⭐ Instructions
1. Prepare the Meat
- In a large bowl, mix ground pork + pork fat.
- Add garlic, paprika, salt, pepper, marjoram, and caraway.
- Gradually add cold water to keep the mixture moist.
- Mix thoroughly until well combined.
2. Stuff the Sausages
- Rinse natural casings under cold water.
- Using a sausage stuffer or funnel, carefully fill the casings with meat mixture.
- Twist sausages into desired lengths.
3. Cure or Cook
- Option 1: Fresh Sausages — Refrigerate and cook within 1–2 days.
- Option 2: Smoked Sausages — Hang in a cool, ventilated place to smoke/dry for a few days.
4. Cooking Ideas
- Grill or pan-fry until cooked through
- Slice and cook with onions, peppers, and potatoes
- Serve with mustard, bread, or sauerkraut
⭐ Tips
- Keep meat and equipment cold to make stuffing easier.
- Adjust paprika and spices to your heat preference.
- Store cooked sausages in the fridge for up to a week or freeze for longer.
🎤 Caption Ideas
- “Hungarian Kolbász — smoky, spicy, and packed with flavor! 🇭🇺🔥 Save this recipe!”
- “Make your own traditional Hungarian sausage at home — so satisfying!”
- “Perfect for grilling, breakfast, or a comforting dinner.”
If you want, I can make:
📹 A step-by-step video script
📄 A blog-style recipe post
📌 A recipe card for Facebook or Pinterest
Do you want me to create one?
Related Posts:
Pages: 1 2