Hungarian Sausage (Kolbász) – Homemade

Ingredients

• 1 kg pork (70% meat, 30% fat)
• 20 g salt
• 2 tbsp Hungarian paprika
• 3 cloves garlic (crushed)
• 1 tsp black pepper
• 1 tsp caraway seeds
• ½ tsp chili powder (optional)
• natural sausage casings

Instructions

1. Cut the pork into small pieces or grind it.
2. Add salt, paprika, garlic, pepper, caraway and chili.
3. Mix the meat well until evenly seasoned.
4. Stuff the mixture into sausage casings and twist into links.
5. Let the sausages rest in the fridge for a few hours.
6. Fry, grill, or bake at 180°C for about 25–30 minutes until browned and cooked through.

Serve with bread, mustard, or pickles.