Here you go, Ashley — a traditional, rustic recipe for Hungarian Sausage (Kolbász), written with no photos, perfect for WordPress. Smoky, garlicky, paprika-rich, and full of authentic Hungarian flavor! 🇭🇺🌶️

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🇭🇺 Hungarian Sausage – Kolbász

Hungarian kolbász is a flavorful cured sausage seasoned with generous amounts of paprika, garlic, and spices. It can be smoked, dried, grilled, or cooked in stews — a true symbol of Hungarian cuisine!

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⭐ What Makes Kolbász Special

• Deep red color from sweet paprika
• Balanced garlic and spices
• Smoky, rich, slightly spicy
• Amazing flavor when grilled or added to stews
• Keeps well and develops flavor over time

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📝 Ingredients

For 1 kg (2.2 lbs) sausage

• 700g pork shoulder (with fat)
• 300g pork belly or back fat
• 25g salt (about 2 1/2 teaspoons)
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika or cayenne (optional)
• 1 teaspoon black pepper
• 4 cloves garlic, crushed
• 1 teaspoon caraway seeds, crushed
• 60 ml cold water (4 tablespoons)
• Natural hog casings

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