Hungarian kolbász is famous for its bold paprika flavor, garlic, and rich smokiness. It can be fresh, smoked, or dried, and is a staple in Hungarian kitchens.
🥩 Ingredients (Traditional Style)
5 lbs (2.3 kg) pork shoulder (80% meat / 20% fat)
5 cloves garlic, finely minced
3–4 tbsp sweet Hungarian paprika
1 tbsp hot Hungarian paprika (optional)
2 tbsp salt
1 tsp black pepper
1 tsp caraway seeds (optional)
½ cup cold water
Natural pork casings (soaked and rinsed)
🌶️ Instructions
1. Prepare the Meat
Cut pork into chunks and chill well.
Grind meat using a medium plate.
2. Season
In a large bowl, mix ground meat with garlic, paprika, salt, pepper, caraway, and cold water.
Mix thoroughly until sticky and well combined.
3. Stuff the Sausage
Rinse casings well.
Stuff meat into casings, avoiding air pockets.
Twist into links.
4. Dry & Smoke (Traditional)
Hang sausages in a cool, ventilated place for 24 hours.
Smoke at low temperature (120–140°F / 50–60°C) for 6–8 hours using beech or oak wood.
5. Cure (Optional)
For dried sausage, hang in a cool place for 2–4 weeks.
🍽️ How Hungarians Eat Kolbász
Fried with eggs
In soups (goulash, bean soup)
Cold with bread, mustard, and pickles
🔑 Authentic Tips
Paprika quality is EVERYTHING 🌶️
Never use smoked paprika—Hungarians smoke the sausage, not the spice
