Hungarian Sausages🇭🇺…

🥩 Instructions:

  1. Prepare the meat
    • Cut pork and fat into small chunks. Chill it well.
    • Grind coarsely (6–8 mm plate preferred).
  2. Season the meat
    • Mix meat with all spices, garlic, and water/wine.
    • Knead thoroughly until the mixture is sticky and red from the paprika.
  3. Stuff the casings
    • Thread natural casings onto a sausage stuffer.
    • Fill firmly but not too tight (to avoid bursting).
    • Twist into 20–25 cm (8–10 inch) links.
  4. Dry or smoke (for dry sausage)
    • Hang in a cool, airy place for 1–2 days to dry slightly.
    • For smoked kolbász, smoke over beechwood or oak for 1–2 days at 20–25°C (68–77°F), then hang to cure in a cool place for 2–3 weeks.
  5. For fresh sausage
    • You can fry, grill, or bake it immediately (or freeze it raw).

🍽 How to Serve:

  • Grilled or pan-fried, served with mustard and bread
  • Sliced into gulyás (goulash) or lecsĂł (pepper stew)
  • With sauerkraut, pickles, or potatoes

🇭🇺 Fun Fact:

Hungarians take great pride in their paprika-rich sausages, often making large batches at home during winter pig slaughters (disznóvágás).

Would you like a simple homemade version with fewer ingredients, or a vegetarian/vegan twist using paprika-spiced beans or tofu?