HUNGARIAN SAUSAGE – KOLBÁSZ

Hungarian Sausage (Kolbász) – Don’t Lose This Recipe!

Ingredients:
2 kg pork shoulder
1 kg pork belly or fatty pork
5–6 cloves garlic, minced
3 tbsp sweet Hungarian paprika
1 tsp hot paprika (optional)
2 tbsp salt
1 tsp black pepper
1 tsp caraway seeds
100 ml cold water
sausage casings, cleaned

Instructions:
Cut the pork and fatty meat into small pieces and grind them using a meat grinder. Place the ground meat into a large bowl.

Add the garlic, paprika, salt, pepper, and caraway seeds. Pour in the cold water and mix thoroughly until the seasoning is evenly distributed and the mixture becomes slightly sticky.

Fill the sausage casings with the meat mixture using a sausage stuffer, being careful not to overfill them. Twist into sausage links of your preferred size.

Hang the sausages in a cool, airy place for several hours to dry slightly. They can be cooked fresh, smoked traditionally, or stored refrigerated for later use.

To cook, grill, bake, or pan-fry until fully cooked and beautifully browned on the outside.

Serve with fresh bread, mustard, pickles, or pota