Hungarian Smoked Sausage (Kolbász) 🇭🇺

Ingredients

• 1 kg pork (shoulder or belly)
• 200 g pork fat
• 4 cloves garlic (crushed)
• 2 tbsp Hungarian paprika
• 1 tsp black pepper
• 1 tsp caraway seeds
• 2 tsp salt
• ½ tsp chili flakes (optional)
• 50 ml cold water
• Natural sausage casings

Instructions

1. Grind the meat and fat using a meat grinder.
2. In a large bowl mix the meat, garlic, paprika, salt, pepper, caraway, chili, and water.
3. Mix well until the meat becomes sticky.
4. Soak and rinse the sausage casings in warm water.
5. Stuff the meat mixture into the casings using a sausage stuffer.
6. Twist into long sausages.
7. Hang them in a cool dry place for a few hours to dry.
8. Smoke the sausages for 4–6 hours (traditional method) or cook/grill them.