Absolutely! Hungarian Sausage – Kolbász 🇭🇺 is one of Hungary’s culinary treasures. It’s smoky, paprika-rich, and can be eaten fresh, cured, or smoked. Here’s how to make it at home, the traditional way.
🌭 Hungarian Sausage (Kolbász)
This is the classic garlic-paprika pork sausage that Hungarians enjoy year-round – served with bread, pickles, or used in stews (pörkölt), bean soups (babgulyás), and cabbage dishes.
📝 Ingredients (for ~2 kg / 4.4 lbs of sausage)
Meat & Fat:
1.5 kg (3.3 lbs) pork shoulder (or pork butt)
0.5 kg (1.1 lbs) pork fat (back fat preferred)
Seasonings:
4 tbsp sweet Hungarian paprika
1 tbsp hot Hungarian paprika (adjust to taste)
1 tbsp salt
1 tbsp freshly ground black pepper
6–8 cloves garlic, finely minced
1 tsp caraway seeds, lightly crushed (optional but traditional)
