Instructions:
- Prepare the meat: Cut pork into small chunks and grind it coarsely (use a meat grinder if possible).
- Season: Mix with garlic, both paprikas, caraway, black pepper, and salt until well combined. The mixture should be sticky.
- Stuff casings: Using a sausage stuffer, fill the casings, making links about 6–8 inches long. Don’t overpack to avoid splitting.
- Rest: Prick small holes with a needle to remove air bubbles. Let the sausages rest overnight in the fridge to allow flavors to meld.
- Cook or smoke:
- For fresh kolbász → Grill, fry, or simmer until cooked through.
- For smoked kolbász → Smoke at a low temperature until deep red and aromatic, then hang to dry if desired.
Serving:
- Enjoy freshly grilled with bread, mustard, and pickles.
- Slice smoked kolbász into soups, stews, or with sauerkraut and potatoes.
👉 Hungarians often serve Kolbász at family gatherings, with pálinka (fruit brandy) or beer on the side. 🍻
Would you like me to also give you a classic Hungarian potato & sausage skillet dish that uses kolbász?
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