Kolbász 🇭🇺

Ingredients

• 2 lbs (900 g) pork shoulder, finely ground
• ½ lb (225 g) pork fat, finely ground
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds (optional)
• 1½ teaspoons salt
• ¼ cup cold water
• Natural hog casings

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Directions

1. Soak and rinse casings according to package instructions.
2. In a large bowl, combine pork, pork fat, paprika, garlic, pepper, caraway, salt, and water. Mix thoroughly until sticky.
3. Stuff mixture into casings using a sausage stuffer.
4. Twist into links and prick air bubbles with a needle.
5. Refrigerate uncovered overnight to dry slightly.
6. Smoke at low temperature until fully cooked or bake at 350°F (175°C) for about 35–45 minutes.

✨ Flavor deepens after a day or two in the fridge.

Perfect served with mustard, fresh bread, pickles, or added to stews and soups 🇭🇺