This looks like Hungarian sausage (Kolbász).

Recipe

Ingredients

• 2 kg pork (shoulder or belly)
• 40 g salt
• 10 g black pepper
• 20 g paprika (sweet Hungarian paprika)
• 6 cloves garlic (crushed)
• 100 ml cold water
• natural sausage casings

Instructions

1. Grind the pork meat (medium grind).
2. Add salt, pepper, paprika, garlic, and water.
3. Mix well until the meat becomes sticky.
4. Fill the mixture into natural sausage casings.
5. Twist into sausage links.
6. Bake or grill at 180°C for 35–40 minutes until browned.

Optional: You can also smoke the sausages for extra flavor.