlic, minced
• 1½ teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon caraway seeds (optional)
• ¼ cup cold water
• Natural hog casings (soaked and rinsed)

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Directions

1. In a large bowl, combine ground pork and pork fat.
2. Add paprika, garlic, salt, pepper, caraway seeds, and cold water. Mix thoroughly until well combined.
3. Stuff mixture into prepared casings using a sausage stuffer. Twist into links.
4. For fresh sausage: refrigerate and use within 2–3 days.
   For smoked sausage: hang in a cool place to dry slightly, then smoke at low temperature until fully cooked.
5. Cook before serving by grilling, pan-frying, or baking until internal temperature reaches 160°F (71°C).

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Enjoy sliced with bread, mustard, or added to stews and soups! 🇭🇺