Traditional Hungarian sausage, known as Magyar kolbász, is richly seasoned with sweet paprika, garlic, and black pepper. It can be fresh or smoked.
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)
Directions
In a large bowl, combine ground pork and pork fat.
Add paprika, garlic, salt, pepper, caraway seeds, and cold water. Mix thoroughly until well combined.
Stuff mixture into prepared casings using a sausage stuffer. Twist into links.
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.
Cook before serving by grilling, pan-frying, or baking until internal temperature reaches 160°F (71°C).
Enjoy sliced with bread, mustard, or added to stews and soups! ðŸ‡ðŸ‡º
