
Here’s a traditional and flavorful guide to Hungarian Sausages 🇭🇺 — known as “Kolbász”. This iconic sausage is packed with paprika, garlic, and rustic smokiness, deeply rooted in Hungary’s culinary history.
🇭🇺 Traditional Hungarian Kolbász (Sausage) Recipe
Smoky • Garlicky • Paprika-rich — a true Hungarian staple!
🔥 Types:
- Gyulai Kolbász – smoked, dry, richly seasoned
- Csabai Kolbász – spicy version with hot paprika
- Fresh Kolbász – not dried or smoked; great for grilling or frying
🧄 Ingredients (for about 2.5 kg / 5.5 lbs of sausage):
- 2 kg (4.4 lbs) pork shoulder (with fat, ideally 70/30 meat-to-fat)
- 500 g (1.1 lbs) pork belly or back fat (optional for juicier sausage)
- 40–50 g (3 tbsp) sweet Hungarian paprika
- 1–2 tsp hot Hungarian paprika (to taste)
- 30 g (2 tbsp) kosher salt
- 8–10 garlic cloves, finely minced
- 1 tsp black pepper
- 1 tsp caraway seeds (optional)
- 150 ml (⅔ cup) ice-cold water or dry red wine
- Natural hog casings (rinsed and soaked)