Hungarian Sausages🇭🇺…

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)